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Citrus Poppyseed Angel Food Cake Recipe

Citrus Poppyseed Angel Food Cake Recipe

16 servings



12 egg whites, room temperature

1 teaspoon cream of tartar

2 teaspoons lemon juice

1 1/2 cups sugar, divided

1 cup cake flour

1/2 teaspoon salt

1 tablespoon finely grated lemon zest

2 tablespoons each: finely grated orange zest, poppy seeds

Citrus Glaze


Beat egg whites and cream of tartar to soft peaks in large bowl. Beat in lemon juice, beat just to stiff peaks, adding 1/2 cup sugar gradually. Sprinkle 1/2 cup sugar over egg whites and fold in. Combine remaining 1/2 cup sugar, flour and salt, sift half the flour mixture over egg whites and fold in. Repeat with remaining flour mixture. Fold in citrus zest and poppy seeds. Pour batter into ungreased 12-cup tube pan.


Bake at 350 degrees until cake is golden and cracks look dry, about 10 minutes. Invert pan on funnel and cool completely. Loosen side of cake from pan with metal spatula and invert onto serving plate. Drizzle with Citrus Glaze.

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