Poppy Seed Cake

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 9
• 1 cup poppy seed
• 1 1/2 cups milk
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 egg whites
• 3/4 cup butter or 3/4 cup margarine (not spread or tub product)
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• frosting (lemon butter cream lemon buttercream frosting)

Recipe

• 1 greast two 9 x 9 inch baking pans and dust lightly with flour.
• 2 combine poppy seeds and 3/4 cup of the milk in a small saucepan.
• 3 heat to boiling, taking care that the milk doesn't scorch.
• 4 remove from heat and allow to stand for one hour.
• 5 preheat oven to 350°f.
• 6 sift flour, baking powder and salt onto waxed paper; reserve.
• 7 beat egg whites until foamy and double in volume; beat in 1/2 cup of sugar one tablespoon at a time, until soft peaks form; reserve.
• 8 beat butter and remaining 1 cup of sugar in a large bowl of mixer at high speed for three minutes; blend in poppy seed mixture.
• 9 stir in sifted flour mixture alternately with the remaining 3/4 cup of milk and vanilla, beating after each addition until batter is smooth.
• 10 fold meringue into batter until no streaks of remain; pour into prepared pans.
• 11 bake for 30 minutes, or until center springs back when lightly pressed.
• 12 cool layers in pans on wire racks for ten minutes; loosen around edges with a knife and turn out onto wire racks to cool completely.
• 13 put layers together with lemon butter cream frosting; frost sides and top with remaining frosting.