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Lemony Angel Food Cake

Ingredients

• FOR THE CAKE
• 1 cup sifted cake flour, (not self-rising)
• 1 1/2 cups sugar
• 12 large egg whites
• 2 tablespoons finely grated lemon zest
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• FOR THE CANDIED LEMON-PEEL FLOWERS
• 2 cups sugar
• 2 cups water
• 6 lemons
• FOR THE LEMON CREAM
• 1/2 cup fresh lemon juice
• 1/2 cup sugar
• 1 tablespoon cake flour (not self-rising)
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream, chilled
• 1 tablespoon finely grated lemon zest
• COOK'S NOTE
• This recipe has been amended to reflect several changes to the original version from the May 2009 issue of Martha Stewart Living.

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