Poppy Seed and Lemon Angel Food Cake

Total Time:
3 hr 10 min
40 min
2 hr
30 min

8 servings

  • 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
  • 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.

  • Special equipment: a 10-inch angel food cake tube pan

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