Lemon Angel Food Cake Recipe
Light and fluffy, this lemon angel food cake melts in your mouth and packs a powerful citrus punch. Made with fluffy egg whites and lots of lemon zest, this cake recipe will be your new go-to for spring and summer entertaining. Serve it with strawberry compote on top for a bright bite of fruity flavor.
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Servings: 12 slices
INGREDIENTS
- 1 3/4 cups granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- Zest of 1 lemon
- Strawberry compote and whipped cream to serve
INSTRUCTIONS
- Adjust the oven rack to the lower third position and preheat the oven to 325°F.
- Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 3/4 cup of sugar to a separate bowl.
- In a medium bowl, add the remaining 1 cup of granulated sugar, cake flour and salt.1 3/4 cups granulated sugar, 1 cup cake flour, 1/4 teaspoon salt
- Using a handled mixer or stand mixer fitted with the paddle attachment, beat the egg whites and cream of tartar together on medium speed until until foamy, about 1 minute. Add the 3/4 cup of reserved sugar and turn the speed to high and whip for 5-6 minutes until soft peaks form.12 large egg whites, 1 1/2 teaspoons cream of tartar
- Add the vanilla extract, lemon extract and lemon zest and beat until just combined.1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons lemon extract, Zest of 1 lemon
- Sift the flour mixture into the egg white mixture in three separate additions. Gently fold the flour into the egg whites with a rubber spatula after each one.
- Scrape the batter into a 10-inch angel food cake pan (tube pan). Do NOT grease the pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan in the oven half way through to ensure even baking.
- Cool the cake upside down set on a wire rack for approximately 3 hours. Once cooled, run a knife around the outside of the pan and gently tap the sides until the cake releases.
- Serve a spoonful of strawberry compote on top of a piece of angel food cake. Store both separately in an air tight container. Thin compote by heating in the microwave for a few seconds.
Recipe Equipment
Nutrition
Serving: 1slice | Calories: 168kcal | Carbohydrates: 37g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 99mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 0.1mg
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