Lemon Angel Food Cake is such a BEAUTIFUL looking cake. But it also is a BEAUTIFUL tasting cake. When I was making it I felt like I was creating a cloud. My house smelled like heaven and the lofty meringue batter became  gossamer fluff! This cake was such a joy to make!

It bakes so exquisitely, springy to the touch and golden blond!

But the very best part of this lemony  delight is the taste. Lemon infused sponge, so very light and airy...and the straightforward tang and sweetness of the lemon glaze.

It keeps well, too. It tasted wonderful 5 days after I made it. This is one to try!

StoneGable Lemon Angel Food Cake With Lemon Glaze

Zest of 2 lemons (1 1/2 ~ 2 TBS lemons)
1 TBS plus 1 tsp lemon juice
1 cup cake flour (not self rising)
1/2 cup confectioner's sugar
1 2/3 cup egg whites, about 12-14 large eggs
1 1/2 tsp cream of tartar
1/2 tsp kosher salt
1/2 tsp vanilla extract
1 1/4 cups extra fine granulated sugar

* Angel Food cake is best made on a non humid day.

Heat oven to 350 degrees.

Bring eggs to room temperature. Separate whites from yolks.

Zest 2 lemons and set zest aside.

Ream lemon and set aside 1 TBS plus 1 tsp of lemon juice.

Sift flour and confectioner's sugar onto a piece of parchment paper.

Using a VERY  clean large mixing bowl and whisk attachment, beat eggs with cream of tarter and salt to soft peaks on high speed.

Continue whipping and add lemon juice and vanilla.

Add sugar a couple of TBS at a time on high speed. Whip into very stiff peaks.

Fold flour into egg whites very gently, one third at a time. Add lemon zest along with flour. Fold gently until flour is incorporated.

Drop batter into an UNGREASED  10 inch tube pan.

Bake in the bottom third of the oven for 40 to 50 minutes. Until the cake is slightly golden and the top springs back when gently pressed.

Invert tube pan on a bottle and let cool for about 1 1/2 hours. The cake must cool completely in the inverted pan.

When the cake is completely cooled, turn tube pan right-side up and run a knife around the edges. Turn out on a serving plate.

1 cup confectioner's sugar
2 TBS fresh squeezed lemon juice
1/2 tsp grated lemon peel

Sift confectioner's sugar into a medium bowl. Add lemon juice and grated lemon peel and stir to incorporate into a glaze.

Spoon over cake, letting it run down the sides. When done glazing, lick the spoon. YUM, puckery good!

Let cake sit out about an hour and then cover with plastic wrap.

I hope you try this beautiful lemon angel of a cake!


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