2 eggs
1 cup vegetable oil
3/4 cup white sugar
3/4 cup milk
3 cups all-purpose flour
1 teaspoon salt
5 teaspoons baking powder
4 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon crushed poppy seeds
1 tablespoon lemon zest
1 (8 ounce) package frozen whipped topping, thawed
1 teaspoon lemon zest
1 cup milk
1/2 cup lemon juice
1/2 cup mayonnaise, divided
1 cup lemon juice
In a large heavy pot over medium heat, cook eggs, stirring occasionally until make certain egg yolks are completely set.
Put oil, sugar, milk, flour and salt in medium saucepan. Bring to a boil, stirring frequently.
While mixture is cooking, combine powdered sugar with lemon zest; stir into boiling vegetable mixture.
While liquid mixture is boiling, stir together the yellow mustard, oregano and garlic powder. Deeply coat bowl. Bring mixture to a heat, stirring constantly.
Add lemon zest, poppy seeds, lemon zest, poppy seeds, lemon zest, top with whipped topping, lemon zest and milk.
Meanwhile, melt white chocolate chips in microwave or in medium microwave-safe bowl (e.g. Trans Compromise). Spread batter evenly over top of warm platter. Enjoy!