I have a love affair with angel food cake, it's light, airy and low in calories, well until you add the glaze, it is. And I especially like it with pink frosting, the old recipe on the Domino Powdered Sugar Box, but that's not what I'm sharing today. I'm sharing a lemon or lime glaze with all of you because spring is coming and this girl is a lemon/lime lover, so you will see a lot of citrus recipes showing up in the near future.
The original recipe called for actually making the cake from scratch. Yikes, I'm not going to do that, it's time consuming, whipping all those egg whites, all that folding, and fingers crossed that it will actually rise to the top of the pan when you bake it. Instead I buy a Duncan Hines or Betty Crocker mix. Both of the mixes make an excellent cake, and they never deflate.
What I don't do is buy a bakery angel food cake, they're just not that good, and whipping up one at home from a mix makes me feel like I'm really "baking." Just follow package directions and let cool completely upside down.
But back to the recipe for the sumpin-sumpin with this cake. It's a lemon glaze, or if you prefer, a lime glaze. Here's how you do it, simple, simple and oh so good...
Lemon or Lime Syrup and Lemon or Lime Glaze:
1/2 cup sugar
4 tablespoons fresh lemon or lime juice, reserving 1 tablespoon of juice
1/2 cup powdered sugar
Combine sugar and 3 tablespoons lemon or lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake.
Then stir the 1/2 cup powdered sugar with remaining 1 tablespoon lemon or lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
Transfer cake to platter; cut into wedges, and if you're into presentation, garnish with strawberries or raspberries and add a dollop of whipped cream.
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