Lemon-Poppy Seed Angel Cake

Lemon-Poppy Seed Angel Cake

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From: Diabetic Living Magazine

A sweet lemon glaze is all that's needed on top of this delicious lemon-poppy seed cake.

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 12 egg whites (1½ cups)
  • 1 teaspoon cream of tartar
  • ½ cup sugar (see Tip)
  • 2 tablespoons poppy seeds
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla
  • ¼ teaspoon yellow food coloring
  • 1 cup cake flour
  • ½ cup sugar (see Tip)
  • Lemon Glaze
  • 1 cup powdered sugar
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • Frozen light whipped dessert topping, thawed (optional)
  • Finely shredded lemon peel (optional)

Preparation

  • Prep

  • Ready In

  1. 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 for 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add ½ cup sugar. Increase speed to medium-high; beat egg whites until soft peaks form (tips curl). Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more.
  2. In a separate bowl sift together cake flour and ½ cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, folding in the remaining flour mixture one-fourth at a time.
  3. Pour cake batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely.
  4. While cake is cooling, prepare Lemon Glaze: In a small bowl combine powdered sugar, lemon peel, and lemon juice. Whisk until smooth.
  5. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of dessert topping sprinkled with additional finely shredded lemon peel.
  • Tip: We do not recommend sugar substitutes for this recipe.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 129 calories; 1 g fat(-1 g sat); 28 g carbohydrates; 4 g protein; 20 g sugars; 42 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 other carbohydrate, 1 starch

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