Best Poppy Seed Angel Food Cakes With Lemon Syrup Recipes

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LEMON-POPPY SEED ANGEL CAKE



Lemon-Poppy Seed Angel Cake image

The magical matrimony of sweet and tart, the jazzy joining of luscious and light, the perfect pairing of sugar and sour -- that's what makes dessert and lemons a match made in heaven. Sugar substitutes are not recommended for this recipe. Exchanges 1 starch, 2 carbs. From Spring 2013 Diabetic Living magazine.

Provided by Crafty Lady 13

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon yellow food coloring
1 cup cake flour
1 cup powdered sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 104.6, Fat 0.6, SaturatedFat 0.1, Sodium 41.9, Carbohydrate 21.3, Fiber 0.4, Sugar 13.9, Protein 3.6

POPPY SEED AND LEMON ANGEL FOOD CAKE



Poppy Seed and Lemon Angel Food Cake image

Provided by Nancy Fuller

Categories     dessert

Time 3h10m

Yield 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 362, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 101 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 7 grams, Sugar 67 grams

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

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