Lemon - Poppy Seed Cake With Lemon Mousse Filling - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0F Butter and flour an 8\" x 2\" round cake pan.
In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
In another bowl, stir together the flour, poppyseeds, baking soda and salt.
In another bowl, cream the butter and 1 cup of the granulated sugar.
Beat in the whole eggs one at a time.
Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes.
Remove from the pan to cool completely.
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.
Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
In a small bowl, beat the egg yolk.
Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
Loosely cover the custard with waxed paper and let cool to room temperature.
In a mixing bowl, beat the heavy cream until soft peaks form.
Fold the whipped cream into the cooled lemon custard in the saucepan.
With a long serrated knife, split the cake in half horizontally.
Spread all of the lemon filling over the cut side of the bottom layer.
Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
Enjoy!