Angel Food Cake with Lemon Honey Yogurt Sauce Recipe

This Angel Food Cake with Lemon Honey Yogurt Sauce Recipe is a light and airy recipe, which is made with fresh lemon zest and powdered sugar. It’s the perfect light dessert, ready in about 1 hour 45 minutes (including cooling time).

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Angel Food Cake with Lemon Honey Yogurt Sauce Ingredients

For the Cake:

• 12 egg whites, at room temperature
• 1/4 teaspoon fine sea salt
• 1 1/4 teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon juice (for the batter)
• 1 tablespoon lemon zest, plus extra for garnish
• 1 1/2 cups powdered sugar
• 1 cup cake flour
• Fresh mint sprigs, for garnish

For the Sauce:

• 1 cup plain yogurt
• 1/4 cup honey
• 1 tablespoon lemon juice

How To Make Angel Food Cake with Lemon Honey Yogurt Sauce

1. Prep the Oven: Place an oven rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Important: Do not grease the 10-inch tube pan. The batter needs to cling to the sides to rise.
2. Whip the Egg Whites: In a large, clean mixing bowl (ensure there is no grease or yolk), combine the room temperature egg whites, salt, and cream of tartar. Using an electric mixer, beat on medium speed until the mixture is frothy. Add the vanilla extract, 1/2 teaspoon lemon juice, and lemon zest.
3. Form Stiff Peaks: Increase the mixer speed to high and beat until soft peaks form (about 2 to 4 minutes). With the mixer still running, gradually add the powdered sugar and continue to beat for about 2 more minutes, until the mixture forms stiff, glossy peaks.
4. Fold in the Flour: Sift the cake flour over the egg white mixture (do this in 2-3 batches). Using a large rubber spatula, gently fold the flour into the meringue until just incorporated. Be very careful not to overmix and deflate the batter.
5. Bake the Cake: Carefully spoon the batter into the ungreased 10-inch nonstick angel food cake pan and smooth the top. Bake for 30 to 40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
6. Cool the Cake Upside Down: Immediately invert the pan onto a wire rack (or over the neck of a bottle) and let it cool completely upside down, for about 1 hour. This is a crucial step to prevent the cake from collapsing while the structure sets.
7. Make the Sauce: While the cake cools, whisk together the plain yogurt, honey, and 1 tablespoon of lemon juice in a small bowl until smooth.
8. Unmold and Serve: Once the cake is completely cool, turn it right-side up. Run a thin spatula or knife gently around the outer edges and the center tube to loosen it. Invert the cake onto a serving plate. Serve slices drizzled with the lemon honey yogurt sauce and garnished with extra lemon zest and fresh mint sprigs.

Recipe Tips

• Why use powdered sugar? Using powdered sugar (instead of granulated) in the meringue helps stabilize the egg whites faster and creates a very fine, tender crumb that melts in your mouth.
• The bowl must be clean: When whipping egg whites, even a tiny trace of fat (grease on the bowl or a drop of egg yolk) will prevent the whites from whipping up to full volume. Wipe your bowl with lemon juice or vinegar before starting to be safe.
• Why cool upside down? Angel food cake has very little flour and no chemical leavening agents (like baking powder) to hold it up. The structure is set by egg proteins. If you cool it right-side up while it’s hot, gravity will cause it to collapse on itself. Hanging it upside down stretches the protein structure until it sets.
• Room temperature eggs: Separate your eggs while they are cold (it’s easier), then let the whites sit at room temperature for 30 minutes. Room temperature whites whip up to a greater volume than cold ones.

What To Serve With Angel Food Cake

This cake is virtually fat-free, so it pairs beautifully with light, fruity toppings.

• Fresh raspberries, strawberries, or blueberries
• Lemon Curd
• Sorbet or Sherbet
• A dusting of cocoa powder (for a twist)

How To Store Angel Food Cake

• Room Temperature: Store the cake (without the sauce) in an airtight cake carrier or wrapped in plastic wrap at room temperature for up to 2-3 days.
• Refrigerate: Store the yogurt sauce in an airtight container in the refrigerator for up to 1 week.
• Freeze: The cake freezes very well. Slice it and wrap individual pieces in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

Angel Food Cake Nutrition Facts

(Per slice, assuming 12 slices with sauce)

• Calories: ~160 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 110mg
• Total Carbohydrate: 35g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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