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Poppy Seed and Lemon Angel Food Cake

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  • Level: Easy
  • Total: 3 hr 10 min (includes cooling and setting time)
  • Active: 40 min
  • Yield: 8 servings
  • Nutrition Info
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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 


Special equipment:
a 10-inch angel food cake tube pan
  1. Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
  2. 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.
  3. 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.
  4. 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.
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