Lemon poppy seed cake drnd29a
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Kraft Touch of Butter Spread |
| 1¾ | cup | Granulated sugar; divided |
| 8 | ounces | Cream cheese; softened |
| 5 | Eggs; separated | |
| ¾ | cup | Lemon juice |
| 2⅔ | cup | Flour; sifted |
| 1¼ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ⅓ | cup | Poppy seed |
| 1 | tablespoon | Lemon peel; grated |
| ½ | cup | Powdered sugar; sifted |
| 1 | tablespoon | Lemon juice |
Directions
CAKE
GLAZE
CAKE: Heat oven to 350 degrees. Beat spread, 1½ 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 ¼ 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 Formatted by Rose Capoccia drnd29a