Melissa’s Poppy Seed Lemon Angel Food Cake
#recipeofthemonth
This month’s recipe is Melissa’s Poppy Seed Lemon Angel Food Cake. Melissa is one of our bakers and often brings treats to share, this one quickly became a favorite at a team potluck. She first made it during COVID while experimenting with new recipes, baking it for a friend’s birthday and meeting halfway between Santa Fe and Albuquerque to gift it. Read the recipe below!
Ingredients
- 1 cup cake flour
- 1 1/2 cups superfine sugar
- 12 large egg whites, room temperature
- Zest of 1 lemon plus 4 tablespoons juice
- 1 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- Pinch kosher salt
- 1 tablespoon poppy seeds
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 350°F. Sift the cake flour with 3/4 cup superfine sugar and set aside.
- In a stand mixer with a whisk attachment, combine the egg whites, 2 teaspoons lemon juice, cream of tartar, almond extract, and salt. Beat on medium until foamy, then increase to high. Slowly add the remaining 3/4 cup sugar and whip until stiff peaks form.
- Remove the bowl and sift the flour mixture over the egg whites. Add the poppy seeds and gently fold everything together until fully combined. Pour into an ungreased 10-inch angel food cake pan and bake for about 30 minutes, until golden. Invert the pan and let cool for 1 hour, then remove and place on a serving plate.
- For the glaze, whisk the lemon zest, remaining 3 tablespoons lemon juice, and confectioners’ sugar, adding a little water until smooth and pourable. Drizzle over the cooled cake and let set for 1 hour before serving.
