Lemon Angel Food Cake

Sift flour with powdered sugar 3 times. Set aside.

Beat egg whites with cream of tartar, salt, vanilla, lemon extract and lemon zest till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, 2 tablespoons at a time, continue to beat until the meringue holds stiff peaks.

Sift about a ¼ of flour mixture over the whites, fold in lightly with a down-up-and-over motion, turning the bowl with each fold. Fold in the remaining flour in 3 more additions.

Bake in an ungreased 10 inch tube pan at 375˚F about 30 minutes or till done. Invert pan and cool cake thoroughly before removing.

Note: Exclude lemon extract and lemon zest for regular angel food flavor.