Meyer Lemon Angel Food Cake

I was kinda surprised how flavorful this angel food cake was.  It’s been so long since I’ve had angel food cake, I had forgotten how it tasted.  And I remember angel food cake not tasting that great in the past.  I suppose maybe I’d eaten a plain-jane regular angel food cake – not one made with fancy, exotic Meyer lemons.

Except they’re not that exotic anymore.  You can find Meyer lemons in just about any grocery store, and they’re really not that expensive. I’m pretty sure most of you know what a Meyer lemon is, but if you don’t, I will explain.  A Meyer lemon is a cross between a lemon and an orange.  It’s more lemon than orange. It’s a little sweeter and more flavorful than a regular lemon.  They have a nice, lovely floral smell to them.  You could display them in your fruit bowl and your kitchen would smell lovely.  Better smelling than those old, black bananas that have been rotting away. 

You’re kidding yourself if you think you’re going to bake banana bread with them.  Just throw them away.   You’re attracting gnats. 

This cake is a little, errr, rustic looking.  I can do better.  I can make this look better.  I’m going to improve on this recipe.  The recipe is good, my presentation skills were not.  Late-night baking makes me rush things. 

This cake tastes like fluffy, marshmallowy, lemon-vanilla heaven.  It’s really nice.  You should make it while Meyer lemons are in season. 

Side note, whenever I think of angel food cake, I think of that Angel Food Cake Strawberry Shortcake character.  Please tell me someone else played with those dolls when they were little.  Blueberry Muffin was my favorite. 

Meyer Lemon Angel Food Cake

1 cup cake flour
3/4 cup confectioners' sugar
1/4 teaspoon salt
10 egg whites, room temperature
1 1/4 teaspoons cream of tartar
3/4 cup granulated sugar
2 teaspoons finely grated Meyer Lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

Meyer Lemon Glaze
5 tablespoons confectioners sugar
1 1/2 tablespoons Meyer Lemon juice
1/2 tablespoon butter, room temperature

Heat oven to 350 degrees F.

In a medium bowl, sift together cake flour, confectioners sugar and salt.
In a stand mixer using the whip attachment on medium speed, beat egg whites until fluffy and soft peaks form.  Beat in cream of tartar until combined.  Increase mixer speed to high, and gradually beat in granulated sugar until stiff peaks form.  Beat in lemon zest, vanilla extract and lemon extract until combined.

Fold dry ingredients into egg whites until combined.  Place batter in an ungreased angel food cake pan, and smooth the surface.  Bake 40 minutes or until well risen and golden brown.  Remove cake from pan and cool completely on a cake platter.

To make the glaze, stir together confectioners' sugar, lemon juice and butter until well combined and smooth; drizzle on top of cake.