- 12
Ingredients
- Cake:
- 2 cups flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 7 large egg yolks
- 1 cup (about 8) large egg whites
- 1/2 teaspoon cream of tartar
- Glaze:
- 1/2 cup unsalted butter
- 2 cups confectioners' sugar
- 1/2 teaspoon grated lemon zest
- 2 to 4 tablespoons lemon juice, warmed
- yellow food coloring (optional)
- Lemon jellies slices & mint or lemon zest for garnish (optional)
Preparation
Step 1
Place oven rack to lowest position and preheat to 325 degrees.
In large bowl, combine flour, sugar, baking powder and salt. Beat in 3/4 cup cold water, oil, vanilla, lemon zest and egg yolks with electric mixer on low until smooth.
Wash & dry beaters and whip egg whites and cream of tarter in a large bowl with electric mixer on high speed until it forms stiff peaks. Gradually pour the flour mixture over the egg whites, folding in with rubber spatula just until blended. Pour into ungreased 10 X 4 angel food cake pan (tube pan).
Bake 1 hour 15 minutes, or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof tunnel or bottle. Let it hang about 2 hours or until completely cool. Loosen sides of cake with a knife and remove from pan.
Meanwhile prepare lemon glaze. Melt butter over low heat in small saucepan and remove from heat. Stir in confectioners' sugar and lemon zest until smooth. Stir in lemon juice, 1 tablespoon at a time, until glaze is smooth (the consistency of thick syrup). Tint with food coloring if using. Spread glaze over top of cake and allow to drip down sides. Garnish as desired.
Per slice: 424 calories, 6g protein, 61g carbs, 18g fat, 1g fiber, 138mg chol, 332mg sodium