Poppy Seed Chiffon Cake Recipe

Poppy Seed Chiffon Cake Recipe
Poppy Seed Chiffon Cake Recipe photo by Taste of Home
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Poppy Seed Chiffon Cake Recipe

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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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

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

Directions

In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake. Yield: 12-16 servings.
Originally published as Poppy Seed Chiffon Cake in Country Extra January 1996, p51

Nutritional Facts

1 slice: 438 calories, 15g fat (4g saturated fat), 78mg cholesterol, 237mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 6g protein.

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  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 1 can (12-1/2 ounces) poppy seed filling
  • 7 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • LEMON BUTTER FROSTING:
  • 6 tablespoons butter or margarine, softened
  • 4 cups confectioners' sugar
  • 3 to 5 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  1. In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
  2. For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake. Yield: 12-16 servings.
Originally published as Poppy Seed Chiffon Cake in Country Extra January 1996, p51

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