- 3 sticks unsalted butter, room temperature
- 16 oz TW powdered sugar
- 1 ½ teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 6 large eggs
- 2 1/3 cups all purpose flour
Preheat oven to 325o F (165o C).
Butter and flour an angel food cake pan with removable bottom. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, 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.
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.