Lemon And Poppyseed Angel Food Cakes 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 AND POPPYSEED ANGEL FOOD CAKES

Steps:

• Heat oven to 325 degrees F. In small bowl, sift 1/2 cup sugar with the flour and set aside.
• In large bowl, with wire whisk or electric mixer on high speed, beat egg whites, cream of tartar, and salt just until soft peaks form. Sift 1/4 cup sugar over whites and gently fold in with whisk. Repeat with another 1/4 cup sugar.
• Sift a quarter of sugar-flour mixture over egg whites and gently fold in with whisk; repeat 3 more times. Fold in poppy seeds, lemon rind, and vanilla. Divide batter among 6 ungreased 4-inch tube pans. (If unavailable, use an ungreased 10-inch tube pan.) Bake 35 to 40 minutes or until cakes are lightly browned and cake tester inserted in center comes out clean. (If using 10-inch pan, bake 55 to 60 minutes.) Invert pans and cool cakes completely in pans.
• Meanwhile, prepare lemon glaze: In small saucepan, combine lemon juice and remaining 3 tablespoons sugar. Heat to boiling over high heat. Reduce heat to low and cook 5 minutes, stirring occasionally; set aside to cool.
• To serve, loosen edges of cakes with small spatula; invert tube pans onto a serving plate and unmold cakes. Turn cakes right side up and brush tops generously with glaze.

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED SOUR CREAM CAKES

Steps:

• In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
• In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
• Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
• Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
• Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.

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.

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.

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
• Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
• Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
• Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.