If you’re a fan of light, airy desserts with a burst of citrus flavor, then our Lemon Angel Cake recipe is sure to win you over. This delightful treat is perfect for any occasion, whether you’re hosting a brunch, celebrating a special milestone, or simply treating yourself to a sweet indulgence. The combination of the fluffy angel food cake and zesty lemon glaze is a match made in dessert heaven. Let’s dive into the details of this refreshing and delightful recipe!
**Lemon Angel Cake**
**Ingredients:**
– 1 cup cake flour
– 1 1/2 cups granulated sugar
– 12 large egg whites, room temperature
– 1 1/2 teaspoons cream of tartar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– Zest of 2 lemons
– Juice of 2 lemons
– 1 cup powdered sugar
– Fresh berries, for garnish (optional)
**Instructions:**
1. **Preheat and Prepare**: 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. **Sift the Flour**: 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. **Whip the Egg Whites**: 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. **Gradually Add Sugar**: 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. **Fold in the Flour Mixture**: 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. **Bake the Cake**: 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. **Cool and Unmold**: 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. **Prepare the Lemon Glaze**: 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. **Glaze the Cake**: 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.
Enjoy a slice of this Lemon Angel Cake with a cup of your favorite tea or a dollop of whipped cream for a truly indulgent experience. The light and citrusy flavors make it a delightful dessert to share with loved ones or savor on your own. This recipe is perfect for those moments when you crave something sweet yet refreshing. Happy baking!
