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Categories:
egg whites flour sugar baking powder salt egg yolks water canola oil lemon lemon zest filling cream of tartar butter sugar lemon juice lemon milk
Viewed: 58 - Published at: 6 years agoIngredients
- 7 large egg whites, room temperature
- 2-1/2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 large egg yolks
- 3/4 cup water
- 1/2 cup canola oil
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- 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 lemon extract
- 3 to 5 tablespoons 2% milk
Method
- 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 zest 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 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.
