Lemon - Poppy Seed Cake With Lemon Mousse Filling

Recipe by Pianolady
READY IN: 1hr 10mins




  • Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
  • In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
  • In another bowl, stir together the flour, poppyseeds, baking soda and salt.
  • In another bowl, cream the butter and 1 cup of the granulated sugar.
  • Beat in the whole eggs one at a time.
  • Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
  • Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
  • Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a rack for 10 minutes.
  • Remove from the pan to cool completely.
  • Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
  • Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
  • In a small bowl, beat the egg yolk.
  • Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
  • Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
  • Loosely cover the custard with waxed paper and let cool to room temperature.
  • In a mixing bowl, beat the heavy cream until soft peaks form.
  • Fold the whipped cream into the cooled lemon custard in the saucepan.
  • With a long serrated knife, split the cake in half horizontally.
  • Spread all of the lemon filling over the cut side of the bottom layer.
  • Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
  • Enjoy!