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Poppy Seed Chiffon Cake

 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


  • 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 McCormick® Pure Lemon Extract
  • 1 teaspoon grated lemon peel
  • 1 can (12-1/2 ounces) poppy seed filling
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 3 to 5 tablespoons 2% milk


  • 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.
Nutritional 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.