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Lemon Poppy Seed Chiffon Cake

Joanne Chang
  • 190 minutes
  • Serves 12

INGREDIENTS

2 1/3 tbsp

Lemon, zest

7

Eggs

4 tsp

Lemon juice

1 tbsp

Baking powder

3/4 cup

Cake flour

3/4 cup

Confectioners' sugar, packed

1

Glaze

2/3 cup

Granulated sugar

1/2 tsp

Kosher salt

3 tbsp

Poppy seeds

1 tbsp

Vanilla extract

3/4 cup

Whole-wheat flour, white

1/2 cup

Canola oil

1

Cake

1 cup

Milk, reduced-fat