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
