Lemon Angel Food Cake

Ingredients

• FOR THE CAKE:
• 1-½ cup Egg Whites (for 1 1/2 Cups You'll Need Roughly 10-12 Eggs)
• 1-½ teaspoon Pure Lemon Extract
• 1-½ teaspoon Cream Of Tartar
• ½ teaspoons Pure Vanilla Extract
• ½ teaspoons Salt
• ½ teaspoons Fresh Lemon Zest
• 1-½ cup Sugar
• 1 cup Cake Flour
• FOR THE OPTIONAL LEMON GLAZE:
• ½ cups Confectioners Sugar
• 2 Tablespoons Fresh Lemon Juice (use Lemon That Was Used For Zest. Be Sure To Zest First Before Juicing)
• ½ teaspoons Lemon Zest

Preparation Instructions

For the cake:

Preheat oven to 350 F.

Into a large bowl add egg whites, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Using a stand mixer or electric mixer with a whisk attachment, stir on medium high speed until stiff peaks form, about 4-5 minutes.

Reduce speed and gradually add in sugar until just combined. Gradually sprinkle in cake flour and fold it into the batter by hand. Don’t over mix.

Pour batter into 9- or 10-inch tube pan and bake for 35-40 minutes or until top is golden brown and springs back when touched.

Then remove it from the oven and allow it to cool completely before glazing.

For the lemon glaze:

Put confectioners’ sugar into a small bowl. Add a little lemon juice and stir until glazing consistency is reached. Stir in lemon zest and drizzle over cooled angel food cake.