Directions: |
Directions:Grease an 11 x 17 inch cookie sheet, line bottom with parchment paper (not waxed paper). Heat milk in a small saucepan on medium heat till very hot but not boiling, about 4 minutes. Stir in lemon juice, poppy seeds and lemon zest. Let stand for about 15 minutes till cooled to room temperature. Beat butter in a large bowl until creamy. Add both sugars, beat well. Beat in egg yolks and vanilla. Stir together flour, baking soda and salt in a medium bowl. Add to butter mixture in 3 parts, alternating with milk mixture. Beat well after each addition. Beat egg whites in a small bowl with clean beaters until stiff peaks form. Gently fold half of the egg white mixture into the batter, then fold in the remaining egg whites till no white streaks appear. Spread evenly on the baking sheet and bake at 350º F for about 20 minutes. Let stand on baking sheet till completely cooled. Run a knife around the edges to loosen. Invert cake onto counter and carefully peel off the parchment paper. Trim off crusty edges all around and cut cake crosswise into 3 pieces (about 4" x 10 1/2" each). When cooking the lemon pie filling for the frosting, reduce the water by 1/2 cup. Add sour cream to cooled pie filling and beat together. Add the whipped cream and mix well. Lay 1 piece of poppy seed cake on a serving tray. Spread 3/4 cup filling on top. Lay on another piece of cake and repeat with the same amount of filling. Lay the last piece of cake on top and cover sides and top of cake with remaining frosting. You can also pipe it on with a star tip and decorating bag to make it fancy. |
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