Lemon Angel Food Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon angel food cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lemon Angel Food Cake is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Lemon Angel Food Cake is something which I’ve loved my whole life.

Browse Our Official Site For Tasty Lemon Cake Recipes! Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer. Lemon Angel Cake In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds. Lemon Angel Cake Recipe photo by Taste of Home Remember Mom's heavenly angel food cake?

To get started with this recipe, we must prepare a few ingredients. You can have lemon angel food cake using 7 ingredients and 8 steps. Here is how you cook it.

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The ingredients needed to make Lemon Angel Food Cake:
  1. Take 1 1⁄2 cups egg whites about 10 to 12 eggs
  2. Make ready 1 1⁄2 teaspoons cream of tartar
  3. Get 1⁄2 teaspoon vanilla
  4. Make ready 1⁄2 teaspoon salt
  5. Get 1⁄2 teaspoon lemon zest
  6. Get 1 1⁄2 cups sugar
  7. Get 1 cup cake flour

Prepare cake batter according to package directions, adding lemon zest and extract. 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. In a large bowl, combine cake mix and pie filling until smooth.

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Instructions to make Lemon Angel Food Cake:
  1. Preheat 350
  2. Food process sugar until super fine. Sift half of the sugar with salt and cake flour. Set remaining sugar aside to be added to whites.
  3. Combine egg whites (room temp), vanilla, cream of tartar, lemon zest. Stir on med high speed until stiff peaks form, about 4 minutes
  4. Reduce speed and add remaining sugar until just combined.
  5. Gradually sprinkle in cake flour and hand fold into the mixture a little at a time. Don't over mix.
  6. SPOON batter into a 9 or 10 inch ungreased tube pan and bee for 35 minutes until top is golden brown and springs back when touched.
  7. Cool Completely.
  8. Lemon Glaze – combine 1 cup confectioners sugar and 3-4 tablespoons of lemon juice and 1⁄2 teaspoon of lemon zest.

For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. In a large bowl, combine cake mix and pie filling until smooth. Top with cake crumble, powdered sugar, or just simple lemon slices! Allow the cake to cool upside down completely. After the cake is cooled, use a spatula or butter knife and run across the edges to loosen the cake from the pan.

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