Lemon Angel Food Cake
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour
1 1/2 cups egg whites , room temp.
3/4 tsp. kosher salt
1 1/2 tsp. cream of tartar
3/4 tsp. vanilla
1 1/2 tsp. lemon zest
Preheat oven to 350 degrees.
Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place egg whites, salt and cream of tartar in bowl of stand mixer with whip attachment and beat on high until eggs make medium firm peaks. With mixer on medium speed, add the remaining sugar by sprinkling over beaten egg whites. Whisk until thick and shiny. Whisk in vanilla and lemon zest and continue whisking until very thick. Sift one fourth of the flour mixture over egg whites and fold into batter with rubber spatula. Continue with adding flour and folding in until fully incorporated.
Pour batter into ungreased 10-inch tube pan, smooth top and bake for 35-40 minutes, until it springs back when lightly touched. Remove cake from oven and invert pan over bottle neck until cool.
Glaze with a lemon glaze consisting of 1/2 powdered sugar and 1 tablespoon lemon juice.