Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Poppy Seed Passover Sponge Cake Recipe
    Lost? Site Map

    Lemon Poppy Seed Passover Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    hannahactually's Note:

    I don't celebrate Passover, but my family received some Matzoh and we made this with it. From FoodFit. Lowfat and delicious!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the cake

    For the lemon glaze

    Directions:

    1. 1
      For the cake:.
    2. 2
      Preheat the oven to 325°F.
    3. 3
      In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice and poppy seeds.
    4. 4
      Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
    5. 5
      Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
    6. 6
      Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
    7. 7
      Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cakeis browned and springy to the touch.
    8. 8
      Immediately invert the pan on th eneck of a bottle until the cake is completely cool. Slide a knife around the pan and unmold the cake onto a round platter.
    9. 9
      For the glaze:.
    10. 10
      Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on April 01, 2013

      55

      This was very good. I didn't have any poppy seeds so I made it without. Also it already had a strong lemon taste so I didn't make the glaze in the recipe and used vanilla. Will definitely make again next year.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon Poppy Seed Passover Sponge Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 335.3
     
    Calories from Fat 40
    12%
    Total Fat 4.5 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 78.6 mg
    26%
    Sodium 76.4 mg
    3%
    Total Carbohydrate 69.5 g
    23%
    Dietary Fiber 1.0 g
    4%
    Sugars 55.9 g
    223%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites