Glazed Lemon Angel Food Cake with Candied Lemon
Serves: Makes 1 (10-inch) cake
 
Ingredients
  • 1 cup cake flour*
  • ½ teaspoon salt
  • 12 large egg whites, room temperature
  • 1½ teaspoons cream of tartar
  • 1½ cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup confectioners’ sugar
  • ¼ cup fresh lemon juice
  • Candied Lemon Peel (recipe follows)
  • 1. Position rack in lower third of oven. Preheat oven to 375°.
  • 2. In a small bowl, sift together cake flour and salt twice.
  • 3. In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add granulated sugar, beating until stiff peaks form. Beat in zest and extracts. Gently fold flour mixture into egg white mixture until combined. Spoon batter into an ungreased 10-­inch tube pan. Tap pan lightly on counter to release air bubbles.
  • 4. Bake until lightly browned and top appears dry, 30 to 35 minutes. Remove from oven, and immediately invert pan onto wire rack. Let cool completely.
  • 5. Gently run a knife around sides and center of pan to loosen cake, and invert cake onto a serving plate. In another small bowl, whisk together confectioners’ sugar and lemon juice until smooth; spoon onto cake, and top with Candied Lemon Peel. Serve immediately.
Instructions
Notes
*We used Swans Down Cake Flour.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/glazed-lemon-angel-food-cake-with-candied-lemon-recipe/