Shelly's Recipe

POPPY SEED CHIFFON CAKE

Category: Cakes

2 1/2 cups flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup water
1/2 cup vegetable oil
5egg yolks
1 tsp lemon extract
1 tsp grated lemon peel
1 (12 1/2 oz)can poppy seed filling
7egg whites
1/2 tsp cream of tartar

Lemon Butter Frosting
6 tbsp butter, softened
4 cups confectioners sugar
3 tbsp milk (up to 5 tbsp)
1 tbsp lemon juice
1 tsp 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 inch tube pan. Bake at 350 for 55 60 minutes or until cake springs back when lightly touched. Immediately invert pan; 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.