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Lemon Angel Food Cake With Preserved Lemon Curd

Melissa Clark
  • 180 minutes
  • Serves 12

INGREDIENTS

1 tbsp

Lemon, zest

2

Lemons, zest of

12

Egg whites, large

6

Eggs, large

1/2 cup

Lemon juice

1/4 cup

Preserved lemon juice

1 cup

Cake flour

1/2 cup

Confectioners' sugar

1 1/2 tsp

Cream of tartar

2 1/2 cups

Granulated sugar

1 pinch

Kosher salt

3/4 tsp

Kosher salt

1/2 tsp

Lemon extract

1 tsp

Vanilla extract

1

2 cup/113 grams unsalted butter (1 stick), unsalted

1 cup

Heavy cream

1 1/2 tsp

Gelatin, powdered