Name: Poppy Seed and Lemon Angel Food Cake
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 8 servings
Ingredients: 1 cup cake flour; 1 1/2 cups superfine sugar; 12 large egg whites, room temperature; Zest of 1 lemon plus 4 tablespoons juice; 1 teaspoon cream of tartar; 1/4 teaspoon almond extract; Pinch kosher salt; 1 tablespoon poppy seeds; 2 cups confectioners' sugar

Directions

Watch how to make this recipe.

Special equipment:

a 10-inch angel food cake tube pan

Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.