Lemon Angel Food Cake Recipe
A light and airy angel food cake features a delightful lemon essence.
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Instructions
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Preheat the oven to 325 F with a rack in the center.
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Sift cake flour and confectioners' sugar together in a large bowl; set aside.
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In a stand mixer, whisk egg whites, cream of tartar, and salt on medium-high until soft peaks form.
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Gradually add granulated sugar while mixing, then continue whisking until stiff, glossy peaks appear; incorporate lemon zest and extract.
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Gently fold the sifted flour mixture into the meringue in three additions until just combined.
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Pour the batter into an ungreased 10-inch tube pan and spread it evenly.
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Bake for 40 to 45 minutes, rotating halfway, until a cake tester comes out clean.
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Invert the pan onto a wire rack and cool the cake completely for about 3 hours.
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For the glaze, combine melted butter and lemon juice in a bowl.
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Slowly beat in confectioners' sugar in two batches with a handheld mixer until smooth.
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Add heavy cream and continue beating until the glaze is smooth and pourable.
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Once cooled, release the cake from the pan by running a knife around the edges, then invert onto a serving plate.
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Top the cake with the prepared glaze.