Lemony Angel Food Cake
Elevate your dessert game with this Lemony Angel Food Cake—a light, airy confection bursting with the refreshing tang of fresh lemon juice and finely grated lemon zest. Perfect for spring or summer gatherings, this citrus-infused cake uses whipped egg whites and a touch of cream of tartar to create its signature cloud-like texture. The recipe calls for gentle folding techniques to keep the batter soft and airy, ensuring a fluffy, melt-in-your-mouth result. Baked to golden perfection and cooled upside-down for maximum height, this cake is as impressive as it is delicious. Serve it plain for a zesty treat or garnish with fresh berries and dollops of whipped cream for a stunning dessert centerpiece. Whether you’re hosting a brunch or a picnic, this lemon angel food cake will delight your guests with its delicate sweetness and fruity brightness.
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Recipe Information
Ingredients
- 12 pieces Large egg whites (about 10-12 eggs)
- 1.5 cups Granulated sugar
- 1 cup Cake flour, sifted
- 0.5 cup Powdered sugar
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest, finely grated
- 1 teaspoon Vanilla extract
- 1 cup Fresh berries (optional, for serving)
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Make sure your tube pan (angel food cake pan) is clean and ungreased, as this will help the cake rise properly.
In a medium bowl, sift together the cake flour, powdered sugar, and salt. Repeat sifting two more times to ensure the flour is light and airy. Set aside.
In a large, clean bowl of a stand mixer or with a hand mixer, beat the egg whites on medium speed until foamy.
Add the cream of tartar to the egg whites and continue beating until soft peaks form.
Gradually, a tablespoon at a time, add the granulated sugar to the egg whites while continuing to beat. Beat until stiff, glossy peaks form, but do not overmix.
Gently fold in the lemon juice, grated lemon zest, and vanilla extract using a rubber spatula, being careful not to deflate the egg whites.
In small batches, gently fold the sifted flour mixture into the egg whites. Use a light hand to ensure the batter remains airy, folding until no streaks of flour remain.
Spoon the batter into the ungreased tube pan. Smooth the top with a spatula, and lightly run a knife through the batter to remove any air bubbles.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Remove the cake from the oven and immediately invert the pan onto a heatproof funnel or bottle to cool completely. This will help prevent the cake from deflating.
Once the cake is completely cool, run a thin knife around the edges of the pan and the tube to release it. Gently remove the cake and transfer it to a serving plate.
Serve the Lemony Angel Food Cake plain, or with fresh berries and a dollop of whipped cream for an extra special treat.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 401.7 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1967 mg | 42% | |
*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.
