Whisked Lemon Poppy Seed Soufflé Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, airy soufflé-style cake bursting with fresh lemon and crunchy poppy seeds, perfect for impressing guests at a dinner party. This French-inspired recipe, ready in about 50 minutes, layers large eggs, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. Step 2: In a bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and thick, about 3 minutes. Stir in 1/2 cup all-purpose flour, 2 tsp lemon zest, 1/4 cup lemon juice, and 2 tbsp poppy seeds until smooth.
  3. Step 3: In a separate clean bowl, beat 5 large egg whites with 1/4 tsp cream of tartar on medium speed until foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form.
  4. Step 4: Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites carefully to preserve airiness.
  5. Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until the cake is golden and a toothpick inserted comes out clean.
  6. Step 6: Cool in the pan for 10 minutes, then invert onto a wire rack. Dust the top with powdered sugar before serving.

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