Lemon Angel Food Cake W Lemon Glaze Icing
Bright, airy, and bursting with citrusy charm, this Lemon Angel Food Cake with Lemon Glaze Icing is the ultimate dessert for lemon lovers. Made with 12 fluffy egg whites, a hint of vanilla, and fresh lemon zest, this light-as-a-cloud cake is baked to golden perfection. The crowning glory? A tangy and sweet lemon glaze icing that drizzles effortlessly over the cake, adding a glossy finish and an extra burst of flavor. Perfect for any occasion, this show-stopping dessert is refreshingly simple yet irresistibly elegant. Whether you’re hosting a summer brunch or craving a zesty treat, this lemon angel food cake is guaranteed to impress. Ready in just an hour and serving up to 12, it’s a citrus masterpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 0.5 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon zest
- 1 cup Powdered sugar
- 3 tablespoons Lemon juice
- 1 teaspoon Milk (optional, for icing consistency)
Instructions
Preheat your oven to 350°F (175°C). Ensure that your angel food cake pan is clean and grease-free, as the batter needs to cling to the sides to rise properly.
In a medium bowl, sift together the cake flour and 1/2 cup of granulated sugar. Set aside.
In a large mixing bowl or stand mixer, add the egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form.
Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, while continuing to mix. Beat until stiff, glossy peaks form.
Gently fold in the vanilla extract and lemon zest using a spatula, being careful not to deflate the egg whites.
Sift the flour mixture over the whipped egg whites in three additions, gently folding it in after each addition until the batter is just combined. Avoid overmixing.
Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula and run a knife through the batter to release large air bubbles.
Bake for 35-40 minutes, or until the top is golden brown and springs back when touched lightly. Avoid opening the oven during baking.
Once baked, immediately invert the pan onto a bottle or cooling rack to cool completely. This helps maintain the cake's structure.
To prepare the lemon glaze icing, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until it reaches the desired consistency.
Once the cake has cooled completely, run a knife around the edges of the pan to release the cake. Carefully remove it and place it on a serving plate.
Drizzle the lemon glaze icing over the top of the cake, allowing it to drip down the sides. Let the glaze set for a few minutes before serving.
Slice and serve your Lemon Angel Food Cake with Lemon Glaze Icing. Enjoy!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 35.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 171 mg | 4% | |
*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.
