Tuesday, July 30, 2013

Poppyseed Cake with Lemon and Mock Whipped Cream Frosting

Today I made a Poppyseed Cake with lemon and mock whipped cream frosting.  I used the basic poppyseed recipe from Taste of Home.  I didn't take a photo so here is a similar one from the Taste of Home page and I put a layer of lemon between the cake and frosting.  Mine tastes good but it isn't very pretty. 

Poppyseed Cake


  • 1/3 cup poppy seeds
  • 1 cup 2% milk
  • 4 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder


  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg
  • whites in a large bowl; let stand at room temperature for 30 minutes.
  • In another large bowl, cream shortening and sugar until light and
  • fluffy. Beat in vanilla. Combine flour and baking powder; add to
  • creamed mixture alternately with poppy seed mixture, beating well
  • after each addition. Beat egg whites until soft peaks form; fold into batter.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 375° for
When it cooled I topped with lemon pudding and frosted with Mock Whipped Cream

Mock Whipped Cream

Mix 6 T. cornstarch with 1 1/2 cups milk,  and cook until thick.  Cool in the refrigerator.

Cream cooled corn starch mixture together with:

1 cup butter ( 2 sticks)
1 cup sugar

Whip it for a long time until light and fluffy like whipped cream.  It could take 4 or 5 minutes.

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