Lemon Glazed Lemon Angel Food Cake

GLAZED LEMON ANGEL FOOD CAKE WITH CANDIED LEMON

Steps:

• Using a Y-shaped peeler, peel lemons, taking care to avoid pith. Cut peel into thin strips (reserve lemons for another use).
• In a medium saucepan, bring 2½ cups sugar and 1½ cups water to a boil over medium-high heat, stirring until sugar dissolves. Stir in lemon peel, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes.
• Strain lemon peel, reserving liquid. In same saucepan, bring remaining 1½ cups water and reserved liquid to a boil over medium-high heat. Stir in peel, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes. Strain peel, discarding liquid.
• On a large piece of parchment paper, arrange peel in a single layer, and let stand for 2 hours. In a medium bowl, toss together peel with remaining ½ cup sugar. Twist peel around the handle of a wooden spoon to curl, if desired. Place peel on another piece of parchment, and let stand until dry, at least 2 hours. Store in an airtight container for up to 1 week.

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 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.

MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE

Steps:

• 1. Preheat the oven to 375°F. Place an oven rack in the center of the oven. Have ready an ungreased 10-inch tube pan.2. Sift the flour and the confectioners' sugar together into a medium bowl.3. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks. Add the vanilla and lemon oil and beat until well combined.4. Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to overmix.5. Transfer the batter to the pan. Run a table knife through the batter to remove any large air pockets, and smooth the top with a rubber spatula. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan. Turn the pan upside down, and balance it on its elongated neck or pan legs (it if has them), or hang the tube upside down from the neck of a tall bottle. Let cool to room temperature.6. Turn the pan right side up. Run a knife around the outside edge of the cake and between the cake and the tube. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake, and lift off the pan. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.7. TO MAKE THE GLAZE: Stir the ingredients together in a small bowl. Let stand for 10 minutes before using. Pour it over the cake and let stand for at least 10 minutes, or until the glaze is set.8. Use a sharp serrated knife to cut the cake into wedges. TO MAKE AHEAD: Let cool completely, wrap tightly, and store at room temperature for up to 3 days, or freeze in a self-sealing freezer bag for up to 2 weeks.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD

Steps:

• Make the cake: Heat the oven to 350 degrees and place a rack in the center.
• Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
• In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
• Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
• Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
• Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
• In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
• Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
• Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
• To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

QUICKER LEMON ANGEL FOOD SUPREME

Steps:

• Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

LEMON ANGEL CAKE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.