Glazed Lemon Angel Food Cake with Candied Lemon

Glazed Lemon Angel Food Cake with Candied Lemon

This Glazed Lemon Angel Food Cake with Candied Lemon is a delicious treat.

Glazed Lemon Angel Food Cake with Candied Lemon
Serves: Makes 1 (10-inch) cake
  • 1 cup cake flour*
  • ½ teaspoon salt
  • 12 large egg whites, room temperature
  • 1½ teaspoons cream of tartar
  • 1½ cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup confectioners’ sugar
  • ¼ cup fresh lemon juice
  • Candied Lemon Peel (recipe follows)
  • 1. Position rack in lower third of oven. Preheat oven to 375°.
  • 2. In a small bowl, sift together cake flour and salt twice.
  • 3. In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add granulated sugar, beating until stiff peaks form. Beat in zest and extracts. Gently fold flour mixture into egg white mixture until combined. Spoon batter into an ungreased 10-­inch tube pan. Tap pan lightly on counter to release air bubbles.
  • 4. Bake until lightly browned and top appears dry, 30 to 35 minutes. Remove from oven, and immediately invert pan onto wire rack. Let cool completely.
  • 5. Gently run a knife around sides and center of pan to loosen cake, and invert cake onto a serving plate. In another small bowl, whisk together confectioners’ sugar and lemon juice until smooth; spoon onto cake, and top with Candied Lemon Peel. Serve immediately.
*We used Swans Down Cake Flour.

Candied Lemon Peel
Serves: Makes about 6 cups
  • 6 lemons
  • 3 cups sugar, divided
  • 3 cups water, divided
  1. Using a Y-shaped peeler, peel lemons, taking care to avoid pith. Cut peel into thin strips (reserve lemons for another use).
  2. 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.
  3. 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.
  4. 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.


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March/April 2018 Issue Preview