Lemon-Poppy Seed Angel Cake Recipe

Name: Lemon-Poppy Seed Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 12 egg whites (1 1/2 cups); 1 teaspoon cream of tartar; 1/2 cup sugar; 2 tablespoons poppy seeds; 1 teaspoon finely shredded lemon peel; 2 teaspoons lemon juice; 1/2 teaspoon vanilla; 1/4 teaspoon yellow food coloring; 1 cup cake flour; Glaze; 1 cup powdered sugar; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice

Servings: persons

Cake
12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon yellow food coloring
1 cup cake flour
Glaze
1 cup powdered sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice

1
Preheat oven to 350u00b0F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
2
In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
3
Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel.
4
For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake, 12 egg whites (1 1/2 cups), 1 teaspoon cream of tartar, 1/2 cup sugar, and more.

Yes, Lemon-Poppy Seed Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Angel Cake

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