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Poppy Seed Chiffon Cake

"This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake."
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1 h 20 m servings
Original recipe yields 12 servings

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  1. In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
  2. For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.


Read all reviews 4
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I have made alot of cakes from scratch. I have been searching for the perfect poppyseed one. This is definetly not it. It was dry, unsweet and way to much poppyseed filling.

This was my first Chiffon cake...and it turned out fantastic! However my only complaint was trying to find Poppy Seed Filling - which I couldn't find anywhere...let alone anyone knew what it wa...

This cake was absolutely delicious! My 8 year old enjoyed creating the merangue to fold in; my whole family loved the light texture. Very will be a family dessert favorite!

I haven't tried the cake yet but the frosting definitely does NOT work for this cake. Even after the cake totally cooled, the frosting was so thick it kept crumbling the cake into it and especi...