Lemon Angel Food Cake W/Lemon Glaze Icing

Ingredients

• 1 12 cups sifted cake flour
• 2 cups sugar
• 14 egg whites
• at room temperature
• 1 pinch salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 tablespoons lemon juice
• 1 34 cups confectioners sugar", "4 -5 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 300F Sift flour into a dry mixing bowl.
2. Sift sugar into a separate bowl and set both aside.
3. Using a copper or stainless steel bowl, beat egg whites first until foamy.
4. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks.
5. Gently fold in sugar with rubber spatula.
6. Next, fold flour in to egg white and sugar mixture in 2 batches.
7. Now, gently fold in vanilla, almond and lemon juice.
8. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
9. 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.
10. Cool cake upside down in pan.
11. When cool, remove cake from pan and frost with Lemon Glaze Icing
12. To make glaze: Sift sugar into a small bowl.
13. Add lemon juice and beat until smooth.
14. Drip, drizzle or pour icing on top of cake after it has cooled.