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This recipe for LEMON POPPY-SEED CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


3 c. flour

½ t. each, salt, baking powder and baking soda

1 c. butter or margarine, at room temperature

1½ c. sugar

2 T. grated lemon peel

3 T. fresh lemon juice

1 t. vanilla extract

4 large eggs

1 c. buttermilk or low-fat yogurt

2 T. poppy seeds


½ c. butter or margarine, at room temperature

3-¾ c. confectioners" sugar

2 T. milk

1 T. lemon peel

1 T. lemon juice

½ T. vanilla extract

For decoration; candied violets and thin strips lemon peel

To make cake, heat oven to 350 F. Grease and flour two 8- or 9-inch round layer-cake pans. Milk flour, salt, baking powder and baking soda. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in lemon peel, juice and vanilla extract. Add eggs one at a time, beating well after each. With mixer on low speed, add flour mixture in 3 additions alternately with the buttermilk, beating well after each addition. Add poppy seeds with last of flour mixture. Pour into prepared pans. Bake 35 to 40 minutes until cake springs back with lightly touched and pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Turn out on rack to cool complete.

To make frosting, beat butter in a medium-size bowl with electric mixer until fluffy. With mixer on low speed gradually beat in confectioners’ sugar and remaining ingredients until smooth and fluffy.

To assemble, place 1 cake layer bottom side up on serving plate. Spread with about 1 c. frosting. Cover with other cake layer, right side up. Frost sides then top of cake. Garnish with candied violets and lemon peel. Makes 12 servings (596 cal., 88 g. car., 25 g. fat.)




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