Lemon Glazed Lemon Angel Food Cake Recipes

LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

LEMON ANGEL FOOD CAKE RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
• In a large bowl, sift together the cake flour and confectioners' sugar. Set aside.
• To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Whisk on medium-high speed until soft peaks form , about 2 minutes.
• With the mixer running, very slowly add the granulated sugar. Continue whisking until glossy, stiff peaks form. Whisk in the lemon zest and lemon extract.
• Sift the flour mixture into the stand mixer in 3 additions, folding in each addition with a rubber spatula until just combined. Don't overmix or you'll deflate the meringue.
• Pour the batter into an ungreased 10-inch tube pan. Spread the batter evenly in the pan with a silicone spatula.
• Bake, rotating the pan half way through cooking time, until a cake tester comes out clean, 40 to 45 minutes total.
• Remove from the oven, turn the pan upside down over a wire rack and let the cake cool completely in the pan, about 3 hours. Make the Glaze and Finish Cake
• Gather the glaze ingredients.
• In a medium bowl, add the melted butter and lemon juice.
• With a handheld mixer on medium speed, slowly add the confectioners' sugar in two batches, beating well after each addition until smooth.
• Add the heavy cream and continue to beat until smooth. If the glaze is too thick, and more heavy cream 1 teaspoon at a time until you reach desired consistency. The glaze should be pourable.
• When the cake is cool, release the cake from the pan by running a knife around the edges. Flip the pan over and gently tap onto a plate or cake stand.
• Top with the glaze and serve garnished with berries, if desired.

ANGEL FOOD CAKE WITH LEMON GLAZE

Steps:

• 1. Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
• 2. Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
• 3. Place oven rack in lowest position. Preheat oven to 350°F.
• 4. Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
• 5. Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
• 6. Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
• 7. Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
• 8. LEMON GLAZE: Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.

LEMON ANGEL FOOD CAKE W/LEMON GLAZE ICING

Steps:

• Preheat oven to 300°F Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
• Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
• Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.
• When cool, remove cake from pan and frost with Lemon Glaze Icing
• To make glaze: Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.

INCREDIBLY QUICK AND EASY LEMON GLAZE FOR ANGEL FOOD CAKE

Steps:

• Sieve the powdered sugar.It is extremely important to sift your icing sugar well - three times if you have to! There shouldn't be any lumps or granules of powdered sugar, otherwise, it will show in the final texture of your glaze.
• Add the remaining ingredients.Add 3 tablespoons of milk and the lemon juice to the powdered sugar and whisk the ingredients well. You can add more milk to the mixture to help thin the consistency, but 3 tablespoons are a good starting point.Only once you are happy with the consistency should you add the lemon zest. This is also, in our opinion, a crucial addition that will add that extra lemony punch!
• Glaze your cake.You do not need to heat the glaze before pouring it over your angel food cake. You can simply give it a good whisk and pour immediately. This lemon glaze recipe is fantastic because it has a nice thick consistency that will sit beautifully on top of the cake instead of thinning or running down completely.