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1
Preheat the oven to 350F.
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2
Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
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3
Butter the parchment paper.
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4
Make the cake: Combine the flour, baking powder, and salt in a large bowl and set aside.
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5
Using a mixer set on medium speed, cream the butter with the lemon zest in a large bowl for about 3 minutes, or until light and fluffy.
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6
Gradually add the sugar, beating for 2 minutes.
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7
Add the egg yolks, one at a time, beating well after each addition.
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8
Add the flour mixture alternately with the milk, beating until smooth after each addition.
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9
Fold in the poppy seeds until well combined.
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10
Pour the batter into the prepared pans.
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11
Bake the layers for 25 to 30 minutes, until a toothpick inserted into the centers comes out clean.
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12
Remove the pans from the oven and cool in the pans on a wire rack for 10 minutes.
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13
Run a sharp knife around the edges of each pan to loosen the cake layers.
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14
Invert the pans over large plates and shake gently, so the layers slide top side down onto the plates.
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15
Transfer the layers to wire racks to cool completely.
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16
Peel off the parchment paper.
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17
Make the frosting: Using an electric mixer set on medium speed, beat the confectioners sugar, butter, lemon juice, and lemon zest in a large bowl until smooth.
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18
Add the milk and increase the mixer speed to high.
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19
Continue to beat for 1 minute, or until light and fluffy.
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20
Assemble the cake: Using a sharp serrated knife, slice each cake layer in half horizontally.
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21
You will have 4 layers.
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22
Place 1 layer cut side up on a serving plate or cake stand.
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23
Spread with about 1/2 cup frosting.
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24
Top with another layer cut side down, and spread with about 1/2 cup frosting.
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25
Add the third layer cut side up, and spread with about 1/2 cup frosting.
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26
Place the final layer cut side down, and frost the top and sides of the cake with the remaining frosting.
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27
Sprinkle the top with the poppy seeds.
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28
Refrigerate the cake until serving time.
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29
Bring to room temperature before serving.
