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Ingredients
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 cup sugar
- 1 1/2 cups pastry flour
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla
- 3 tablespoons poppyseeds
- Glaze
- 2 tablespoons lemon juice
- 1 1/2 cups icing sugar, sifted
- 1 teaspoon finely grated lemon zest
Details
Servings 12
Adapted from foodnetwork.ca
Preparation
Step 1
Preheat oven to 325 degrees.
Whip separated egg whites and cream of tartar until foamy. Gradually add ½ cup sugar and whip until whites hold a stiff peak and set aside.
Sift remaining 1 cup sugar with pastry flour and salt. In a separate bowl, whisk egg yolks, lemon juice, lemon zest and vanilla. Add yolk mixture to flour mixture and beat with electric beaters until thick and smooth, about 2 minutes. Stir in poppyseeds. Fold in a third of the whipped egg whites until almost incorporated then fold in remaining two thirds. Scrape batter into an ungreased angel food pan.
Bake for 45 to 55 minutes, (you may be tempted, but don’t open the oven door for at least 35 minutes!), until a tester inserted in the center of the cake comes out clean. Immediately turn the cakes over, and let cool completely upside down. To remove cake from pan, run a spatula or knife around the edge of the cake and tap out onto a plate.
Glaze
Stir lemon juice into icing sugar and beat until a thick but pourable consistency. Stir in lemon zest. Drip glaze on top.
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