Recipe Details

Lemon Poppy Seed Angel Food Cake

Number of Servings: 12

Serving Size: 1 slice

If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for an easy, elegant finish to any meal.

Name: Amount:
cake flour 1 cup
granular no-calorie sweetener 0.75 cup
cornstarch 0.25 cup
tsps fresh grated lemon zest 2
poppy seeds 1 Tbsp
egg whites 12 large
cream of tartar 0.50 tsp
lemon extract 1 tsp
granulated sugar 0.75 cup

Preheat the oven to 350°F.


Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the lemon zest and poppy seeds and set aside.


Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 Tbsp at a time, beating at high speed until stiff peaks form.


Spoon the flour mixture over the egg white mixture in 4 additions, gently folding in after each addition. Pour the batter into an ungreased 10-in tube pan.


Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter.


The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Nutritional Information (per serving)
Calories 127
Calories from Fat 0
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 55mg
Potassium n/a
Carbohydrates 26g
Dietary Fiber 0g
Sugars 14g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Carbohydrate