Ingredients
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1/4 cup poppy seed
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2 tablespoons milk
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1 tablespoon vanilla sugar
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1/2 teaspoon lemon extract
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1 cup butter (2 sticks)
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2 cups powdered sugar
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4 eggs
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2 cups flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup milk
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14 ounces sweetened condensed milk (1 can)
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1/2 cup butter (1 stick)
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1/2 teaspoon vanilla extract
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1 teaspoon vanilla extract
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3 cups powdered sugar
Instructions
- CAKE:.
- Mix poppy seeds with 2 T. milk and vanilla sugar and allow to sit for at least 15 minutes. Bring butter to room temperature. Preheat oven to 325 degrees F.
- Cream butter and powdered sugar with a mixer at medium high speed. Add eggs and extracts, mix well. Add poppy seed mixture, mix on low speed.
- Sift flour with baking soda and salt, and add half of this mixture at a time to the mixer, alternating with the cup of milk. Beat until batter is smooth, scaping down sides of bowl.
- Pour into greased and floured 9 x 13" glass pan or 2 9" round cake pans. Bake until golden and springy, 20-25 minutes for cake layers, or 35-40 minutes for the 9 x 13" pan. Let cool before frosting.
- FROSTING:.
- Beat the room temperature butter and sweetened condensed milk together until smooth. Add extracts and food coloring, then add powdered sugar a cup at a time, beating until smooth. The frosting should be pretty stiff. Makes enough for a layer cake, make half the recipe for the sheet cake.