Ingredients
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For the Cake
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1 tablespoon fresh Lemon Juice
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1 teaspoon pure Vanilla Extract
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1 cup Cake Flour
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1½ cups Granulated Sugar
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1½ cups large Egg White
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½ teaspoon Salt
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1¼ teaspoons Tartar Cream
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¼ cup finely grated Lemon Zest
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For the Glaze
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3 cups confectioners’ Sugar
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½ cup fresh Lemon Juice
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4 tablespoons (½ stick) Unsalted Butter
Directions
Steps
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1
Done
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Position a rack in the lower half of the oven, and preheat the oven to 350°F. |
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2
Done
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Prepare the CakeCombine the lemon juice, 1 tablespoon water, and the vanilla in a small bowl. Set it aside. |
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3
Done
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Sift the cake flour with 6 tablespoons of the granulated sugar into a bowl. Resift the mixture two more times. Set it aside. |
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4
Done
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Place the egg whites in a large bowl. Add the lemon juice mixture and the salt and beat with an electric mixer on low speed until foamy. Add the cream of tartar, increase the speed to high, and gradually add the remaining 1 cup plus 2 tablespoons sugar, 1 tablespoon at a time. Continue beating the whites until they are shiny and hold stiff peaks but are not dry, about 10 minutes. |
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5
Done
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Sift one fourth of the flour mixture over the egg whites and fold in until just mixed. Add the remaining flour mixture and the lemon zest and fold in until just mixed and smooth. |
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6
Done
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Scrape the batter into a 10-inch ungreased angel food cake pan with removable bottom. Run a knife through the batter to remove any air bubbles. Smooth the top. |
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7
Done
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Bake until the cake is brown on the top and a wooden toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Do not underbake. The cake should be pulling away from the sides of the pan. Remove the pan from the oven and invert it immediately over the neck of a bottle. Allow it to cool completely in this position. (If the cake is not cooled in this manner, it will flatten.) |
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8
Done
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Once it is thoroughly cool, run a knife around the inner and outer sides of the pan and gently loosen the cake from the pan. Remove the bottom, gently sliding a knife between the cake and the pan if necessary. Place the cake on a wire rack set over a baking sheet. |
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9
Done
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Prepare the GlazeWhisk the confectioners’ sugar and lemon juice together in a bowl. Add the melted butter and whisk until smooth. Immediately spoon this evenly over the cake, allowing the glaze to drip down the sides. When set, transfer the cake to a decorative plate for serving. |
