Lemon Poppy Seed Layer Cake

By HeatherS

Ingredients

• Cake:
• 2 cups Robin Hood All-Purpose Flour or 2-1/4 cups (550 mL) Robin Hood Best For Cake & Pastry Flour
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 1-1/3 cup butter, softened
• 1-1/3 cup granulated sugar
• 1-1/2 tsp. vanilla
• 4 eggs
• 1/2 cup milk
• 1/4 cup poppy seeds
• Filling:
• 2 eggs
• 2 tbsp. grated lemon zest
• 6 tbsp. fresh lemon juice
• 1 cup granulated sugar
• 1/4 cup butter, softened
• Frosting:
• 1/2 cup butter, softened
• 4 cups confectioner's (icing) sugar, sifted
• 1 tbsp. grated lemon zest
• 2 tbsp. fresh lemon juice
• 1/4 cup light (10%) cream

Preparation

Step 1

Preheat oven to 350F. Twon9-inch round cake pans, greased and floured.

Cake: Combine flour, baking powder and salt. Cream butter in large bowl on medium speed of electric mixer until creamy. Gradually add sugar and vanilla, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk, mixing lightly just to blend. Fold in poppy seeds. (Batter will be quite stiff.) Spread batter evenly in prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans and cool completely.

2. Filling: Beat together eggs, lemon zest, juice and sugar in small saucepan. Add butter. Cook over low heat, stirring constantly, until thickened. Cool completely. Mixture will thicken on cooling. Prepare several days ahead, if desired. Refrigerate until using.

3. Frosting: Beat together all ingredients until smooth and creamy.

4. Assembly: Cut cake layers in half horizontally to make four layers. Place one layer on serving plate. Spread half of the filling on top. Place second cake layer over filling and spread with some of the frosting. Top with another cake layer, remaining filling and last cake layer. Cover sides and top of cake with remaining frosting.

VARIATION: The amount of poppy seeds used is a matter of personal taste.

Preparation time: 40 minutes / Baking time: 40 minutes / Freezing: excellent