Recipe information
Yield
Makes 12 to 16 servings
Ingredients
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1-pound box powdered sugar
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon salt
6 large eggs
2 1/3 cups all purpose flour
Preparation
Step 1
Preheat oven to 325°F. Butter and flour 12-cup angel food cake pan with removable bottom. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lemon peel, vanilla extract and salt. Beat in eggs 1 at a time. Add flour in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
Step 2
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cut around center tube and pan sides to loosen cake. Remove pan sides. Cool cake completely.
