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Ingredients

•   Poppy Seed Cake:
• 3 jars  (1.25 ounces each) poppy seeds (3/4 cup)
• 2-1/4 cups  milk
• 4-1/2 cups  cake flour (not self-rising)
• 1-1/2 tablespoons  baking powder
• 1-1/2 teaspoons  salt
• 6   egg whites
• 2-1/2 cups  granulated sugar
• 1-1/4 cups  (2-1/2 sticks) unsalted butter OR: margarine, at room temperature
• 2 tablespoons  grated lemon rind
•   Lemon Butter Cream Frosting:
• 1-1/4 cups  (2-1/2 sticks) unsalted butter OR: margarine, at room temperature
• 2-1/2 pound  each) confectioners' sugar
• 1/2 cup  fresh lemon juice
• 1/4 cup  grated lemon rind
• 1/8 teaspoon  salt
•   Grated lemon rind (optional)

Description

Unlike Many Poppy Seed Cakes, This One Is Baked In Layers And Generous With The Seeds--about 1/4 Cup Per Layer. The Lemon Buttercream Filling Is Perfect With The Nutty Tasting Cake.

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