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Poppy Seed Chiffon Cake Recipe

Poppy Seed Chiffon Cake Recipe

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


  • 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
  • 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.

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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