The best delicious Lemon Poppy Seed Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Poppy Seed Cake recipe today!
Hello my friends, this Lemon Poppy Seed Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Poppy Seed Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Poppy Seed Cake.
What Makes This Lemon Poppy Seed Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Poppy Seed Cake.
Ready to make this Lemon Poppy Seed Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
1 c Kraft Touch of Butter Spread
1 3/4 c Granulated sugar; divided
8 oz Cream cheese; softened
5 Eggs; separated
3/4 c Lemon juice
2 2/3 c Flour; sifted
1 1/4 ts Baking powder
1 ts Baking soda
1/3 c Poppy seed
1 tb Lemon peel; grated
-GLAZE-
1/2 c Powdered sugar; sifted
1 tb Lemon juice
CAKE: Heat oven to 350 degrees. Beat spread, 1 1/2 cups sugar and cream
cheese in large bowl at medium speed with electric mixer until light and
fluffy. Blend in egg yolks and juice. Add combined flour, baking powder and
baking soda; mix well. Beat in poppy seed and peel. Set aside. Beat egg
whites until foamy. Gradually add reserved 1/4 cup sugar, beating until
soft peaks form. Fold egg whites into batter. Pour into greased and floured
10-inch tube pan. Bake 55 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes; remove from pan. Cool. GLAZE: Mix powdered
sugar and juice. Drizzle ove cake. From the Official U.S. Olympic Training
Table Cookbook
Yields
12 Servings
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