8 jumbo eggs, room temperature, separated

1 ½ C powdered sugar

1 C cake flour

¼ t salt

1 C granulated sugar, divided

Zest of one lemon

2 t vanilla extract

½ t lemon extract

½ t cream of tartar

*¼ C butter, browned and cooled to room temperature

Powdered sugar to dust with once baked

Heat oven to 350.

Butter and flour the bottom of a Angel Food Cake pan with a removable bottom.

Sift the powdered sugar and cake flour with ½ C of granulated sugar and set aside.

Place the egg yolks, lemon zest, extracts, and ½ C of the granulated sugar in a medium bowl and whip on high until the yolks are pale yellow and thick.

Place egg whites in a large bowl and whip on high until soft peaks form, add the cream of tartar and salt and whip until just under a firm peak.  If you get the egg whites too stiff they’ll deflate quicker when you’re folding the ingredients together.

Fold the whipped egg yolks into the egg whites.  Fold in the flour/sugar mixture in three batches, working quickly and gently to keep as much air as possible.  Fold in the browned butter and gently spoon batter into the prepared pan.  Place the cake in the preheated oven on a middle shelf and bake about 45 minutes.  The cake should be a golden brown and spring back when you touch it.  Allow the cake to cook completely in the pan.  Once cool unmold the cake, decorate with powdered sugar and serve.  This cake is better if you make it a day before you plan to serve it, the flavors develop more as it sits.  However it should be eaten within a week and it freezes well.

*Browned Butter:  To make browned butter place a small frying pan (an omelet pan is good) on a high heat and add the butter to the pan one tablespoon at a time, swirling until it has melted before adding another piece.  Continue to swirl the butter and cook until it begins to brown around the edges.  Remove from the heat and  pour into a small bowl to cool.  The butter will go from nutty brown to burnt in no time so be sure to stay on top of it and remove it to the bowl once you’ve got the desired color.

Serves 8-12 depending on how thick you like your pieces of cake.