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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Poppyseed Cake Recipe

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This recipe for Lemon Poppyseed Cake is from The Robinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon cake mix
1 T poppy seeds
3 eggs




Mousse

3 cups heavy cream
1 lemon zested for garnish (add to mousse and top cake)

1- teaspoon vanilla
2-3 cups lemon curd (2 - 2.9 oz boxes of lemon cook and serve pudding, reduce water by 1 cup)
or 1 large box
1/2 cup powdered sugar
Directions:
Directions:
Make cake according to package directions
(or substitute buttermilk for water and add an extra egg) optional

Bake at 350º for 25 minutes or until toothpick comes out clean.
2- 9" pans or 3 -8" pans

Cool cake completely before frosting with mousse.


Make mousse filling/frosting.

Whip cream with powdered sugar and vanilla then whip in lemon curd.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
Prep time:1 hour, Cook time: 35 minutes, chill thoroughly.

 

 

 

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