Lemon Poppyseed Cake

I made this recipe a few weeks ago for a birthday at work, and it was so yummy i decided to bring it along for dessert on Easter Sunday. The original recipe came from Penzey's, but i have changed it quite a bit. I also have used a different frosting recipe every time i made the cake, so i will just post one of them. I usually just end up making the frosting up with what i have on hand.

Lemon Poppyseed Cake

1/4 cup poppy seeds

2 Tbsp milk

1 Tbsp sugar

Mix those three ingredients and let them soak while you prepare the rest of the cake batter.

Cream - 1 cup softened butter

2 cups powdered sugar

Slowly add - 4 eggs

1 tsp. vanilla extract

1 tsp. lemon extract

Mix - 2 cups flour

2 tsp baking soda

1/2 tsp salt,

alternate dry ingredients listed above with 1 cup milk. Add your poppy seeds at this time.

Bake in two greased 9 inch round pans for layering, or in one 9 x 13 in a preheated oven at 325 for 20 - 30 minutes.

I like to make the round cake and fill the layers with a jar of lemon curd, and i also like to spread a thin layer of the curd along the top and sides of the cake for a little extra flavor.

Frosting:

1 can sweetened condensed milk

1/3 cup lemon juice.

mix well and then fold in one large carton Cool Whip.