Recipes and Cooking Lemon-Poppy Seed Angel Cake Be the first to rate & review! Lemon-poppy seed muffin meets angel food cake recipe in this light-as-air dessert. Drizzle the lemon cake recipe with lemon glaze to take it to new citrusy heights. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 25, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 30 mins Total Time: 20 mins Servings: 16 Jump to Nutrition Facts Ingredients 12 egg whites (1 1/2 cups) 1 teaspoon cream of tartar 1 cup sugar 2 tablespoon poppy seeds 1 teaspoon finely shredded lemon peel 2 teaspoon lemon juice ½ teaspoon vanilla ¼ teaspoon yellow food coloring 1 cup cake flour 1 recipe Lemon Glaze Frozen light whipped dessert topping, thawed (optional) Finely shredded lemon peel (optional) Lemon Glaze 1 cup powdered sugar 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice Directions Preheat oven to 350°F. In a large mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed for 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup of the sugar. Increase speed to medium-high; beat egg whites until soft peaks form (tips curl). Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more. In a separate bowl sift together cake flour and the remaining 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, folding in the remaining flour mixture one-fourth at a time. Pour cake batter into an ungreased 10-inch tube pan. Bake for 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 dessert topping sprinkled with additional finely shredded lemon peel. Lemon Glaze In a small bowl combine powdered sugar, lemon peel, and lemon juice. Whisk until smooth. Rate it Print Nutrition Facts (per serving) 129 Calories 1g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 129 % Daily Value * Total Fat 1g 1% Sodium 42mg 2% Total Carbohydrate 28g 10% Total Sugars 20g Protein 4g Vitamin C 1.2mg 6% Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 92mg 2% Folate, total 20.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.