LemonPoppy Seed Cake

• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated lemon zest
• 1 3/4 cups granulated sugar
• 6 extra-large egg yolks
• 1 cup plus 2 tablespoons milk
• 3 tablespoons poppy seeds
• 4 cups confectioners sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 2 tablespoons milk
• 1 tablespoon poppy seeds for the top of the cake

1. Preheat the oven to 350F.
2. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
3. Butter the parchment paper.
4. Make the cake: Combine the flour, baking powder, and salt in a large bowl and set aside.
5. Using a mixer set on medium speed, cream the butter with the lemon zest in a large bowl for about 3 minutes, or until light and fluffy.
6. Gradually add the sugar, beating for 2 minutes.
7. Add the egg yolks, one at a time, beating well after each addition.
8. Add the flour mixture alternately with the milk, beating until smooth after each addition.
9. Fold in the poppy seeds until well combined.
10. Pour the batter into the prepared pans.
11. Bake the layers for 25 to 30 minutes, until a toothpick inserted into the centers comes out clean.
12. Remove the pans from the oven and cool in the pans on a wire rack for 10 minutes.
13. Run a sharp knife around the edges of each pan to loosen the cake layers.
14. Invert the pans over large plates and shake gently, so the layers slide top side down onto the plates.
15. Transfer the layers to wire racks to cool completely.
16. Peel off the parchment paper.
17. Make the frosting: Using an electric mixer set on medium speed, beat the confectioners sugar, butter, lemon juice, and lemon zest in a large bowl until smooth.
18. Add the milk and increase the mixer speed to high.
19. Continue to beat for 1 minute, or until light and fluffy.
20. Assemble the cake: Using a sharp serrated knife, slice each cake layer in half horizontally.
21. You will have 4 layers.
22. Place 1 layer cut side up on a serving plate or cake stand.
23. Spread with about 1/2 cup frosting.
24. Top with another layer cut side down, and spread with about 1/2 cup frosting.
25. Add the third layer cut side up, and spread with about 1/2 cup frosting.
26. Place the final layer cut side down, and frost the top and sides of the cake with the remaining frosting.
27. Sprinkle the top with the poppy seeds.
28. Refrigerate the cake until serving time.
29. Bring to room temperature before serving.

cake flour, baking powder, kosher salt, butter, freshly grated lemon zest, sugar, egg yolks, milk, poppy seeds, confectioners sugar, unsalted butter, lemon juice, freshly grated lemon zest, milk, poppy seeds

Taken from www.epicurious.com/recipes/food/views/lemon-poppy-seed-cake-381773 (may not work)