3/4 c. poppy seeds
1 c. milk
3/4 c. shortening
1 1/2 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 egg whites

Soak poppy seeds in the milk for 2 hours. Cream shortening and sugar thoroughly. Sift flour, measure and sift again with baking powder and salt. Add to creamed mixture alternately with milk and poppy seeds.

Beat egg whites until stiff and fold in. Pour into 2 wax paper lined 8 inch square pans and bake in a moderate oven (350 degrees) for 30 minutes. Spread the cooled layers with filling and dust top with powdered sugar.

FILLING:

4 egg yolks
1/2 c. cold water
1 1/8 tsp. cornstarch
1/2 c. sugar
1/8 tsp. salt
Juice & grated peel of 1 lg. lemon
1 tbsp. butter

Beat egg yolks; add water. Combine cornstarch, sugar and salt; stir into egg yolk mixture. Cook until thick. Stir in lemon juice, grated peel and butter. Cool and spread between cake layers.