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Title: Lemon Poppy Seed Cake Drnd29a
Categories: Cake Dessert Olympics
Yield: 12 Servings
| CAKE | ||
| 1 | c | Kraft Touch of Butter Spread |
| 1 3/4 | c | Granulated sugar; divided |
| 8 | oz | Cream cheese; softened |
| 5 | Eggs; separated | |
| 3/4 | c | Lemon juice |
| 2 2/3 | c | Flour; sifted |
| 1 1/4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/3 | c | Poppy seed |
| 1 | tb | Lemon peel; grated |
| GLAZE | ||
| 1/2 | c | Powdered sugar; sifted |
| 1 | tb | Lemon juice |
CAKE: Heat oven to 350 degrees. Beat spread, 1 1/2 cups sugar and cream
cheese in large bowl at medium speed with electric mixer until light and
fluffy. Blend in egg yolks and juice. Add combined flour, baking powder and
baking soda; mix well. Beat in poppy seed and peel. Set aside. Beat egg
whites until foamy. Gradually add reserved 1/4 cup sugar, beating until
soft peaks form. Fold egg whites into batter. Pour into greased and floured
10-inch tube pan. Bake 55 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes; remove from pan. Cool. GLAZE: Mix powdered
sugar and juice. Drizzle ove cake. From the Official U.S. Olympic Training
Table Cookbook Formatted by Rose Capoccia drnd29a By Ignacio Perez V.
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