Directions
Lemon – Poppy Seed Cake With Lemon Mousse Filling,This recipe is word for word the same as the one we have in our Time/Life Weekend Cooking recipe book. We bought the series in about 1993. It’s a wonderful recipe. Here at 4600 feet of elevation in Utah, we actually bake for only 30 minutes.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 350f Butter and Flour an 8" X 2" Round Cake Pan. |
|
2
Done
|
in a Small Bowl, Stir 1 Tablespoon of the Lemon Juice Into 1/2 Cup of the Milk and Set Aside. |
|
3
Done
|
in Another Bowl, Stir Together the Flour, Poppyseeds, Baking Soda and Salt. |
|
4
Done
|
in Another Bowl, Cream the Butter and 1 Cup of the Granulated Sugar. |
|
5
Done
|
Beat in the Whole Eggs One at a Time. |
|
6
Done
|
Beat in 1 Teaspoon of the Lemon Zest (if Using) and the Lemon Extract. |
|
7
Done
|
Alternately Beat in the Dry Ingredients and the Lemon Juice/ Milk Mixture. |
|
8
Done
|
Pour the Batter Into the Pan and Bake For 35 to 40 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean. |
|
9
Done
|
Cool the Cake in the Pan on a Rack For 10 Minutes. |
|
10
Done
|
Remove from the Pan to Cool Completely. |
|
11
Done
|
Meanwhile, in a Small Saucepan, Combine the Remaining 1/3 Cup Granulated Sugar With the 1 1/2 Teaspoon Cornstarch and Remaining 1/4 Cup Milk. |
|
12
Done
|
Cook Over Medium Heat, Stirring Until Thickened-- About 3 to 4 Minutes. |
|
13
Done
|
in a Small Bowl, Beat the Egg Yolk. |
|
14
Done
|
Beat in About 2 Tablespoons of the Hot Cornstarch/ Milk Mixture. |
|
15
Done
|
Stir the Warmed Yolk Mixture Into the Saucepan and Cook Over Medium Heat For 1 to 2 Minutes. |
