Filled Lemon Poppy Seed Cake

• 1 12 cups unsalted butter
• 3 cups self-rising flour
• 1 34 cups golden superfine sugar
• 3 tablespoons poppy seeds
• 4 12 teaspoons finely grated fresh lemon rind
• 13 cup lemon curd, best quality
• 6 eggs, separated
• 12 cup milk
• powdered sugar, to decorate
• 12 cup lemon curd, best quality
• 23 cup heavy cream, whipped

1. First take out 2 nine-inch springform pans and lightly grease and flour.
2. Preheat your oven to 350F.
3. In a medium bowl cream your butter and sugar with a wooden spoon until it becomes a thick creamy and fluffy mixture.
4. Add the poppy seeds, lemon rind, curd and egg yolks and beat well.
5. Then add your milk, and mix well.
6. Gently fold in the flour until combined.
7. In a medium bowl, whisk the egg whites using your electric mixture until they form soft peaks.
8. Carefully fold the whites into the batter just until combined.
9. Divide the batter evenly between your two springform pans.
10. Bake in your preheated oven for 40-45 minutes until toothpick comes clean from the center of your cake.
11. The cake should be beautifully golden!
12. Allow the cakes to cool for about 5 minutes in the pans, and then transfer them to wire racks to cool completely.
13. Next you want to fill your cake.
14. Spread the top of one cake with the lemon curd and then spoon the whipped thick cream on top of the curd.
15. Place your other cake on top of this mixture very gently, and then press down very gently just to seal.
16. Dust the top of the cake with powdered sugar right before serving.
17. ENJOY!

butter, flour, golden superfine sugar, poppy seeds, lemon rind, lemon curd, eggs, milk, powdered sugar, lemon curd, heavy cream

Taken from www.food.com/recipe/filled-lemon-poppy-seed-cake-75344 (may not work)