For Angel Food Cake lovers, this will be a lemon treat. This cake has a subtle hint of lemon flavor provided by lemon oil. Lemon oil gives a pure lemon flavor like freshly squeezed lemon juice and lemon zest. I used Boyajian Lemon Oil which is normally found in specialty food stores and online. This cake is made even more luscious with a topping of lemon glaze, actually a double layering of glaze. Since the first glazing partially soaks into the cake, I decided to add a second glaze after the first glaze set. But when I realized I was out of fresh lemons to make the second glaze I used fresh limes instead for the second glaze, and the result was absolutely fantastic. The lemon-lime glaze is like a hidden surprise and is now the only way I will make this fabulous cake. Leftover egg yolks can be used to make a double batch of lemon curd or lemon mousse. This cake is delicious to eat on its own, or serve with a spoonful of lemon mousse and sweetened whipped cream or ice cream.