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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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Lemon Angel Food Cake with Strawberry Compote

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 12

Ingredients

  • Lemon Angel Food Cake:
  • 1 and 3/4 cups granulated sugar divided
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon extract
  • zest of 1 lemon
  • Strawberry Compote:
  • 4 cups of fresh or frozen not thawed strawberries
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Adjust the oven rack to the lower third position and preheat the oven to 325°F.
  • Make the lemon angel food cake: In a medium bowl, add 1 cup of the granulated sugar, cake flour and salt. Reserve 3/4 cup of the sugar for the next step.
  • 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.
  • Add the vanilla extract, lemon extract and lemon zest and beat until just combined.
  • 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.
  • When the cake is almost done cooling, make the strawberry compote. Combine the strawberries, sugar, lemon juice and vanilla extract in a medium saucepan over medium to high heat. Bring to a boil then lower the heat to low and gently simmer until the strawberries are soft and the mixture is thick and reduced, approximately 12-15 minutes. Stir occasionally.
  • Serve a spoonfull 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.