Lemon-Glazed Angel Food Cake

By carvalhohm

Ingredients

• 2 cups sugar, divided
• 1 cup all-purpose flour
• 12 egg whites
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon peel

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 375 degree. In medium bowl, combine 3/4 cup sugar and the flour; mix well and set aside.

In large bowl, beat egg whites, cream of tartar, vanilla, and salt until soft peaks form. Slowly add 3/4 cup sugar and beat until stiff peaks form.

Fold flour mixture gently into egg white mixture until thoroughly combined then pour into ungreased tube pan.

Bake 35 to 40 minutes, or until top is golden and dry. With cake still in pan, invert pan on wire rack and allow to cool completely. Remove cooled cake from pan and place on serving plate.

In small saucepan, bring lemon juice, lemon peel, and remaining 1/2 cup sugar to boil over medium heat. Boil 2 to 3 minutes, or until sugar is dissolved and glaze is smooth, stirring occasionally. Remove from heat and drizzle over cake just before serving.

Tip:
Sprinkle top of cake with a dozen finely crushed lemon drops for an extra zesty taste.