Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Poppy Seed Cake




Source of Recipe


Family Circle Magazine


List of Ingredients




Poppy Seed Cake:
3 jars (1.25 ounces each) poppy seeds (3/4 cup)
2 1/4 cups milk
4 1/2 cups cake flour (not self-rising)
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
6 egg whites
2 1/2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter OR: margarine, at room temperature
2 tablespoons grated lemon rind
Lemon Butter Cream Frosting:
1 1/4 cups (2 1/2 sticks) unsalted butter OR: margarine, at room temperature
2 1/2 boxes (1 pound each) confectioners sugar
1/2 cup fresh lemon juice
1/4 cup grated lemon rind
1/8 teaspoon salt
Grated lemon rind (optional)

Recipe



. Cake: Combine poppy seeds and 1 cup milk in small saucepan. Heat to boiling. Remove from heat; cover; let stand 1 hour.
2. Heat oven to 350°. Grease and flour three 9 x 2-inch round layer-cake pans (see Note, below).
3. Sift together cake flour, baking powder and salt into a bowl.
4. Beat egg whites in large bowl on high speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, until soft peaks form.
5. Beat together butter and remaining 1 1/2 cups sugar in large bowl on medium speed until smooth and creamy, about 3 minutes. Blend in poppy seed mixture and lemon rind.
6. On low speed, beat in flour mixture alternately with remaining 1 1/4 cups milk until smooth.
7. Fold in egg whites until no streaks of white remain. Divide batter among prepared pans.
8. Bake in 350° oven for 30 to 35 minutes or until centers spring back and wooden pick inserted in centers comes out clean. Using thin metal spatula, gently loosen sides of cakes. Cool layers in pans on wire racks 10 minutes. Invert layers onto wire racks to cool completely.
9. Frosting: Beat butter on high speed in large bowl until fluffy. On low speed, beat in confectioners sugar alternately with lemon juice until smooth and creamy. Stir in lemon rind and salt.
10. Rub your hand around the edge of the cake layers to loosen and rub off any crumbs. For neater fit, trim the rounded tops of the layers with serrated knife.
11. Place one cake layer, top side down, on serving platter. Spread top evenly with about 3/4 cup frosting. Place second layer, bottom side down, on top. Spread top of second layer with about 3/4 cup frosting. Place third layer, bottom side down, on top. Frost top and sides of whole cake with the remaining frosting. Garnish the top with lemon rind, if desired.

Note: You can also prepare a 4-layer cake instead of a 3-layer cake as in the recipe, by using four 9 x 1 1/2-inch round cake pans. Just divide the batter among the 4 pans, and bake at 350° for 25 minutes.