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Poppy Seed Chiffon Cake

By: Irene Hirsch  
"This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 74 people have saved this

Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 1 (12 ounce) can poppyseed filling
  • 7 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • LEMON BUTTER FROSTING:
  • 6 tablespoons butter or margarine, softened
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract

Directions

  1. In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
  2. For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by ANNRUESCH 
This cake was absolutely delicious! My 8 year old enjoyed creating the merangue to fold in;... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Crystal 
I have made alot of cakes from scratch. I have been searching for the perfect poppyseed one.... MORE

 
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