Best Poppy Seed And Lemon Angel Food Cake Recipes

LEMON-POPPY SEED ANGEL CAKE

Steps:

• Preheat oven to 350°F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
• In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
• Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel.
• For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.

LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Grease a bundt pan.
• Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
• Bake for 45 minutes or until toothpick tests clean.
• While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
• When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
• Allow cake to cool and then remove from the pan.

POPPY-SEED ANGEL FOOD CAKES WITH LEMON SYRUP

Steps:

• Preheat oven to 350°F. Set rings on a baking sheet and lightly spray insides with cooking spray.
• In a large bowl with an electric mixer beat whites until frothy. Add cream of tartar and beat until whites just hold soft peaks. Beat in superfine sugar, a little at a time, and beat until whites just hold stiff peaks. Sift flour with salt over whites and gently fold in with remaining ingredients.
• Spoon batter into rings, mounding batter, and bake in middle of oven until golden brown, about 20 minutes (cakes will fall slightly during baking). Transfer rings on sheet to a rack to cool. Run a thin knife around edges of rings and gently remove cakes, transferring them to plates.
• Dust cakes with confectioners' sugar and spoon syrup around them.

LINDSEY'S LEMON POPPY SEED CAKE

Steps:

• Preheat Oven to 350 degrees F.
• Grease a 9x13 cake pan and set aside.
• In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
• Pour into greased 9x13 cake pan.
• Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
• Cool cake completely.
• Spread lemon pie filling evenly over cooled cake.
• In a large bowl mix together instant lemon pudding mix and milk until thickened.
• Fold cool whip into pudding mixture.
• Spread evenly over lemon pie filling.
• Refrigerate until ready to serve.
• ENJOY!
• Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).