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Mix POPPY SEED
with milk and VANILLA SUGAR, set aside for at least 15 minutes before
using. Bring butter to room temperature. Preheat oven to 325 degrees.
Cream butter and powdered sugar with a mixer at medium-high speed. Add
eggs, PURE VANILLA EXTRACT and PURE LEMON EXTRACT, beat to blend. Add
poppy seed mix to the bowl, mix on low speed. Sift flour with baking soda
and salt. Add half to mixer at a time, alternating with the cup of milk,
beat until batter is smooth, scraping down the sides of the bowl with
a flexible spatula as needed. Pour into a greased and floured 9 X 13”
glass pan or 2 greased and floured 9” round pans. Place in preheated oven
and bake until golden and springy when touched in the middle of the pan.
This will take 20-25 minutes for the layer cake, 35-40 for the 9 x 13”
pan. Let cool before frosting. For a layer cake, turn the layers out of
their pans after about 5 minutes. Run a knife around the edge, then turn
carefully over onto your hand right over a cooling rack, and gently release.
Frosting:
Twice as much frosting is required for a layer cake as a sheet cake.
This batch is enough for a layer cake.
Beat the butter and sweetened condensed milk together until smooth. Add
VANILLA EXTRACT, LEMON EXTRACT and food coloring, then add powdered sugar
a cup at a time, beating until smooth. By the time the full three cups
have been added the frosting should be pretty stiff. Three cups is perfect
for most summer days, but on a particularly humid hot day, 31/2 cups might
be needed. Frost the cake carefully, and don’t worry if it isn’t perfect
the first time, it’ll be pretty and delicious anyway, and will get prettier
each time you make it.
Serves: 12-16.
Prep. time: 10 minutes plus 10 minutes for frosting.
Baking time: 20-40 minutes.
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