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Poppy Seed Lemon Cake

  • Yield: 8


  • 5 egg whites
  • 2 eggs or 4 ounces egg substitute
  • Three-fourths cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • One-fourth cup fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • One-fourth teaspoon salt


  • Beat the egg whites in a large bowl. Gradually add one-fourth cup sugar until stiff peaks form. Set aside. Beat whole eggs (or egg substitute) with one-half cup sugar, the vanilla, lemon extract and lemon juice. Sift the flour and baking powder into the egg mixture and mix well. Fold 1 cup of beaten egg whites into the flour mixture and mix to lighten. Pour the batter into remaining beaten eggs whites and fold. Spray a 10-inch tube pan with a nonstick spray. Pour the cake batter into pan and bake in a preheated oven at 350 degrees for 35 minutes. Let cool 45 minutes before serving.