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Poppy Seed Chiffon Cake

This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.

12-16 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

7 egg whites, room temperature
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 egg yolks
3/4 cup water
1/2 cup canola oil
1 teaspoon lemon extract
1 teaspoon grated lemon peel
1 can (12-1/2 ounces) poppy seed filling
1/2 teaspoon cream of tartar
LEMON BUTTER FROSTING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon extract
3 to 5 tablespoons 2% milk

Directions

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

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Poppy Seed Chiffon Cake (continued)

Directions (continued)

tartar on high speed until stiff peaks form. Fold into egg yolk
mixture.
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.
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.

Nutrition Facts: 1 serving (1 slice) equals 438 calories, 15 g fat (4 g saturated fat), 78 mg cholesterol, 237 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.