Lemon Angel Food Cake
Recipe by: Mother Thyme
Makes 1 9-10" round angel food cake
1 1/2 cups egg whites (about 10-12 eggs)
1 1/2 teaspoons pure lemon extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon fresh lemon zest
1 1/2 cups sugar
1 cup cake flour
For Lemon Glaze (optional)
1/2 cup confectioners sugar
1-2 tablespoons fresh lemon juice (use lemon that was used for zest. Be sure to zest first before juicing)
1/2 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. 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 by hand fold into mixture a little at a time. Don't over mix.
Pour batter into 9 or 10 inch tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.
For Lemon Glaze
In a small bowl combine confectioners sugar. Add a little lemon juice and stir until consistency is desired. Stir in lemon zest and drizzle over cooled angel food cake.
Note- For best results use fresh egg whites.