The unforgettable scent of almond is what still makes this a family favorite.

When we were growing up, we would usually have our angel food cakes “naked.” However, if Mom prepares it for somebody else, she glazes it.

Ingredients

  • 1 1/4 cups cake flour
  • 1/2 cup sugar
  • dash of salt
  • 1 1/2 cups egg whites (about 12)
  • 1 1/4 teaspoon cream of tartar
  • 1 teaspoon white vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/3 cups sugar

Instructions

  1. Heat oven to 375°F. In a medium bowl, sift first 3 ingredients together.
  2. In a large mixing bowl with an electric mixer, beat egg whites and cream of tartar until foamy. Add 1 1/3 cups of sugar and beat on high speed until mixture holds stiff peaks.
  3. Fold in vanilla and almond extracts. Sift in about a quarter of the flour and sugar mixture. Gently fold in. Continue sifting remainder, a quarter cup at a time, until the flour mixture is incorporated into the egg whites.
  4. Pour batter into 10-inch ungreased tube pan. Take a knife and gently cut through batter to remove large air bubbles.
  5. Bake for 35 to 40 minutes. When you remove from the oven, immediately invert the pan and stand on a tall bottle. Let cool upside down.
  6. When cake is completely cool, take a knife and loosen cake from the sides and the inner tube. Remove cake to a cake plate.

Creamy Lemon Glaze

Ingredients

  • 1/3 cup butter
  • 1/2 teaspoon grated lemon peel
  • 2 cups powdered sugar
  • 2 to 4 tablespoons lemon juice

Instructions

  1. Over low heat, melt butter in saucepan. Add lemon peel, powdered sugar, and 1/2 tablespoon of lemon juice. Stir in additional lemon juice, 1 tablespoon at a time, until it’s thin enough to pour but not too wet.
  2. Pour glaze over cake and let cool until firm.