Lemon Angel Food Cake Recipe

This Lemon Angel Food Cake Recipe is an airy and citrus-infused recipe, which is made with whipped egg whites and homemade lemon confit. It’s an elegant tea-time treat, ready in about 2 hours.

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Lemon Angel Food Cake Recipe Ingredients

For the Lemon Confit:

• 2 large lemons
• 1 cup sugar
• 2 cups water

For the Cake:

• 1 1/8 cups sifted cake flour
• 1 1/2 cups sugar, divided
• 1 1/2 cups egg whites, at room temperature (about 10 eggs)
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons grated lemon zest

For the Glaze:

• 5 tablespoons freshly squeezed lemon juice
• 1 1/2 cups powdered sugar

How To Make Lemon Angel Food Cake Recipe

1. Make the Lemon Confit: First, prepare the garnish. Cut the peel and white pith from the lemons in 1-inch-wide strips. Cut these into long, thin strips (about 1/4-inch wide). Bring a saucepan of water to a boil, add the lemon rind, and boil for 30 seconds. Drain and rinse under cold water. Repeat this blanching process two more times to remove bitterness. After the final blanching, combine 1 cup of sugar and 2 cups of water in the saucepan and bring to a boil. Add the blanched rind, reduce to a simmer, and cook for about 1 hour until tender. Drain and let the strips cool on a wire rack.
2. Prep Oven and Flour Mixture: Preheat the oven to 375°F. Sift the cake flour with 1/2 cup of the granulated sugar together three times. This step aerates the mixture, ensuring a light cake. Set aside.
3. Whip the Egg Whites: In the large, clean bowl of an electric mixer fitted with a whisk attachment, whip the room temperature egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form.
4. Create the Meringue: With the mixer on medium speed, gradually add the remaining 1 cup of granulated sugar and continue whipping until the meringue is stiff, glossy, and the sugar is fully dissolved. Gently fold in the grated lemon zest and vanilla extract.
5. Fold in Flour and Bake: Gently fold the sifted flour-sugar mixture into the meringue in four batches, being careful not to deflate the whites. Pipe or spoon the batter into ungreased mini muffin tins. Bake for 12 to 15 minutes, until light golden brown.
6. Cool the Mini Cakes: Let the cakes cool in the pans for a few minutes. Run a knife along the edges to loosen them, then remove them from the pans. Place them upside-down on a wire rack set over a sheet pan to cool completely.
7. Glaze and Garnish: While the cakes cool, whisk the lemon juice and powdered sugar together until a smooth glaze forms. Once the cakes are cool, pour the glaze over each one. Finely chop the cooled lemon confit and sprinkle it over the tops of the glazed cakes. Let the glaze set for 30 minutes before serving.

Recipe Tips

• Why blanch the lemon peel: Blanching the lemon peel three times removes the bitter oils from the pith, leaving you with a sweet, tender confection. Don’t skip the rinsing step between boils.
• Clean equipment is crucial: When whipping egg whites, ensure your bowl and whisk are completely grease-free. Even a tiny trace of yolk or oil can prevent the whites from reaching stiff peaks.
• Do not grease the pans: Angel food cake batter needs to cling to the sides of the pan to rise. Greasing the mini muffin tins will cause the batter to slip down and result in flat, dense cakes.
• Room temperature eggs: Egg whites separate more easily when cold but whip up to a greater volume when they are at room temperature. Separate them in advance and let them sit out for 30 minutes.

What To Serve With Lemon Angel Food Cake

These dainty mini cakes are perfect for elegant gatherings.

• Fresh blueberries or blackberries
• A dollop of mascarpone cream
• Hot Earl Grey or chamomile tea
• A glass of sparkling lemonade

How To Store Lemon Angel Food Cake Recipe

• Store: Store the glazed cakes in an airtight container at room temperature for up to 2 days. If the environment is humid, the glaze may become sticky.
• Freeze: You can freeze the unglazed cakes. Wrap them individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature and glaze before serving. The lemon confit can also be stored in the syrup in the fridge for several weeks.

Lemon Angel Food Cake Recipe Nutrition Facts

• Calories: 180
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 160mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugar: 30g
• Protein: 3g

Nutrition information is estimated per mini cake and may vary based on ingredients and serving size.

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