| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 101 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 1 grams |
| Protein | 7 grams |
| Sugar | 67 grams |
Reviews
Sher P…make lemon curd with the yolks. You don’t need whole eggs for lemon curd. Then you can make a lemon tart & a lemon meringue pie. Or any other lemon curd creation.
This cake turned out well ~ however the taste is really lacking. Not really vanilla and not really lemon. I will probably try Lemon extract next time, and the poppy seeds don’t really add anything so I will probably not use them either. But it was great to have an angel food cake turn out the way an angel food cake should. Just wondering what I will do with 12 egg yolks 🙂
I’ve baked many angel food cakes in my life and this is the first recipe that didn’t work out. Also this was the first recipe I’ve ever used of Nancy Fuller’s and I don’t think I’ll ever use hers again. Waste of good quality ingredients. Shame.
Made this exactly as recipe dictated, except left out poppy seeds (forgot to replenish my stock) and it is wonderful! Very tasty and I love the almond extract mixed with the lemon glaze. I only used about half the glaze, for caloric reasons, but I love how tart it is and tasty.
I made this using a semi homemade short cut. I used an angel food cake mix, added lemon juice with the water, and folded in the poppy seeds. I found the glaze a little tart so added a little butter and milk to thin it down. This is a great cake very light and refreshing!