Lemon Poppy Seed Chiffon Cake
This delightful Lemon Poppy Seed Chiffon Cake is a light and airy dessert that's perfect for any occasion. Inspired by a classic recipe from the 'Company's Coming' Cakes cookbook, it boasts a beautiful balance of flavors with the nutty crunch of poppy seeds and the bright zest of lemon. The chiffon cake is not only gorgeous in presentation but also melts in your mouth, making it an elegant addition to any gathering. Ideal for birthdays, tea parties, or a special weekend treat, this cake can be topped with a variety of frostings like caramel, seafoam, or a simple vanilla glaze.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
milk
3/4 cup (room temperature)
poppy seeds
1/2 cup (soaked for 2 hours in milk)
cake flour
2 cups (sifted)
sugar
1 1/2 cups (granulated)
baking powder
1 tablespoon
salt
1 teaspoon
cooking oil
1/2 cup (neutral flavored)
egg yolks
7 (room temperature)
vanilla extract
2 teaspoons
lemon flavoring
1 teaspoon
egg whites
7 (room temperature)
cream of tartar
1/2 teaspoon
Instructions
1
Preheat your oven to 325°F (163°C).
2
Wash an angel food tube pan with hot soapy water to ensure it is completely grease-free; this helps the cake rise properly.
3
In a small bowl, combine the milk and poppy seeds; let the mixture stand for 2 hours to allow the seeds to soak.
4
In a medium mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Create a well in the center of the dry ingredients.
5
Add the cooking oil, egg yolks, vanilla, and lemon flavoring into the well of dry ingredients without mixing yet. Set this mixture aside.
6
In a large mixing bowl, beat the egg whites and cream of tartar together until stiff peaks form.
7
Using the same beaters, beat the egg yolk mixture until it is smooth and light.
8
Gently fold the beaten egg yolk mixture into the stiff egg whites in quarters, using a rubber spatula. Be careful not to stir; the goal is to maintain the fluffiness.
9
Once no traces of the flour mixture are visible, carefully pour the batter into the ungreased angel food tube pan.
10
Bake in the preheated oven for 55 minutes. After that, increase the oven temperature to 350°F (177°C) and bake for an additional 10-15 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
11
Once baked, immediately invert the pan onto a cooling rack and allow it to cool completely.
12
Once fully cooled, you can frost the cake with your choice of caramel, seafoam, or vanilla glaze, or enjoy it as is for a lighter treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Poppy Seed Chiffon Cake?
It is a light and airy dessert that balances the nutty crunch of poppy seeds with bright lemon zest, inspired by a classic recipe from the 'Company's Coming' Cakes cookbook.
How long should the poppy seeds soak in the milk?
The poppy seeds should soak in the milk for 2 hours before you begin mixing the other ingredients.
What type of pan is best for this chiffon cake?
An angel food tube pan is required for this recipe to ensure the cake rises properly.
Should I grease the angel food tube pan?
No, the pan should be ungreased. It should be washed with hot soapy water to ensure it is completely grease-free so the batter can climb the sides.
What is the initial oven temperature for baking?
The oven should be preheated and the cake initially baked at 325°F (163°C).
Why do I need to sift the cake flour?
Sifting the cake flour with the sugar, baking powder, and salt ensures a light texture and removes any lumps.
How many eggs are required for this recipe?
This recipe requires 7 egg yolks and 7 egg whites, preferably at room temperature.
What is the purpose of cream of tartar in this recipe?
Cream of tartar is used to stabilize the egg whites, helping them reach and maintain stiff peaks.
How should the egg yolk mixture be combined with the egg whites?
The beaten egg yolk mixture should be gently folded into the stiff egg whites in quarters using a rubber spatula to maintain fluffiness.
Can I stir the batter once the egg whites are added?
No, you should only gently fold the ingredients. Stirring will deflate the egg whites and result in a dense cake.
How long does the cake bake in total?
The cake bakes for 55 minutes at 325°F, followed by an additional 10-15 minutes at 350°F.
Why does the oven temperature increase during baking?
Increasing the temperature to 350°F for the final 10-15 minutes helps set the structure and ensures the center is fully cooked.
How do I check if the Lemon Poppy Seed Chiffon Cake is done?
Insert a wooden pick into the center of the cake; if it comes out clean, the cake is finished baking.
What should I do immediately after removing the cake from the oven?
You must immediately invert the pan onto a cooling rack and allow the cake to cool completely in that position.
Why must the cake be cooled upside down?
Inverting the pan prevents the delicate chiffon structure from collapsing while it cools.
What kind of oil should I use?
Use 1/2 cup of a neutral-flavored cooking oil, such as vegetable or canola oil.
What frostings are recommended for this cake?
Caramel frosting, seafoam frosting, or a simple vanilla glaze are all excellent choices for this cake.
Can I use lemon juice instead of lemon flavoring?
The recipe specifically calls for lemon flavoring to provide a concentrated citrus taste without altering the liquid balance.
What makes this cake suitable for special occasions?
Its elegant presentation, light texture, and unique flavor profile make it perfect for birthdays, tea parties, or weekend treats.
Is it necessary for the milk to be at room temperature?
Yes, using room temperature milk helps the ingredients emulsify more easily during the mixing process.
What is the texture of a chiffon cake?
It is incredibly light, airy, and moist, with a texture that literally melts in your mouth.
Can I skip the poppy seed soaking step?
It is not recommended to skip this step, as soaking softens the seeds and ensures they are well-distributed and flavorful.
How many ingredients are in this recipe?
There are 12 ingredients in total, including staples like flour, sugar, and eggs, along with poppy seeds and lemon flavoring.
What if I don't have cake flour?
Cake flour is preferred for its lower protein content which creates a tender crumb; using all-purpose flour may result in a tougher cake.
Should the egg yolk mixture be beaten until light?
Yes, beating the yolk mixture until it is smooth and light is crucial before folding it into the whites.
What is 'Company's Coming'?
It is a popular series of cookbooks known for reliable and classic recipes, which inspired this specific chiffon cake.
Can the cake be served without frosting?
Yes, the cake is flavorful and light enough to be enjoyed as is for a simpler treat.
How do I create a 'well' in the dry ingredients?
Simply use a spoon to push the sifted dry ingredients to the sides of the bowl, leaving a hole in the center for the liquids.
Is this cake nutty?
Yes, the poppy seeds provide a pleasant nutty crunch that complements the lemon flavor.
Can I use a different size of tube pan?
A standard 10-inch angel food tube pan is the standard size intended for this volume of batter.