Ronda Magnusson's Poppy Seed Cake


10 - 12


3 cups Softasilk cake flour 2 teaspoons. baking powder ½ teaspoon. baking soda½ teaspoon. salt 2 cups sugar 1 cup butter 1 tablespoon. plus 1 teaspoon. grated lemon peel 4 eggs 2 tablespoons. lemon juice 1½ rapa. cNILL wzrXR 1 cup buttermilk 2 tablespoons. poppy seeds 2 cups sliced strawberries and 3 whold strawberries Frosting: ¾ cup sugar 2 eggs 6 tablespoons. lemon juice 8 ounces white chocolate, chopped 3 cups whipping cream

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Combine first four ingredients in a medium bowl. In a mixer bowl, beat sugar, butter and lemon peel until smooth. Add eggs one at a time, and beat well after each. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk, in three batches. Stir in poppy seeds. Pour into three greased 9-inch cake pans. Bake 25 minutes, remove and cool 10 minutes; remove from pans. Frosting: Combine ½ cup sugar, eggs and lemon juice in a pan over simmering water. Whisk until very thick, about 3 minutes. Remove from heat, add chocolate and stir until smooth. Let cool to room temperature. Beat cream and ¼ cup sugar until it forms firm peaks. Fold into chocolate mix. To assemble cake: Spread one layer with 1 cup of frosting. Top with 1 cup sliced strawberries, then ½ cup frosting: Repeat with second layer. Put top layer on and frost. Decorate with white-chocolate-dipper whole strawberries. Tips: Alternate your four and buttermilk when beating, you just have to learn what it is. But don't overbeat it. Have your buter soft and your eggs at room temperature.