This is an old recipe from the Homesteads. Don’t you just love the name? Being a kind of angel food cake it should, obviously, be made in an angel food cake pan. I had a moment of mommy brain and made it in a Bundt cake pan, though, and it turned out super yummy regardless.
Ingredients
- 4 eggs, separated
- 7 Tbsp water
- 1 1/2 cups sugar
- 1 1/2 cups AP flour
- 1 tsp salt
- 1 tsp lemon extract
Instructions
- Preheat oven to 325F
- Beat egg whites until stiff; set aside
- Beat egg yolks and water for 5 minutes; add sugar and beat 5 minutes; add flour, salt and lemon extract and beat 5 minutes; fold in egg whites
- Bake at 325 in ungreased tube pan for 30-40 minutes; turn upside down to cool then run a knife around the edge to free from the pan
- Slice and mail to your sweet friend/Kiddo's babysitter who has had the nerve to go back to college (this step optional)
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This looks so good! I love many things about it, 1. the short list of ingredients
2. the lemon flavor, YUM! 3. well it looks pretty darn delicious 
My fairy lovin’ daughter is also a lemon fan, I think we’ll have to make this cake soon 
I saw this recipe and was about to go to the store so I could make it… until i saw step 5
Can’t wait!
Andrea, let me know if you do! I want to hear about it.
Sarah, it’s already on its way!
The bundt pan makes it feel that much more vintage–love old recipes like this!