Loading Video...

Poppy Seed and Lemon Angel Food Cake

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


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Cake with Candied Lemons

Lemon Angel Food Cake

Tiny Lemon Angel Cakes with Lemon Confit