Chiffon cakes are notable for their light, airy, spongy texture, and this lemony version is no exception. While the cake isn’t difficult to make, it’s important to combine the ingredients as directed to ensure the proper texture and volume.

CAKE
2/3 cup boiling water
1 (1-oz.) container poppy seeds (scant 1/4 cup)
6 egg yolks, room temperature
1/2 cup canola oil
1/4 cup lemon juice
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
8 egg whites, room temperature
1 teaspoon cream of tartar

GLAZE
1 tablespoon packed grated lemon peel
1 1/2 cups powdered sugar, divided
2 tablespoons lemon juice
1/2 to 1 tablespoon whipping cream or milk

1. Heat oven to 325°F. Pour boiling water over poppy seeds in medium bowl; let stand 20 minutes or until lukewarm. Stir in egg yolks, oil, 1/4 cup lemon juice, 2 tablespoons lemon peel and vanilla.

2. Whisk flour, sugar, baking powder, salt and baking soda in large bowl until well-blended. At low speed, beat in poppy seed mixture 30 seconds or until just blended. Increase speed to medium; beat 2 minutes.

3. Beat egg whites in large bowl at low speed 1 minute or until frothy. Add cream of tartar. Increase speed to medium-high; beat 2 minutes or until stiff but not dry peaks form. Fold egg whites into flour mixture in three parts until no traces of whites remain. Pour batter into ungreased 10-inch tube pan.

4. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean and top springs back when gently pressed. Immediately invert pan onto bottle to suspend it above counter; cool 2 hours. Run thin knife around sides and center tube; invert cake onto wire rack. Cool completely.

5. Pound 1 tablespoon lemon peel with 1 tablespoon of the powdered sugar in mortar with pestle or in bowl with spoon to release lemon flavor. Place in small bowl; add remaining powdered sugar. Stir in 2 tablespoons lemon juice and cream until of desired consistency. Drizzle over cake; let stand until glaze is set.