Lemon poppy seed cake drnd29a
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Lemon poppy seed cake drnd29a
  Lemon    Cakes  
Last updated 6/12/2012 1:22:02 AM. Recipe ID 54502. Report a problem with this recipe.
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      Title: Lemon poppy seed cake   drnd29a
 Categories: Cakes, Desserts, Olympics
      Yield: 12 Servings
      1 c  Kraft Touch of Butter Spread
  1 3/4 c  Granulated sugar; divided
      8 oz Cream cheese; softened
      5    Eggs; separated
    3/4 c  Lemon juice
  2 2/3 c  Flour; sifted
  1 1/4 ts Baking powder
      1 ts Baking soda
    1/3 c  Poppy seed
      1 tb Lemon peel; grated

    1/2 c  Powdered sugar; sifted
      1 tb Lemon juice
  CAKE: Heat oven to 350 degrees. Beat spread, 1 1/2 cups sugar and
  cream cheese in large bowl at medium speed with electric mixer until
  light and fluffy. Blend in egg yolks and juice. Add combined flour,
  baking powder and baking soda; mix well. Beat in poppy seed and peel.
  Set aside. Beat egg whites until foamy. Gradually add reserved 1/4
  cup sugar, beating until soft peaks form. Fold egg whites into
  batter. Pour into greased and floured 10-inch tube pan. Bake 55
  minutes or until toothpick inserted in center comes out clean. Cool 5
  minutes; remove from pan. Cool. GLAZE: Mix powdered sugar and juice.
  Drizzle ove cake. From the Official U.S. Olympic Training Table
  Cookbook Formatted by Rose Capoccia drnd29a

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Recipe ID 54502 (Apr 03, 2005)

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