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Lemon Poppy Seed Chiffon Cake Recipe


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     Lemon Poppy Seed Chiffon Cake

Category   Desserts - Breads
Sub Category   None

2/3 cup boiling water
1/4 cup poppy seeds
6 egg yolk, room temperature
1/2 cup canola oil
1/4 cup lemon juice
2 Tbsp. grated lemon peel
1 tsp. vanilla
2 cup flour
1 1/2 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
8 egg whites, room temperature
1 tsp. cream of tartar
2 Tbsp. packed grated lemon peel
3 cups powdered sugar, divided
1/4 cup lemon juice
1 - 2 Tbsp. whipping cream

Heat oven to 325 degrees. Pour boiling water over poppy seeds, let set for 20 minutes in medium bowl. Stir in egg yolks, oil, 1/4 cup lemon juice, 2 Tbsp. lemon peel and vanilla. Whisk together flour, sugar, baking powder, salt and baking powder in large bowl. At low speed, beat poppy seed mixture 30 seconds and then increase speed to medium for 2 minutes.
Beat egg whites in a large bowl at low speed for 1 minute until frothy. Add cream of tartar. Beat 2 minutes longer on medium-high until stiff, but not dry. Fold egg whites into flour mixuture in 3 parts, until no traces of whites remain. Pour into ungreased 10-inch tube pan.
Bake 1 hour to 1 hour and 10 minutes or until toothpick comes out clean. Immediately invert pan onto bottle and suspend above the counter. Cool 2 hours. Run knife around edges and center. Invert onto wire rack. Cool completely.
Pound 2 Tbsp. lemon peel with 2 Tbsp. powdered sugar in bowl with spoon to release lemon flavor. Add remining powdered sugar. Stir in 4 tsp. lemon juice and the cream until it will drizzle. Let stand until glaze is set.

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