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    You are in: Home / Recipes / Lemon-Poppy Seed Angel Cake Recipe
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    Lemon-Poppy Seed Angel Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Crafty Lady 13's Note:

    The magical matrimony of sweet and tart, the jazzy joining of luscious and light, the perfect pairing of sugar and sour -- that's what makes dessert and lemons a match made in heaven. Sugar substitutes are not recommended for this recipe. Exchanges 1 starch, 2 carbs. From Spring 2013 Diabetic Living magazine.

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    Units: US | Metric




    1. 1
      Preheat oven to 350°F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
    2. 2
      In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
    3. 3
      Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel.
    4. 4
      For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.

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    Nutritional Facts for Lemon-Poppy Seed Angel Cake

    Serving Size: 1 (51 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 104.6
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 41.9 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 0.4 g
    Sugars 13.9 g
    Protein 3.6 g

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