Recipe
Lemon Poppy Seed Chiffon Cake
Round of applause and round of cake
Celebrate your Bone Matters®-versary with this delicious Lemon Poppy Seed Chiffon Cake recipe. Enjoy it with some ice cream or a glass of milk to increase the calcium you're taking in and help get closer to the recommended daily intake of 1,000 mg for men 50-70 years old, or 1,200 mg for women over 50 years old and men over 70 years old.*
*This includes the total amount of calcium you get from food and supplements.Lemon Poppy Seed Chiffon Cake
Ingredients | Serves 12
Cake
cup reduced-fat milk
large eggs, separated
tablespoons lemon zest
tablespoon vanilla extract
tablespoons poppy seeds
tablespoon baking powder
cup sifted white whole-wheat flour
cup sifted cake flour
cup granulated sugar, divided
cup canola oil
teaspoon kosher salt
tablespoon baking powder
cup sifted white whole-wheat flour
cup sifted cake flour
cup granulated sugar, divided
cup canola oil
teaspoon kosher salt
Glaze
teaspoon lemon zest, plus more for garnish
teaspoons lemon juice
cup packed confectioners' sugar
Preparation
STEP 1
To prepare cake: Preheat oven to 350°F.
STEP 2
Whisk whole-wheat flour, cake flour, 1/3 cup sugar, poppy seeds, baking powder, and salt in a large bowl. Whisk milk, oil, egg yolks, 2 tablespoons lemon zest, and vanilla in a medium bowl.
STEP 3
Beat egg whites with an electric mixer, preferably in a stand mixer with the whisk attachment, until frothy and the whisk leaves a trail in them, 1 to 3 minutes. Slowly add the remaining 1/3 cup sugar and continue to beat until the whites are a bit glossy and hold a soft peak when you raise the whisk, 2 to 3 minutes more.
STEP 5
Bake the cake until it is pale golden brown and springs back when you poke it in the middle, 40 to 50 minutes. Cool upside down in the pan on a wire rack, about 2 hours. When cool, run a knife around the sides and bottom of the pan to remove the cake.
STEP 2
Whisk whole-wheat flour, cake flour, 1/3 cup sugar, poppy seeds, baking powder, and salt in a large bowl. Whisk milk, oil, egg yolks, 2 tablespoons lemon zest, and vanilla in a medium bowl.
STEP 3
Beat egg whites with an electric mixer, preferably in a stand mixer with the whisk attachment, until frothy and the whisk leaves a trail in them, 1 to 3 minutes. Slowly add the remaining 1/3 cup sugar and continue to beat until the whites are a bit glossy and hold a soft peak when you raise the whisk, 2 to 3 minutes more.
STEP 4
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir with a rubber spatula to combine. Fold in a few large spoonfuls of the egg whites. Add the rest of the whites and fold gently until well combined. Scrape the batter into an ungreased 9-inch tube pan with a removable bottom.
STEP 5
Bake the cake until it is pale golden brown and springs back when you poke it in the middle, 40 to 50 minutes. Cool upside down in the pan on a wire rack, about 2 hours. When cool, run a knife around the sides and bottom of the pan to remove the cake.
STEP 6
To prepare glaze: Just before serving, whisk confectioners’ sugar, lemon zest, and lemon juice in a small bowl. Drizzle the cake with the glaze; garnish with more lemon zest, if desired.
Nutrition Per Serving
| Calories | 285 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 110 mg |
| Calories | 285 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 110 mg |
| Carbohydrates | 35 g |
| Fiber | 1 g |
| Total Sugars | 22 g |
| Added Sugars | 20 g |
| Protein | 6 g |
| Sodium | 221 mg |
| Potassium | 109 mg |
| Folate | 41 mcg |
| Carbohydrates | 35 g |
| Fiber | 1 g |
| Total Sugars | 22 g |
| Added Sugars | 20 g |
| Protein | 6 g |
| Sodium | 221 mg |
| Potassium | 109 mg |
| Folate | 41 mcg |
