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Lemon Angel Food Cake - Image 2

Lemon Angel Food Cake

Print Recipe
A light and fluffy Lemon Angel Food Cake bursting with citrus flavor. Perfect for special occasions or a refreshing summer treat.
Course Dessert
Cuisine American
Keyword Angel Food Cake recipe, lemon angel food cake, lemon cake, light dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings

Equipment

  • 10-inch tube pan
  • Electric mixer
  • Sifter
  • Large mixing bowl
  • Rubber spatula

Ingredients

  • 1 cup cake flour Sifted
  • 1.5 cups granulated sugar Divided
  • 12 large egg whites At room temperature
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest Finely grated
  • 1/4 cup lemon juice Freshly squeezed

Instructions

  • Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the lower third of the oven.
  • Sift the cake flour and 3/4 cup of granulated sugar together three times to aerate and combine thoroughly. Set aside.
  • In a large, clean, and dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
  • Gradually add the remaining 3/4 cup of granulated sugar, about 2 tablespoons at a time, beating on high speed until stiff peaks form and the mixture is glossy.
  • Fold in the vanilla extract, lemon zest, and lemon juice gently with a rubber spatula, taking care not to deflate the egg whites.
  • Sift the flour-sugar mixture over the egg white mixture in three additions, gently folding after each addition until just combined.
  • Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and run a knife through the batter to remove any large air pockets.
  • Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched. Invert the pan immediately and let cool completely, about 1-2 hours.
  • Once cooled, run a knife around the edges and center tube to loosen the cake. Remove from the pan and serve.

Notes

Chef's Tips:
• For the best results, use fresh lemon juice and zest for a vibrant flavor
• Avoid overmixing the batter to prevent deflating the egg whites
• Serve with a dollop of whipped cream and fresh berries for an elegant presentation
Food Safety:
• Ensure egg whites are at room temperature to reduce the risk of salmonella
• Store leftovers in an airtight container at room temperature for up to 3 days