Poppy Seed Cake and Frosting

Poppy Seed Cake: 

Ingredients:
¼ cup poppy seeds
1 cup Milk

¾ cup shortening
1½ cups sugar

1 Tbsp. baking powder
2½ cups sifted cake flour (or 10 oz. weighed at 4.0 oz./cup.)  (Weighs .4 oz/cup less than all purpose flour)
1 tsp. salt

4 egg whites, stiffly beaten

Directions:
Add poppy seeds to milk.  Let stand 1 hour.
Cream shortening with sugar until light and fluffy.
Sift and add baking powder with flour and salt, alternately adding poppy seed-milk mixture.
Fold in egg whites, half at a time.
Put in 8"x 8" pan (or make double batch and use a 9x13 and make double the frosting) and bake in moderate oven of 375° F. for 25-30 minutes. Test with toothpick to check if done.
Let cool and then frost with lemon frosting.

Lemon Frosting:

¼ cup Crisco
½ tsp. salt
1 Tbsp. grated lemon peel
3 cups powdered sugar
1 Tbsp Lemon Juice (or to taste)
3 Tbsp. water
Yellow food coloring (Few drops added for color if desired)

Combine Crisco, salt, lemon peel, and 1 cup powdered sugar and food coloring. 
Add Lemon juice, water and remaining sugar alternately.
Mix until smooth and creamy.