Poppy Seed and Lemon Angel Food Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 362
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 101 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 1 grams
- Protein
- 7 grams
- Sugar
- 67 grams
- Total: 3 hr 10 min (includes cooling and setting time)
- Active: 40 min
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
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.