Lemon Angel Cake

Instructions

1. Preheat your oven to 325°F (163°C). Ensure your oven rack is positioned in the middle. Lightly grease a 10-inch tube pan and set it aside.

2. In a medium bowl, sift the cake flour and 3/4 cup of granulated sugar together. Repeat the sifting process a few times to ensure the mixture is light and airy. Set aside.

3. In a large mixing bowl, using a hand or stand mixer, beat the egg whites until foamy. Add in the cream of tartar, salt, and vanilla extract. Continue to beat on medium speed until soft peaks form.

4. Slowly add the remaining 3/4 cup of granulated sugar, a little at a time, while beating on high speed. Continue to beat until stiff peaks form, and the mixture is glossy.

5. Gently fold the sifted flour and sugar mixture into the whipped egg whites, one-third at a time, until fully incorporated. Be careful not to deflate the mixture.

6. Transfer the batter to the prepared tube pan, spreading it evenly. Bake for 45-50 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.

7. Once baked, remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan before unmolding.

8. In a small bowl, whisk together the lemon zest, lemon juice, and powdered sugar until smooth. Adjust the consistency with more powdered sugar if needed.

9. Drizzle the lemon glaze over the cooled angel cake, allowing it to drip down the sides. Add fresh berries on top for a pop of color and extra freshness, if desired.