Ingredients
2 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
5 egg yolks
1 teaspoon lemon extract
1 teaspoon grated lemon peel
1 (12 ounce) can poppyseed filling
7 egg whites, room temperature
1/2 teaspoon cream of tartar
LEMON BUTTER FROSTING:
6 tablespoons butter or margarine, softened
4 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon lemon juice
1 teaspoon lemon extract
Directions
In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.
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