Poppy Seed Cake

A delicious offering from an old Family Circle cookbook.

• Ready In: 1 hr 30 mins
• Serves: 9

Ingredients

• 1  cup poppy seed
• 1 1⁄2 cups milk
• 3  cups flour
• 3  teaspoons baking powder
• 1  teaspoon salt
• 4  egg whites
• 3⁄4 cup butter or 3⁄4 cup margarine (not spread or tub product)
• 1 1⁄2 cups sugar
• 1  teaspoon vanilla
•  frosting (Lemon Butter Cream Lemon Buttercream Frosting)

Directions

1. Greast two 9 x 9 inch baking pans and dust lightly with flour.
2. Combine poppy seeds and 3/4 cup of the milk in a small saucepan.
3. Heat to boiling, taking care that the milk doesn't scorch.
4. Remove from heat and allow to stand for one hour.
5. Preheat oven to 350°F.
6. Sift flour, baking powder and salt onto waxed paper; reserve.
7. Beat egg whites until foamy and double in volume; beat in 1/2 cup of sugar one tablespoon at a time, until soft peaks form; reserve.
8. Beat butter and remaining 1 cup of sugar in a large bowl of mixer at high speed for three minutes; blend in poppy seed mixture.
9. Stir in sifted flour mixture alternately with the remaining 3/4 cup of milk and vanilla, beating after each addition until batter is smooth.
10. Fold meringue into batter until no streaks of white remain; pour into prepared pans.
11. Bake for 30 minutes, or until center springs back when lightly pressed.
12. Cool layers in pans on wire racks for ten minutes; loosen around edges with a knife and turn out onto wire racks to cool completely.
13. Put layers together with Lemon Butter Cream Frosting; frost sides and top with remaining frosting.