Posted by Karyn Granrudhttps://pintsizedbaker.com/lemon-angel-food-cake/
Lemon Angel Food Cake
With the addition of the sweet Meyer Lemon, this Angel Food Cake is sure to surprise and delight your guests.
Cook Time50 mins
1 cup cake flour
1 1/2 cup sugar, divided
1/2 teaspoon salt
1 1/2 cup egg whites (10 - 12 eggs)
1 tablespoon water
1 1/4 tablespoon Meyer Lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla
Sift the cake flour, ¾ cup sugar and salt together thoroughly and set aside.
Using a stand mixer, place eggs, water, lemon juice, cream of tartar and vanilla into the mixing bowl with a whisk attachment and beat on medium low until bubbly then increase the speed to medium. As the eggs get foamy gradually add in ¾ cup sugar. Just add a tablespoon at a time and go slowly. Continue to whip until soft peaks form.
Remove the bowl from the mixer and sift a fine layer (about a ¼ cup) of flour over the egg whites. With a large spatula, fold in the flour and sift in another ¼ cup of flour. Take your time folding. It's important to maintain as much of the air in the egg whites as possible.
Pour the batter into a 9 inch tube pan. Give the pan a few taps to get the top level. Bake at 350℉ for 35 to 40 minutes or until a toothpick comes out clean.
Cool upside down for 90 minutes on the neck of a bottle or propped up on a few cups.
To remove from the pan, slide a knife around the edges and center.
Serve all by its self, or make a little lemon glaze with 1 cup powdered sugar, two tablespoons of milk and a squirt of lemon juice. Stir it until it's thin and pourable adding more milk if necessary. Drizzle over the cake and serve.