For something a bit different, I think that adding a bit of finely chopped lemon thyme, rosemary or lavender to the batter at the same time as the zest would really elevate this cake to something special enough for a wedding shower or Easter brunch.
Author Angela Litzinger @ test.angelaskitchen.com
1 1/2cupsfresh egg whitesabout 10 large, at room temperature (300 grams)
1 1/2teaspooncream or tartar
2tablespoonsfinely minced fresh lemon zest
3/4teaspoongluten free vanilla extract
3/4teaspoongluten free lemon extract
1cuppowdered sugar125 g
1/2cuppotato starch196 g
2/3cupbaker’s sugar150 g
Preheat oven to 375 degrees.
Sift together powdered sugar, potato starch, and cornstarch, set aside. Measure baker’s sugar and set aside.
Combine egg whites, cream of tartar, salt and zest in large mixing bowl. With mixer at high, beat until mixture forms soft peaks. Continue beating while slowly adding baker’s sugar. Add zest, vanilla and lemon extract. Beat until sugar is dissolved and mixture forms stiff peaks.
With rubber spatula, gently fold in the dry starch mixture about 1/4 at a time, folding just until the mixture is blended. Pour batter into ungreased 10-inch tube pan and cut through with spatula to break any air bubbles. Gently smooth top of batter with spatula.
Bake at 375 degrees for 40-45 minutes or until top springs back when lightly touched. Cool on a cooling rack inverted, so cake won’t collapse. Completely cool cake before removing from pan. Run a knife around pan edge, if needed, to loosen cake.