Poppy Seed Cake with Cream Cheese Frosting

Ingredients:
2/3 cup milk
1/3 cup poppy seed
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup milk
3 large egg whites
1/4 cup sugar
2 tablespoons poppy seed, for decoration

Cream Cheese Frosting:
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon lemon juice

1.  Preheat oven to 350.  Butter and flour two 8-by-2 inch round cake pans; line bottom of each with circle of waxed paper.
2.  Bring the 2/3 cup milk to a boil; remove from heat and stir in poppy seed; cool to room temperature.
3.  Sift together flour, baking powder, and salt; set aside.
4.  In large electric mixer, cream the 1 1/4 cups sugar and butter together; beat until light. Add vanilla.
5.  Combine poppy seed mixture and the 1/2 cup milk.  Add this mixture alternately with flour to the creamed mixture, adding one third of each mixture at a time.
6.  Beat egg whites until they hold soft peaks.  Add the 1/4 cup sugar, a little at a time, and beat until whites hold stiff, glossy peaks (do not overbeat).  Gently fold into batter.  Divide batter evenly between the 2 cake pans.  Bake until done (30 minutes) or until the cake draws aways from side of pan or cake tester comes out clean.  Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
7.  Frost with Cream Cheese Frosting.  Decorate with poppy seed.

Serves 10 to 12.

Cream Cheese Frosting:
Cream together cream cheese and butter.  Add confectioners' sugar and lemon juice; beat until creamy.  If frosting is too runny, add more sugar.  If it is too stiff, add a little milk.