Lemon poppy seed cake drnd29a

 
                      LEMON POPPY SEED CAKE   DRND29A
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            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
  
 
 
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