Angelic Lemon Cake

This weekend's grill out gave me the opportunity to bake my very first SUCCESSFUL angel food cake. It was tasty and the texture was spot on, but...... the second time around, with the lemon extract rather than the vanilla was even better.. Mmm - I have FINALLY mastered angel food cake. It was just a matter of time.

Lemon Angel Food Cake
2 cups egg whites at room temperature
1 T cream of tartar
1/2 t kosher salt
1 3/4 cups powdered sugar
1 cup cake flour
1 T lemon extract

Preheat the oven to 350F.

Using your glorious KitchenAid, beat the egg whites, cream of tartar, and salt until it begins to stiffen. Add 1 cup of sifted powdered sugar, then beat until stiff peaks form and hold. Sift flour and 3/4 cup powdered sugar together. Fold in the flour and sugar mixture in 2 additions. Then fold in the lemon extract.

Spoon the batter into a tube pan (do not grease or otherwise prepare the pan), then bake at 350F for ~45 minutes or until the top is nicely browned.

Cool completely, then run a knife around the pan to release the cake.

I served mine with strawberry ice cream and sugared strawberries. Enjoy!!