• 2 Ratings

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.

Source: Better Homes and Gardens
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Lemon-Poppy Seed Angel Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Lemon-Poppy Seed Angel Cake)

129 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 42 mg sodium. 92 mg potassium; 28 g carbohydrates; 0 g fiber; 20 g sugar; 4 g protein; 0 g trans fatty acid; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Lemon Glaze

Ingredients

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Directions

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  • In a small bowl combine powdered sugar, lemon peel, and lemon juice. Whisk until smooth.

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1