Poppy Seed Lemon Layer Cake

Poppy Seed Lemon Layer Cake

Cakes & Cookies

CAKE:
2 cups all purpose flour or 2 1/4 cups cake & pastry flour
1 tbsp. baking powder
3/4 tsp. salt
1 1/3 cups butter, softened
1 1/3 cups gran. sugar
1 1/2 tsp. vanilla
4 eggs
1/2 cup milk
1/3 cup poppy seeds
FILLING:

2 eggs
6 tbsp. lemon juice
2 tbsp. grated lemon rind
1 cup gran. sugar
1/4 cup butter
ICING:
1/2 cup butter, softened
4 cups sifted icing sugar
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/4 cup light cream

Combine flour,baking powder and salt, Cream butter in large bowl on med. speed until creamy, Gradually add sugar and vanilla beating until light & 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. Spread batter evenly in two greased & floured 9"round cake pans. Bake at 350F for 40 to 45 minutes. Cool 10 minutes,then remove from pans and cool completely.

FILLING:Prepare several days ahead,if desired. Beat eggs,rind, juice and sugar together in a small saucepan. Add butter. Cook over low heat,stirring constantly until thickened. Cool completely . Store in refrigerator.

ICING: Beat all ingredients together until smooth and creamy.

ASSEMBLY: Cut layers in half horizontally. Spread filling in centre of both layers.Assemble cake with icing in centre layer. Cover sides and top of cake with icing.

NOTE:Prepare entire cake a day ahead to let flavours mellow.