Gluten Free Lemon Poppy Seed Angel Food Cake

• Vegetarian
• Gluten free

• Produce

  • 3 tsp Lemon, zest

• Refrigerated

  • 12 Egg whites

• Condiments

  • 12 tsp Lemon juice

• Baking & Spices

  • 1 tsp Cream of tartar
  • 3/4 cup Gluten free all purpose flour
  • 2 tbsp Poppy seeds
  • 1 cup Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

Found on dishingdelish.com

Description

Ingredients

• 12 egg whites, room temperature
• 3/4 cup gluten free all-purpose flour
• 1 cup sugar
• 2 tbsp. poppy seeds
• 3 tsp. lemon juice
• 1 tsp. lemon zest
• 1 tsp. vanilla extract
• 1 tsp. cream of tartar
• 1 cup powdered sugar
• 3 tbsp. lemon juice
• 2 tsp. lemon zest

Directions

• Preheat oven to 350°F. Lightly grease a 9-inch tube pan and set aside.
• In a large mixing bowl add egg whites and cream of tartar. Using an electric egg beater, beat on medium-high speed until egg whites are frothy.
• While beating, reduce speed to just medium and add 1/2 cup sugar slowly. Continue to beat until eggs form soft peaks.
• Still beating on medium speed, add poppy seeds, vanilla extract, lemon zest, and lemon juice. Beat for an additional minute.
• In a separate bowl, mix together flour and 1/2 cup sugar.
• Add half of flour mixture to a sifter and slowly sift into egg mixture, folding ingredients together slowly with a spoon.
• When one half is done, sift in the remaining flour and sugar, still folding ingredients together slowly.
• Pour batter into tube pan. Use a butter knife to cut into batter all the way around to release any air pockets.
• Bake for 20-25 minutes, or until golden brown and firm.
• Remove from oven and turn over bundt pan immediately to release cake.
• Allow to cool before adding glaze.
• Whisk together sugar, lemon juice, and lemon zest until a thick paste forms. Drizzle on cake once cake is cooled.