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12 servings
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Ingredients
LEMON ANGEL FOOD CAKE
- 1 3/4 cup sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 tsp lemon extract
LEMON GLAZE
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Ingredients
LEMON ANGEL FOOD CAKE
LEMON GLAZE
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Instructions
LEMON POUND CAKE
- DO NOT PREHEAT OVEN AND DO NOT GREASE TUBE PAN.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, warm water, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the fine sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Add the vanilla extract, lemon zest and lemon juice. Fold with a spatula.
- Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Spoon the mixtures into an ungreased tube pan. Smooth the top so it is even.
- Place the tube pan in a cold oven. Turn the oven on to 325 degrees F and bake for 1 hour.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan.
LEMON GLAZE
- In a medium bowl, whisk together the powdered sugar, lemon juice and lemon zest. Add milk if its not runny enough or add powdered sugar if its too runny.
- Pour the glaze all over the cake.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan.
Recipe Notes
Adapted from : Food Network and The Kitchen
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