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POPPY SEED LEMON CAKE Recipe

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This recipe for POPPY SEED LEMON CAKE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 egg whites
2 eggs or 4 ounces egg substitute
Three-fourths cup sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
One-fourth cup fresh lemon juice
2 tablespoons poppy seeds
1 cup all-purpose flour
1 teaspoon baking powder
One-fourth teaspoon salt
Directions:
Directions:
Beat the egg whites in a large bowl. Gradually add one-fourth cup sugar until stiff peaks form. Set aside. Beat whole eggs (or egg substitute) with one-half cup sugar, the vanilla, lemon extract and lemon juice. Sift the flour and baking powder into the egg mixture and mix well. Fold 1 cup of beaten egg whites into the flour mixture and mix to lighten. Pour the batter into remaining beaten eggs whites and fold. Spray a 10-inch tube pan with a nonstick spray. Pour the cake batter into pan and bake in a preheated oven at 350 degrees for 35 minutes. Let cool 45 minutes before serving.

 

 

 

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