2 1/4 c Unsifted cake flour 1/2 ts Cream of tartar
1 1/4 c Sugar 4 lg Egg yolks
3 tb Poppy seeds 1/2 c Canola or other vegetable
1 tb Baking powder -oil
1 tb Finely grated lemon rind 1/2 c Water
1/4 ts Salt 1/4 c Lemon juice
8 lg Egg whites, at room 1 ts Lemon extract
-temperature
1. In medium bowl, combine flour, 1 C sugar, the poppy seeds, baking
powder, lemon rind, and salt. Set aside.
2. Heat oven to 325’F. In large bowl, with electric mixer on high
speed, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in remaining 1/4 C sugar until stiff peaks form. Set
beaten whites aside.
3. Make a well in center of flour mixture. Add egg yolks, oil, water,
lemon juice, and lemon extract; beat with mixer on medium speed until
batter is smooth. Very gently fold lemon batter into beaten egg
whites until uniformly combined. Spread batter into ungreased 10-inch
tube pan with removable bottom.
4. Bake 65 to 70 minutes or until cake tester inserted near center of
cake comes out clean. Invert pan over funnel or bottle and cool
completely. To remove cake from pan, with small metal spatula,
carefully loosen cake around pan. Remove side of pan. Loosen center
and bottom and remove bottom of pan from cake. Place cake, right side
up, on serving plate; slice and serve.
Country Living/November/1994 Scanned & edited by Di Pahl & gg
Yields
16 servings