Lemon Poppy Seed Matzah Cake
This light and airy Lemon Poppy Seed Matzah Cake is a delightful celebration of flavor and texture. Perfectly suited for Passover, this cake combines the zestiness of fresh lemons with the crunch of poppy seeds, all while staying low in fat. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress your family and friends. Made from simple ingredients like matzah meal and potatoes starch, it offers a unique take on traditional sponge cake, proving that Passover recipes can be both fun and delicious!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Egg yolks
5 (Separated from whites)
Sugar
1 1/2 cups (Divided into 1 cup and 1/2 cup)
Lemons
2 (Zest grated and juice extracted)
Poppy seeds
1/2 cup (Raw)
Matzah meal cake flour
1 cup (Sifted)
Potato starch
3 tablespoons (Sifted)
Egg whites
10 (Separated from yolks)
Cream of tartar
1 teaspoon (For stabilizing egg whites)
Salt
1/8 teaspoon (For flavor enhancement)
Confectioners' sugar
3 cups (For glaze)
Fresh lemon juice
7 tablespoons (For glaze)
Finely grated lemon zest
2 teaspoons (For glaze)
Instructions
1
Preheat your oven to 325°F (160°C). Prepare a 10-inch tube pan by leaving it ungreased.
2
In the bowl of an electric mixer fitted with a whisk attachment, combine the egg yolks and 1 cup of the sugar. Begin mixing on low speed and gradually increase to high. Beat until the mixture thickens and becomes pale yellow, approximately 8 minutes.
3
Add the grated lemon zest, fresh lemon juice, and poppy seeds into the egg yolk mixture and beat until well combined.
4
Sift the matzah meal cake flour and potato starch over the yolk mixture, taking care not to mix yet.
5
In a separate clean mixing bowl, place the egg whites. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt, then increase to medium speed and beat for an additional 2 minutes.
6
Raise the speed to high and gradually add the remaining 1/2 cup of sugar, beating for about 4 minutes until the egg whites are glossy and stiff peaks form.
7
Gently fold the sifted matzah meal and potato starch into the egg yolk mixture just to combine.
8
Carefully fold the whipped egg whites into the yolk mixture until just blended, being cautious not to deflate the batter.
9
Pour the batter into the ungreased 10-inch tube pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted comes out clean.
10
Once baked, immediately invert the pan onto the neck of a bottle to cool completely. Once cool, carefully run a knife around the edges to remove the cake from the pan.
11
For the glaze, sift the confectioners’ sugar into a bowl. Combine with 7 tablespoons of fresh lemon juice and 2 teaspoons of finely grated lemon zest. Whisk until the mixture is thick yet pourable, adjusting with more lemon juice or confectioners’ sugar as needed.
12
Spoon the glaze over the cooled cake before serving. Use a serrated knife to slice when ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Poppy Seed Matzah Cake?
It is a light and airy Passover-friendly sponge cake that combines fresh lemon zest and juice with the crunch of poppy seeds.
Is this cake suitable for Passover?
Yes, it is specifically designed for Passover using ingredients like matzah meal cake flour and potato starch instead of regular flour.
What oven temperature is required for this recipe?
Preheat your oven to 325°F (160°C) before baking.
What type of pan should I use for the Matzah Cake?
A 10-inch tube pan is recommended for this recipe.
Should I grease the pan before pouring the batter?
No, the 10-inch tube pan should be left ungreased.
How many egg yolks are needed?
The recipe requires 5 egg yolks separated from the whites.
How many egg whites are needed?
The recipe requires 10 egg whites separated from the yolks.
How long should I beat the egg yolks and sugar?
Beat the yolks and 1 cup of sugar for approximately 8 minutes until the mixture is thick and pale yellow.
When do I add the poppy seeds?
Add the poppy seeds into the egg yolk mixture after it has been beaten with sugar, along with the lemon zest and juice.
What is the role of cream of tartar in this recipe?
Cream of tartar is used to help stabilize the egg whites as they are beaten.
How should I combine the matzah meal and potato starch?
Sift them together over the yolk mixture, but do not mix them in until you are ready to gently fold them.
What is the secret to a light and airy Matzah Cake?
The secret is carefully folding the whipped egg whites into the yolk mixture to avoid deflating the batter.
How long does the cake take to bake?
The cake should bake for 50 to 60 minutes.
How do I check if the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
What should I do immediately after taking the cake out of the oven?
Immediately invert the pan onto the neck of a bottle to let it cool completely.
How do I remove the cake from the tube pan?
Once cool, carefully run a knife around the edges of the pan to loosen and remove the cake.
What ingredients are in the lemon glaze?
The glaze consists of 3 cups of confectioners’ sugar, 7 tablespoons of fresh lemon juice, and 2 teaspoons of finely grated lemon zest.
How do I achieve the right glaze consistency?
Whisk the ingredients together and adjust by adding more lemon juice to thin it or more sugar to thicken it until it is pourable.
When should the glaze be applied?
Spoon the glaze over the cake once it has cooled completely.
How should I slice the cake?
Use a serrated knife to slice the cake when you are ready to serve.
Is this recipe low in fat?
Yes, this recipe is designed to be low in fat.
How much sugar is used in the cake batter itself?
A total of 1 1/2 cups of sugar is used: 1 cup for the yolks and 1/2 cup for the egg whites.
Can I use regular matzah meal?
The recipe specifies matzah meal cake flour, which is more finely ground and better for the texture of sponge cakes.
How much poppy seed is used in this recipe?
The recipe calls for 1/2 cup of raw poppy seeds.
What is the total amount of lemon juice used for the glaze?
The glaze requires 7 tablespoons of fresh lemon juice.
How many lemons should I have on hand?
You will need approximately 2 lemons for the zest and juice in the batter, plus additional for the glaze.
What does the salt do in this recipe?
Salt is used for flavor enhancement while beating the egg whites.
Is there dairy in this recipe?
Based on the ingredients listed, this recipe is dairy-free (Pareve).
How many ingredients are in this recipe in total?
There are 12 ingredients used for both the cake and the glaze.
What are the tags associated with this recipe?
Tags include passover, sponge cake, lemon, poppy seeds, matzah, dessert, light cake, glazed cake, and low fat.