Lemon Poppy Seed Angel Cake

This recipe comes from the Diabetic Living magazine that I subscribe to. It is loaded with wonderful lemon flavor, light and fluffy.

12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon yellow food coloring
1 cup cake flour
1/2 cup sugar

Lemon Glaze recipe:

In a small bowl combine 1 cup powdered sugar, 2 teaspoons finely shredded lemon peel and 2 tablespoons lemon juice. Whisk until smooth.

Preheat oven to 350 degrees. In a large bowl combine egg whites and cream of tartar.  Beat with an electric mixer on medium high speed 1 to 2 minutes or until frothy.  Reduce speed to medium; gradually add 1/2 cup of sugar.  Increase speed to medium high; beat egg whites until soft peaks form (tip curl).  Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring.  Beat 2 minutes more.

In a separate bowl sift together cake flour and 1/2 cup sugar.  Using a rubber spatula, gently fold one fourth of the flour mixture into the egg whites.  Repeat, three times, folding in remaining flour mixture one-fourth at a time.

Pour cake batter into a ungreesed 10-inch tube pan.  Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched.  Immediately invert cake in pan cool completely.  Loosen sides of cake from pan; remove cake from pan.  Just before serving; pour lemon glaze over cake. If desired, serve with dollops of thawed shipped dessert topping and additionally finely shredded lemon peel.