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“A delicious offering from an old Family Circle cookbook.”
1hr 30mins

Ingredients Nutrition


  1. Greast two 9 x 9 inch baking pans and dust lightly with flour.
  2. Combine poppy seeds and 3/4 cup of the milk in a small saucepan.
  3. Heat to boiling, taking care that the milk doesn't scorch.
  4. Remove from heat and allow to stand for one hour.
  5. Preheat oven to 350°F.
  6. Sift flour, baking powder and salt onto waxed paper; reserve.
  7. Beat egg whites until foamy and double in volume; beat in 1/2 cup of sugar one tablespoon at a time, until soft peaks form; reserve.
  8. Beat butter and remaining 1 cup of sugar in a large bowl of mixer at high speed for three minutes; blend in poppy seed mixture.
  9. Stir in sifted flour mixture alternately with the remaining 3/4 cup of milk and vanilla, beating after each addition until batter is smooth.
  10. Fold meringue into batter until no streaks of white remain; pour into prepared pans.
  11. Bake for 30 minutes, or until center springs back when lightly pressed.
  12. Cool layers in pans on wire racks for ten minutes; loosen around edges with a knife and turn out onto wire racks to cool completely.
  13. Put layers together with Lemon Butter Cream Frosting; frost sides and top with remaining frosting.

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