My Brother's Birthday was yesterday and I wanted to make him a cake using the angel food cake pan he had given me. I have made angel food cake from scratch before and the box mix is SO MUCH EASIER and tastes just as good, maybe even a little better! Most of the box mixes only require you to add water and use an ungreased angel food cake pan or loaf pans. That is really important because if the pan is greased, the batter will have nothing to hold on to to rise while it bakes. The tube in the center of an angel food cake pan also gives the batter something to grab on to.
So, I followed the instructions on my box of mix but also added the zest of one lemon. You may recall me talking about lemon zest and microplanes when I made Lemon Cookies. I poured the batter into an angel food cake pan being careful to keep as much of the air that you beat into it while mixing as possible. I baked it according to my directions and then let it cool in the pan when done. When it was completely cooled, I took a butter knife and cut around the outside edge and the center tube and removed the bottom from the outer ring. Angel food cake pans should be two-part pans. Once the cake is out of the outer ring, take the butter knife and slide it in between the bottom of the cake and the bottom of the pan to remove.
I then took the juice from two lemons and mixed that with powdered sugar to make an icing to drizzle over the top. Depending on how runny you want the icing depends on the amount of powdered sugar that you use.
I had to box this up to take with us but how good would a slice of this be with some fresh berries! Enjoy!!