This Lemon Angel Food Cake Recipe is a light and cloud-like recipe, which calls for whipped egg whites and fresh lemon zest. It’s a restaurant-quality dish, ready in about 2 hours.
Jump to RecipeLemon Angel Food Cake Recipe Ingredients
- 2 cups sifted superfine sugar, divided
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon pure vanilla extract
- 1 1/2 teaspoons grated lemon zest (from 2 lemons)
How To Make Lemon Angel Food Cake Recipe
- Prep the oven and flour mixture: Preheat the oven to 350 degrees F. In a medium bowl, mix 1/2 cup of the superfine sugar with the cake flour. Sift this mixture four times to ensure it is very fine and aerated. Set it aside.
- Beat the egg whites: In the large bowl of an electric mixer fitted with a whisk attachment, combine the room temperature egg whites, salt, and cream of tartar. Beat on high speed for about 1 minute, until the eggs form medium-firm peaks.
- Make the meringue: With the mixer on medium speed, slowly sprinkle the remaining 1 1/2 cups of sugar over the egg whites. Continue to whisk for a few minutes until the meringue is thick and shiny. Whisk in the vanilla extract and lemon zest until very thick, about 1 more minute.
- Fold in the dry ingredients: Sift about one-quarter of the flour-sugar mixture over the meringue. Use a large rubber spatula to gently fold the flour into the batter. Continue sifting and folding in the flour mixture by fourths until it is all just incorporated.
- Bake and cool the cake: Gently pour the batter into an ungreased 10-inch tube pan and smooth the top. Bake for 35 to 40 minutes, until the cake springs back when lightly touched. Immediately invert the pan onto a cooling rack (or the neck of a bottle) and let it hang upside down to cool completely, for about 1 hour.
- Release and serve: Once completely cool, run a thin spatula or knife around the sides and center tube of the pan to loosen the cake. Invert onto a serving plate to release.
Recipe Tips
- Why use room temperature egg whites: Cold egg whites do not whip up to the same volume as room temperature ones. Separate eggs while cold, then let the whites sit out for 30 minutes before beating to ensure maximum lift.
- Do I need to grease the pan: Never grease an angel food cake pan. The batter needs to cling to the sides of the pan to climb up as it bakes; grease will cause it to slip and result in a flat, dense cake.
- Why cool the cake upside down: Angel food cake has a weak structure until it cools. Cooling it upside down prevents gravity from collapsing the cake while it is still warm.
- How to make superfine sugar: If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor for about 30 seconds until it is fine and powdery.
What To Serve With Lemon Angel Food Cake
This citrusy dessert pairs beautifully with fresh fruit and light toppings.
- Fresh raspberries or sliced strawberries
- A dollop of homemade whipped cream
- A scoop of vanilla bean ice cream
- Lemon curd drizzle
How To Store Lemon Angel Food Cake Recipe
- Refrigerate: Store leftover cake in an airtight container or wrapped tightly in plastic wrap at room temperature for 2-3 days, or in the refrigerator for up to a week.
- Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw on the counter before serving.
Lemon Angel Food Cake Recipe Nutrition Facts
- Calories: 180
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 42g
- Dietary Fiber: 0g
- Sugar: 30g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is generally not recommended. Carton egg whites are pasteurized, which makes it difficult for them to whip up into stable, stiff peaks required for the structure of this cake.
Chewiness usually comes from over-mixing the batter after adding the flour. Be sure to fold gently and stop as soon as the flour is incorporated.
The cake is done when the top is golden brown and it springs back immediately when lightly touched with your finger. If the indentation remains, it needs more time.
Lemon Angel Food Cake Recipe
Course: Cake Recipes12
servings20
minutes40
minutes180
kcalThis Lemon Angel Food Cake Recipe creates a light, airy, and citrus-infused dessert that melts in your mouth.
Ingredients
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (from 2 lemons)
Directions
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup sugar and cake flour in a bowl; sift together four times.
- Whip egg whites, salt, and cream of tartar in a mixer on high speed until medium-firm peaks form (about 1 minute).
- Gradually add the remaining 1 1/2 cups sugar on medium speed; whisk until thick and shiny.
- Stir in vanilla and lemon zest.
- Sift the flour mixture over the meringue in fourths, gently folding it in with a rubber spatula until just incorporated.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 35 to 40 minutes until the cake springs back when touched.
- Invert the pan immediately onto a cooling rack or bottle neck and cool completely upside down (about 1 hour).
- Loosen edges with a knife and invert onto a plate to serve.
Notes
- Egg Temperature: Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- No Grease: Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Cooling: Cooling the cake upside down is crucial to prevent it from collapsing while the structure sets.
