Ingredients
- 5 eggs (separated)
- 350 gr granulated sugar divided
- 325 gr flour sifted
- 230 gr kraft touch of butter spread
- 180 ml lemon juice
- 230 ml cream cheese softened
- 100 gr powdered sugar sifted
- 45 gr poppy seed
- 16 ml lemon juice
- 6 gr baking powder
- 6 gr lemon peel (grated)
- 5 gr baking soda
CAKE: Heat oven to 350 degrees. Beat spread, 1.5 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 quarter cup sugar, beating until soft peaks form. Fold egg whites into batter. Pour into greased and floured 25 cm 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
