Poppy Seed And Lemon Angel Food Cake
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
40
Sourness
49
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Cake Flour2 cups
Sugar (confectioners')12 large
Egg White (room temperature)4 tbsps
Juice1 tsp
Cream Of Tartar1 tsp
Almond Extract1 pinch
Kosher Salt1 tbsp
Poppy SeedDirections:
1
Special equipment: a 10-inch angel food cake tube pan Preheat the oven to 350 degrees F
2
Sift the cake flour with 3/4 cup superfine sugar; set aside
3
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
4
Whip on medium speed until frothy
5
Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form
6
Remove the bowl from the mixer and sift the cake flour mixture over the whites
7
Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined
8
Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes
9
Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate
10
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
11
Pour the glaze over the cooled cake
12
Let the glaze set for 1 hour before serving