Lemon-Poppy Seed Angel Cake

I like to serve this cake when I want to impress my guests. There is something a bit more sophisticated in its lite texture and gentle lemon flavor than many of my other baked treats. 

Prep Time: 15 m
cook time
Cook Time: 30 m
Yield: 8-10 servings
Course: Dessert
Occasion: Shabbat
Skill: Intermediate


  • 12 egg whites 
  • 1 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons poppy seeds
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup cake flour


  • 1 cup powdered sugar
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  1. Preheat oven to 350°F (180°C)
  2. In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy.
  3. Reduce speed to medium. Gradually add 1/2 cup sugar.
  4. Increase speed to medium-high, and beat egg whites until soft peaks form.
  5. Add poppy seeds, lemon peel, lemon juice and vanilla. Beat 2 more minutes.
  6. In a separate bowl, sift together cake flour and 1/2 cup sugar.
  7. Using a rubber spatula, gently fold flour mixture into the egg whites (mixing in one-fourth of the flour mixture at at a time).
  8. Pour cake batter into an ungreased 10-inch tube pan.
  9. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched.
  10. Immediately invert cake in pan, and cool completely.
  11. Using a knife, loosen sides of cake from pan. Remove cake from pan.
  12. Just before serving, whisk the glaze ingredients together in a small bowl until smooth. Pour glaze over cake.