Lemon - Poppy Seed Cake With Lemon Mousse Filling
- 5 teaspoons lemon juice
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/4 cup poppy seed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons lemon zest, grated
- 1/2 teaspoon lemon extract
- 1 1/2 teaspoons cornstarch
- 1/2 cup heavy cream
- 2 teaspoons confectioners' sugar
- Preheat the oven to 350u0b0F Butter and flour an 8" x 2" round cake pan.
- In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
- In another bowl, stir together the flour, poppyseeds, baking soda and salt.
- In another bowl, cream the butter and 1 cup of the granulated sugar.
- Beat in the whole eggs one at a time.
- Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
- Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
- Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for 10 minutes.
- Remove from the pan to cool completely.
- 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.
- Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
- In a small bowl, beat the egg yolk.
- Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
- Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
- Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
- Loosely cover the custard with waxed paper and let cool to room temperature.
- In a mixing bowl, beat the heavy cream until soft peaks form.
- Fold the whipped cream into the cooled lemon custard in the saucepan.
- With a long serrated knife, split the cake in half horizontally.
- Spread all of the lemon filling over the cut side of the bottom layer.
- Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
- Enjoy!
lemon juice, milk, flour, poppy seed, baking soda, salt, butter, sugar, eggs, egg yolk, lemon zest, lemon extract, cornstarch, heavy cream, sugar
Taken from www.food.com/recipe/lemon-poppy-seed-cake-with-lemon-mousse-filling-103416 (may not work)