Poppyseed Cake with Lemon Cream Frosting

The texture and nutty flavor of our Poppyseed Cake is delicious, especially when it is topped with our Lemon Cream Frosting. It’s good for birthdays and other festive occasions

INGREDIENTS:

FOR THE CAKE:

• Vi cup milk
• Vi cup poppyseeds
• Vi cup butter
• Vi cup honey
• Vz cup maple syrup
• 4 eggs, separated, plus I additional egg white
• 2 teaspoons vanilla extract
• 2 cups unbleached white flour
• 4 teaspoons baking powder
• V4 teaspoon salt

FOR THE LEMON CREAM FROSTING:

• zest of Vz lemon
• juice of I to 2 lemons (V3 cup total)
• Vi cup water
• 2 tablespoons cornstarch or arrowroot
• 2 to 3 tablespoons honey
• 1 1/2 cups heavy cream

INSTRUCTIONS:

FOR CAKE:

1. Scald milk, removing from heat just before it boils. Add poppyseeds to milk, letting them soak until the milk is cool.
2. Preheat oven to 350°.
3. Cream butter. Beat in honey and maple syrup. Add the 4 egg yolks and beat again. Add vanilla and cooled milk.
4. In a separate bowl, combine flour, baking powder, and salt. Stir dry ingredients into liquids just until combined.
5. Beat the 5 egg whites until stiff but not dry. Gently fold them into cake batter.
6. Butter and flour two 9-inch cake pans. Divide batter evenly between the pans. Bake for 20 to 25 minutes. Cake is done when center springs back when touched gently or when a cake tester comes out clean. Cool before taking out of the pan.

LEMON CREAM FROSTING:

1. combine lemon zest, lemon juice, water, and cornstarch or arrowroot in a small saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring constantly with a whisk, until thick. Remove from heat and stir in honey, tasting to determine how much honey is needed. It should be slightly tart. Cool completely.
2. Pour frosting into a large mixing bowl. Add 3/4 cup of the cream. Beat on medium speed until blended and creamy. Add remaining % cup cream and continue beating until cream is thick and stiff. Immediately spread on cake and refrigerate until serving time.
3. Frost and layer with Lemon Cream Frosting (or use Lemon Cream between the layers and whipped cream frosting on top).