LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING

Steps:

• Preheat the oven to 350°F 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!