Tangy lemon juice and fresh grated zest flavor this light and airy cake.
Note: Resist the urge to turn the pan upside down after removing from the oven. This cake is heftier than an angel food cake, and may fall out of the pan.
- 8 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1 2/3 cup (11 2/3 ounces) granulated sugar, divided
- 2 cups (10 ounces) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 3 tablespoons zest and 5 tablespoons juice from about 3 lemons
- 1 teaspoon vanilla extract
- Confectioners' sugar for dusting
Adjust oven rack to lower-middle position and preheat oven to 325°F. Using mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increases speed to medium-high and beat until beginning to form soft peak. Slowly add 1/3 cup sugar and continue to whip to stiff but not dry peak, about 3 minutes. Transfer meringue to a large bowl.
Using same unwashed mixer fitted with whip attachment, combine remaining 1 1/3 cups sugar, flour, baking powder, salt, and baking soda on low speed, about 30 seconds.
Add yolks, oil, 1/3 cup water, lemon juice, zest, and vanilla. Increase speed to medium and beat until thoroughly combined, about 1 minute.
Remove bowl from mixer, making sure to scrape all the zest from the beaters. Gently fold in egg white meringue in three stages until just combined. Pour into ungreased 10-inch tube pan and bake until golden, just set, and a skewer inserted into the center comes out clean, about 1 hour.
Transfer pan to cool on wire rack until completely cool, about 2 hours. Run knife along inside edges of pan and invert cake onto serving plate.
10-inch angel food cake pan, mixer