Lemon-Lime Angel Food Cake
 
Prep time
Cook time
Total time
 
For Angel Food Cake lovers, this will be a lemon treat. This cake has a subtle hint of lemon flavor provided by lemon oil. Lemon oil gives a pure lemon flavor like freshly squeezed lemon juice and lemon zest. I used Boyajian Lemon Oil which is normally found in specialty food stores and online.

This cake is made even more luscious with a topping of lemon glaze, actually a double layering of glaze. Since the first glazing partially soaks into the cake, I decided to add a second glaze after the first glaze set. But when I realized I was out of fresh lemons to make the second glaze I used fresh limes instead for the second glaze, and the result was absolutely fantastic. The lemon-lime glaze is like a hidden surprise and is now the only way I will make this fabulous cake.

Leftover egg yolks can be used to make a double batch of lemon curd or lemon mousse. This cake is delicious to eat on its own, or serve with a spoonful of lemon mousse and sweetened whipped cream or ice cream.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14 servings
Ingredients
Cake Batter:
  • 1 cup sifted cake flour
  • ¾ cup confectioners’ (powdered) sugar
  • 14 large egg whites
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure lemon oil
Lemon Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
Lime Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 tablespoons freshly squeezed lime juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one un-greased, 10-inch Angel Food cake pan, preferably with a removable bottom.
Cake Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with the ¾ cup of confectioners’ sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, increase speed to medium high. When the whites form soft peaks, slowly add the ¾ cup granulated sugar one tablespoon at a time or in a low steady stream. Continue beating just until stiff peaks are forming. Add the vanilla extract and lemon oil and beat until well combined and the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and confectioners’ sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the un-greased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter bottom side up.
Lemon Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Grate the lemon zest over the top and stir gently to coat the zest so that it doesn’t clump up. Add the lemon juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the cooled cake. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes to partially set the glaze.
Lime Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Add the lime juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the lemon glaze. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes or until the glaze is set.
  3. To serve:[/b] slice with a serrated knife using a sawing motion or use an angel food cake cutter.
  4. Adapted From: Longbotham, Lori, Luscious Lemon Desserts, Chronicle Books, California, 2001
Recipe Notes
Pan: one 10-inch Angel Food Cake Pan Pan Prep: Un-greased Oven Temp: 350° Storage: Cover and Room Temperature or cool place

Help: Cake Hints
Recipe by at https://thebakingpan.com/recipes/cakes/lemon-lime-angel-food-cake/