Lemon - Poppy Seed Cake With Lemon Mousse Filling

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 5 teaspoons lemon juice
• 3/4 cup milk
• 1 1/2 cups all-purpose flour
• 1/4 cup poppy seed
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces butter, softened
• 1 1/3 cups granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons lemon zest, grated
• 1/2 teaspoon lemon extract
• 1 1/2 teaspoons cornstarch
• 1/2 cup heavy cream
• 2 teaspoons confectioners' sugar

Recipe

• 1 preheat the oven to 350°f butter and flour an 8" x 2" round cake pan.
• 2 in a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
• 3 in another bowl, stir together the flour, poppyseeds, baking soda and salt.
• 4 in another bowl, cream the butter and 1 cup of the granulated sugar.
• 5 beat in the whole eggs one at a time.
• 6 beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
• 7 alternately beat in the dry ingredients and the lemon juice/ milk mixture.
• 8 pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• 9 cool the cake in the pan on a rack for 10 minutes.
• 10 remove from the pan to cool completely.
• 11 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.
• 12 cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
• 13 in a small bowl, beat the egg yolk.
• 14 beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
• 15 stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
• 16 remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
• 17 loosely cover the custard with waxed paper and let cool to room temperature.
• 18 in a mixing bowl, beat the heavy cream until soft peaks form.
• 19 fold the whipped cream into the cooled lemon custard in the saucepan.
• 20 with a long serrated knife, split the cake in half horizontally.
• 21 spread all of the lemon filling over the cut side of the bottom layer.
• 22 top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
• 23 enjoy!