Lemon Glazed Angel Food Cake

Cook Time

50 Mins



Prep Time

30 Mins




1/2 Teaspoon Almond Extract

3/4 Cup (for lemon glaze) Confectioners Sugar

1 1/2 Teaspoon Cream of Tartar

1 -2 Tablespoon (for lemon glaze) Lemon, Juice

1 (for lemon sugar) Lemon, Zest

1/4 Teaspoon Salt

1 Tablespoon (for lemon sugar) Sugar

1 1/2 Teaspoon Vanilla

Cooking Instructions

    FIRST! Before starting the cake, zest 1 lemon and put the zest aside. Take the Lemon and squeeze lemon into bowl to get fresh squeezed lemon juice.

    Angel Food Tube Pan
  1. Sift together Cake Flour, and ¾ cup of sugar. Set aside.
  2. Beat together Egg Whites, Salt, Lemon Juice, and Cream of Tartar until very foamy. Sprinkle in additional ¾ cup of sugar, 2 Tbsp at a time over egg whites. Beat well after each addition Continue beating until stiff straight peaks form when beater is raised. Add Vanilla and Almond extract.

  3. Sift in dry ingredients little at a time (2 Tbsp at a time) folding carefully but thoroughly. Pour into UNGREASED 10 inch tube pan.

  4. Bake at 350°F for about 40 to 50 minutes until golden brown and cracks feel dry not sticky. Cool Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan.

  5. While cake is baking. Take 1 Tbsp and stir in with lemon zest. Let set to infuse. Then make lemon glaze take confectioner’s sugar in cup and add 1 Tbsp at a time. Stir until nice and smooth. Add more lemon juice to taste. ( I used 2 Tbsp of lemon juice)

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