Ingredients Jump to Instructions ↓

  1. 7 egg whites, room temperature

  2. 2-1/2 cups all-purpose flour

  3. 1 cup sugar

  4. 1 tablespoon baking powder

  5. 1/2 teaspoon salt

  6. 5 egg yolks

  7. 3/4 cup water

  8. 1/2 cup canola oil

  9. 1 teaspoon grated lemon peel

  10. 1 can (12-1/2 ounces) poppy seed filling

  11. 1/2 teaspoon cream of tartar


  13. 6 tablespoons butter, softened

  14. 4 cups confectioners' sugar

  15. 1 tablespoon lemon juice

  16. 1 teaspoon lemon extract

  17. 3 to 5 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. Poppy Seed Chiffon Cake Recipe photo by Taste of Home Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil lemon extract, lemon peel and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture.

  2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate.

  3. For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake. Yield: 12-16 servings.


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