Lemon Angel Food Cake
Light, airy, and bursting with citrusy charm, this Lemon Angel Food Cake is the ultimate dessert for lemon lovers. Crafted with 12 fluffy egg whites and infused with tangy lemon zest and fresh lemon juice, this cake delivers a perfectly balanced sweetness and a refreshing zing in every bite. A touch of vanilla enhances its delicate flavor, while the smooth, spongy texture melts in your mouth. Baked in a classic tube pan and cooled upside-down for that signature height and fluffiness, this low-fat dessert is as impressive as it is delicious. Finished with a dusting of powdered sugar, it’s an elegant choice for special occasions, tea parties, or any time you crave a light, citrusy treat. Ready in just an hour, this crowd-pleaser serves 10 and pairs wonderfully with fresh berries or a dollop of whipped cream.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 1.5 tablespoons Lemon zest
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Ensure you have an ungreased 10-inch tube pan ready for baking.
In a large mixing bowl, use a stand mixer or handheld mixer to beat the egg whites on medium speed until frothy.
Add cream of tartar and salt to the egg whites and continue beating until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
Gently fold in the vanilla extract, lemon juice, and lemon zest using a spatula, being careful not to deflate the meringue.
Sift the cake flour over the egg whites in three additions, folding gently after each addition until no streaks of flour remain. Take care not to overmix.
Spoon the batter into the ungreased tube pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden and springs back when lightly pressed.
Immediately invert the cake pan onto a cooling rack or bottle to cool completely (cooling upside down prevents the cake from collapsing).
Once completely cooled, run a thin knife around the edges and center of the tube pan to release the cake.
Dust the top of the cake with powdered sugar before serving. Slice with a serrated knife for best results.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 320.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
