- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 cup vegetable oil
- 5 egg yolks
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 1 (12 ounce) can poppyseed filling
- 7 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- LEMON BUTTER FROSTING:
- 6 tablespoons butter or margarine, softened
- 4 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
- For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.