Poppy Seed Cake

This is another recipe from the latest Penzey's catalog. It belongs to this cute little lady named Ceci Droll, who will be 97 this year. She has been making this cake for many many years. I think I need to try it out because it sounds delish! I promise to report back.

3/4 C. whole blue poppy seeds
3/4 C. plus 2 tbsp. milk
4 egg whites
3/4 C. butter
1 1/2 C. sugar
2 C. plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract

Two hours before baking the cake, combine the poppy seeds and the milk in a bowl and let soak.

Preheat oven to 375 degrees. Grease a 9X13 pan and set aside. Beat the egg whites in a chilled metal bowl on high speed until stiff and set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Alternate adding the dry ingredients and the poppy seed mix to the butter mixture, blending well after each addition. Add the vanilla and mix well. Gently fold in the egg whites by hand. Pour into the pan and bake at 375 for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting.

Lemon butter frosting

1 C. butter
3 C. powdered sugar
1 tsp. minced lemon peel
1/2 tsp lemon extract
1/2 tsp. vanilla extract
2-4 tbsp. milk

To prepare the frosting, beat together all of the ingredients except for the milk. Add enough mile to achieve your desired frosting consistency and beat well.