CAKE
1 cup kraft touch of butter spread
1 3/4 cup granulated sugar, divided
8 oz cream cheese, softened
5 eggs, separated
3/4 cup lemon juice
2 2/3 cup flour, sifted
1 1/4 tsp baking powder
1 tsp baking soda
1/3 cup poppy seed
1 tbsp lemon peel, grated
GLAZE
1/2 cup powdered sugar, sifted
1 tbsp lemon juice
A Recipe for
Lemon Poppy Seed Cake Drnd29a
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This is a recipe for Lemon Poppy Seed Cake Drnd29a from the recipe cookbook of Recipes-to-go (Dessert)
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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
Serves: 12
Lemon Poppy Seed Cake Drnd29a Recipe brought to you by Recipes To-Go