Lemon Angel Food Cake Recipe

This Lemon Angel Food Cake Recipe is a light and airy recipe, which is made with cake flour and fresh lemon zest. It’s a classic, foolproof recipe, ready in about 2 hours.

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Lemon 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

1. Prep the Oven and Flour: Preheat the oven to 350 degrees F. In a medium bowl, combine 1/2 cup of the superfine sugar with the cake flour. Sift this mixture together four times to ensure it is very fine and aerated. Set aside.
2. Whip 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.
3. Create the Meringue: With the mixer on medium speed, gradually 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.
4. Fold in Flour: 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.
5. Bake and Cool: 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.
6. Unmold 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

• How do I get a tall, fluffy cake? For the most volume, ensure your egg whites are at room temperature and that your mixing bowl is completely clean and free of any fat or grease. The cream of tartar is also essential for stabilizing the egg whites, helping them hold their structure.
• Why do I have to cool the cake upside down? This is the most crucial step for angel food cake. Its structure is very delicate when warm. Cooling it upside down allows gravity to keep the cake stretched out and prevents its light, airy crumb from collapsing on itself.
• Why is the pan left ungreased? The light batter needs to cling to the sides of the pan in order to “climb” up and achieve its signature height and airy texture. Greasing the pan would cause the batter to slip.
• How do I fold in the flour without deflating the batter? Be very gentle. Use a large spatula to cut down through the center of the meringue, sweep across the bottom of the bowl, and lift and fold the batter over on itself. Rotate the bowl and repeat this motion only until the streaks of flour disappear.

What To Serve With Lemon Angel Food Cake

This light-as-air cake is a perfect canvas for fresh, simple toppings.

• A big pile of fresh mixed berries, like strawberries, blueberries, and raspberries.
• A dollop of lightly sweetened whipped cream.
• A simple fruit coulis or raspberry sauce.
• A dusting of confectioners’ sugar.

How To Store Lemon Angel Food Cake

Room Temperature: Store the cake in an airtight cake carrier or loosely covered with plastic wrap at room temperature for up to 3 days. Freeze: You can freeze the unfrosted cake. Wrap it tightly in a layer of plastic wrap, then a layer of foil, and freeze for up to 3 months. Let it thaw at room temperature.

Lemon Angel Food Cake Nutrition Facts

• Serving: 1 slice (of 12)
• Calories: 190kcal
• Protein: 5g
• Fat: 0g
• Carbohydrates: 42g
• Sugar: 35g
• Sodium: 150mg

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

FAQs

Try More Recipes:

• Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe
• Ginger-Rum Bundt Cake Recipe
• Angelic Cake and Berries Recipe