Lemon Angel Food Cake

Happy almost Easter! Angel food may be my kryptonite! Its just like eating clouds! So light airy and bright lemon zest. Frosted with smooth cream cheese whipped cream it just melts in your mouth with every bite. Perfect for that spring gathering!

Lemon angel food cake

• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (about 10-12 eggs)
• 1 1/2 tsp. cream of tartar
• 1 cup sugar
• 1 tsp. vanilla extract
• 1 lemon zested
• 1/4 tsp. salt

Lemon Cream Cheese Whipped Cream

• 1 8oz block cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy cream
• 2 tsp. vanilla extract
• 1 lemon juiced

Directions

Preheat the oven to 375.

In a large bowl, start by sifting together the powdered sugar and cake flour.

Then in a stand mixer with a whisk attachment, whip the eggs until foamy and add in the cream of tartar. With the mixer running, gradually add in the sugar, lemon zest, vanilla extract and salt. Keep whipping until stiff shiny peaks form about 5-7 minutes. Once you have the stiff peaks gently fold in the flour mixture with a rubber spatula, 1/3 at a time. Make sure it’s all evenly mixed together.

Then pour into an ungreased tube pan, and spread out evenly. Bake for about 35-40 minutes, or until it’s golden. Once it’s done immediately flip it over onto a glass bottle to cool completely.

Once it’s cooled use a knife to remove from the pan and place on serving platter.

Cream Cheese whipped cream- While the cake is cooling make the whipped cream. In a stand mixer with a paddle or whisk, mix the cream cheese until smooth. Then carefully add in the powdered sugar and mix it all together until incorporated. While the mixer is running carefully add in the heavy cream, vanilla extract and lemon juice and mix until it’s light and fluffy and smooth.

Once the cake has completely cooled frost the cake and enjoy!! Keep in the fridge for about 4-6 days.