Lemon Angel Food Cake With Citrus Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A very light and pretty cake for summer. Who doesn't like angel food cake......and lets not forget it's low (as cakes go) in calories and fat. This is a Paula Deen recipe. Ingredients:
1 cup cake flour |
1 1/2 cups sugar (divided) |
12 large egg whites (room temp) |
1 tea. cream of tartar |
1/4 tea. salt |
2 tbs. juice from lemon |
1/2 tea. vanilla extract |
2 tbs. grated lemon zest |
glaze |
2 cups confectioners sugar |
5 tbs. squeezed lemon juice |
few drops lemon food coloring |
Directions:
1. Preheat oven to 325*
2. Mix and wisk sugar and flour, set aside
3. in electric mixer beat the egg whites on low until light and foamy
4. Add in the cream of tartar and the salt, increasing the speed to high.
5. Continue beating and add remaining 1 cup sugar a little at a time until the egg whites form shiny soft peaks.
6. Beat in vanilla, lemon juice just till mixed.
7. Fold in the flour and sugar mixture, 1/2 half cup at a time
8. Pour into ungreased tube pan
9. Drop the pan lightly on counter to release any air bubbles and smooth the top
10. Place on lower rack and bake for approx. 50-60 minutes or till the cake is golden brown and springs back when pressed with finger.
11. Let cool completely before glazing. Invert on rack or ivert over neck of bottle. Use knife along the edges to release cake
12. Glaze: Combine the confectioners sugar and lemon juice. Add drops of yellow food coloring until desired color is reached.
13. Put the cake bottom side up on a cake stand and drizzle the lemon glaze over top
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