How to make it

  • Move rack to lowest position . Preheat oven to 325 degrees
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • Beat in 3/4 cup cold water, the oil, vanilla, lemon zest and egg yokes with electric mixer on lower speed until smooth.
  • Wash beaters and dry.
  • Whip egg whites and cream of tarter in a large bowl until it forms stiff peaks.
  • Gradually pour the flour mixture over the egg whites, folding in with rubber spatulas just until blended.
  • Pour into an ungreased 10 x 4 angel food cake pan.
  • Bake about 1 hour and 15 minutes until top springs back.
  • Immediately turn pan upside down onto heat proof funnel or bottle; let it hang about 2 hours until cake is completely cooled.
  • Loosen sides of cake with knife; remove from pan
  • To prepare Glaze:
  • Melt butter in small saucepan over low heat then remove from heat.
  • Stir in confectioners sugar lemon zest until smooth.
  • Stir in lemon juice, 1 Tbsp at a time until glaze is smooth and sonsistency of thick syrup.
  • Spread glaze over top of cake and allowing some to drizzle down sides.

Reviews & Comments 4

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  • kendi25 11 years ago
    Hi, is this cake like dense or very very soft. By dense I mean is it able to be stacked? Like a wedding cake?
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    " It was excellent "
    divaliscious ate it and said...
    perfect for parties too! great recipe posting...saving and rating it! and adding it to a few good groups it should belong to!
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    " It was excellent "
    mumtazcatering ate it and said...
    thanks for post love lemons for it's tanginess and tartiness !!!!!!!!!
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  • lunasea 12 years ago
    I was sitting here eating Lemon Chiffon yogurt and saw your cake recipe...ta da!...and even though this yogurt is pretty good, I know your cake is 100x better. I'm saving this and I'll let you know when I make it. Thanks for sharing! =)
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