I took this picture while the cake was still in the pan, because it shows how deflated the cake became after a few minutes out of the oven. It was fully cooked, and had risen above the level of the top of the pan, but it fell flat before it was fully cooled. I think the reason it fell was that I failed to sift the flour and sugar together four times as directed. I don’t own a flour sifter, so I’m stuck with a fine-mesh colander for my sifting needs. With cake flour and superfine sugar, I figured (wrongly) that it would be fine without all the sifting. Still, this angel food cake (Barefoot Contessa Family Style) tasted, in our opinion, better than any other angel food cake we’d ever had, maybe because of (and not in spite of) my laziness with the sifting. The lemon is a really nice touch.