Food & Cooking Recipes Dessert & Treats Recipes Seven-Minute Frosting for Lemon Poppy-Seed Lady Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch 4-layer cake Use this frosting to make our Lemon Poppy-Seed Lady Cake. Ingredients 1 ¾ cups sugar 2 tablespoons light corn syrup 6 large egg whites Directions In a small saucepan, combine 1 1/2 cups sugar with the corn syrup and 1/4 cup water. Place over medium heat, stirring occasionally until sugar has dissolved. Raise heat, and bring to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue boiling 5 to 7 minutes, or until a candy thermometer registers 230 degrees. Meanwhile, in a mixing bowl, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually beat in remaining 1/4 cup sugar. Reduce speed to medium-low. When syrup reaches 230 degrees, carefully pour it in a stream down side of bowl. Beat until frosting is cool, thick, and glossy, 5 to 10 minutes. Use immediately. Rate it Print