Lemon Angel Food Cake Recipe

Instructions

1. Step 1

   Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.

2. Step 2

   In a large bowl, sift together the cake flour and confectioners' sugar. Set aside.

3. Step 3

   To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Whisk on medium-high speed until soft peaks form , about 2 minutes.

4. Step 4

   With the mixer running, very slowly add the granulated sugar. Continue whisking until glossy, stiff peaks form. Whisk in the lemon zest and lemon extract.

5. Step 5

   Sift the flour mixture into the stand mixer in 3 additions, folding in each addition with a rubber spatula until just combined. Don't overmix or you'll deflate the meringue.

6. Step 6

   Pour the batter into an ungreased 10-inch tube pan. Spread the batter evenly in the pan with a silicone spatula.

7. Step 7

   Bake, rotating the pan half way through cooking time, until a cake tester comes out clean, 40 to 45 minutes total.

8. Step 8

   Remove from the oven, turn the pan upside down over a wire rack and let the cake cool completely in the pan, about 3 hours. Make the Glaze and Finish Cake

9. Step 9

   Gather the glaze ingredients.

10. Step 10

    In a medium bowl, add the melted butter and lemon juice.

11. Step 11

    With a handheld mixer on medium speed, slowly add the confectioners' sugar in two batches, beating well after each addition until smooth.

12. Step 12

    Add the heavy cream and continue to beat until smooth. If the glaze is too thick, and more heavy cream 1 teaspoon at a time until you reach desired consistency. The glaze should be pourable.

13. Step 13

    When the cake is cool, release the cake from the pan by running a knife around the edges. Flip the pan over and gently tap onto a plate or cake stand.

14. Step 14

    Top with the glaze and serve garnished with berries, if desired.