Lemon Angel Food Cake

• FOR THE CAKE:
• 1-1/2 cup Egg Whites (for 1 1/2 Cups You'll Need Roughly 10-12 Eggs)
• 1-1/2 teaspoon Pure Lemon Extract
• 1-1/2 teaspoon Cream Of Tartar
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Salt
• 1/2 teaspoons Fresh Lemon Zest
• 1-1/2 cup Sugar
• 1 cup Cake Flour
• FOR THE OPTIONAL LEMON GLAZE:
• 1/2 cups Confectioners Sugar
• 2 Tablespoons Fresh Lemon Juice (use Lemon That Was Used For Zest. Be Sure To Zest First Before Juicing)
• 1/2 teaspoons Lemon Zest

1. For the cake:
2. Preheat oven to 350 F.
3. Into a large bowl add egg whites, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Using a stand mixer or electric mixer with a whisk attachment, stir on medium high speed until stiff peaks form, about 4-5 minutes.
4. Reduce speed and gradually add in sugar until just combined. Gradually sprinkle in cake flour and fold it into the batter by hand. Don't over mix.
5. Pour batter into 9- or 10-inch tube pan and bake for 35-40 minutes or until top is golden brown and springs back when touched.
6. Then remove it from the oven and allow it to cool completely before glazing.
7. For the lemon glaze:
8. Put confectioners' sugar into a small bowl. Add a little lemon juice and stir until glazing consistency is reached. Stir in lemon zest and drizzle over cooled angel food cake.

cake, egg whites, lemon, cream of tartar, vanilla, salt, fresh lemon, sugar, flour, confectioners sugar, lemon juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/lemon-angel-food-cake-2/ (may not work)