Lemon-Poppy Seed Chiffon Cake

Name: Lemon-Poppy Seed Chiffon Cake
Ingredients: CAKE; 2/3 cup boiling water; 1 (1-oz.) container poppy seeds (scant 1/4 cup); 6 egg yolks, room temperature; 1/2 cup canola oil; 1/4 cup lemon juice; 2 tablespoons grated lemon peel; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 cups sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 8 egg whites, room temperature; 1 teaspoon cream of tartar; GLAZE; 1 tablespoon packed grated lemon peel; 1 1/2 cups powdered sugar, divided; 2 tablespoons lemon juice; 1/2 to 1 tablespoon whipping cream or milk

Lemon-Poppy Seed Chiffon Cake was pinched from <a href="http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/5602/Lemon-Poppy-Seed-Chiffon-Cake" target="_blank">www.cookingclub.com.</a>

INGREDIENTS

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CAKE

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2/3 cup boiling water

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1 (1-oz.) container poppy seeds (scant 1/4 cup)

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6 egg yolks, room temperature

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1/2 cup canola oil

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1/4 cup lemon juice

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2 tablespoons grated lemon peel

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1 teaspoon vanilla extract

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2 cups all-purpose flour

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1 1/2 cups sugar

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2 teaspoons baking powder

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3/4 teaspoon salt

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1/4 teaspoon baking soda

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8 egg whites, room temperature

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1 teaspoon cream of tartar

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GLAZE

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1 tablespoon packed grated lemon peel

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1 1/2 cups powdered sugar, divided

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2 tablespoons lemon juice

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1/2 to 1 tablespoon whipping cream or milk

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