Lemon - Poppy Seed Cake With Lemon Mousse Filling |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
We think this is one of the most delicious (and addictive) desserts we have ever tried. I hope you feel the same! This looks difficult because there are so many numbered steps, but these are very detailed instructions and I think you will find it easier than it looks, and well worth the effort. (Lots of bowls are used though) Ingredients:
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 |
Directions:
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!
|
|