Name: Lemon Angel Food Cake
Prep time: 10 min
Cook time: 45 min
Total time: 115 min
Ingredients: 1 1/2 cups liquid egg whites; 1 teaspoon lemon extract; 1/2 teaspoon salt; 1/2 teaspoon cream of tartar; 1 1/2 cups granulated sugar; 3/4 cup all purpose flour; 2 tablespoons cornstarch; 2 teaspoons lemon zest

This airy Lemon Angel Food Cake is a deliciously light dessert that tastes great with fresh berries, it will definitely satisfy your sweet tooth.

I don’t know about you, but we’ve been eating WAY too many sweets around here since the quarantine. The girls have been baking everything from cakes, cookies and brownies.

I’m not usually a big sweets person, but I have found myself indulging more now that I’ve been cooped up more. While I was looking through what recipe to make next, I decided to make a new lighter dessert and made this Lemon Angel Food Cake.

When I was little, this was one of my favorite desserts topped with fresh strawberries and whipped cream. Since I do still enjoy it, I decided to give it a little lemon flavor and served it with fresh blueberries.

As far as desserts go, a piece of Angel Food Cake is only approximately 130 calories per slice; much less than other fat laden desserts so it’s practically guilt free!

What is Angel Food Cake?

Angel food cake is a type of sponge cake and requires no butter or egg yolks; so there is little fat. Its fluffy texture comes from whipping the egg whites.

How do you make Lemon Angel Food Cake?

For this recipe you’ll need egg whites, lemon extract, salt, cream of tartar, granulated sugar, all purpose flour, cornstarch and lemon zest. Start by combining egg whites, lemon extract and salt in a stand mixer with the whisk attachment.

Beat on medium speed until frothy for approximately 1-2 minutes; then add the cream of tartar. Continue beating on medium-high speed until still peaks start to form; approximately 3 minutes.

Gradually add the sugar; then increase the speed to high and beat until very glossy; approximately 4 minutes. Next, remove the bowl from the mixer; then add the flour, cornstarch and lemon zest. Gently fold the flour into the egg whites with a spatula until combined; do not over mix.

Spoon the batter into an ungreased 10-inch tube pan and bake in a preheated 325 degree F oven until the cake is golden brown and the top springs back when touched; approximately 45-50 minutes.

Invert the pan onto a cooling rack, remove the tube part; then allow the cake to cool completely before slicing. I like to use a plastic knife around the edges first to make sure the cake doesn’t stick to the sides.

We loved this Lemon Angel Food Cake and the lemon really gave it a refreshing flavor. My family loves the combination of lemon and blueberries, but you can serve by itself or with any other type of fruit you prefer. ~Enjoy!

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Lemon Angel Food Cake

This airy Lemon Angel Food Cake is a deliciously light dessert that tastes great with fresh berries, it will definitely satisfy your sweet tooth.

Course Dessert

Cuisine American

Keyword cake

Prep Time 10 minutes

Cook Time 45 minutes

Resting Time 1 hour

Total Time 1 hour 55 minutes

Servings

Author Carrie's Experimental Kitchen

Ingredients

1 1/2 cups liquid egg whites1 1/2 cups liquid egg whites
1 teaspoon lemon extract1 teaspoon lemon extract
1/2 teaspoon salt1/2 teaspoon salt
1/2 teaspoon cream of tartar1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar1 1/2 cups granulated sugar
3/4 cup all purpose flour3/4 cup all purpose flour
2 tablespoons cornstarch2 tablespoons cornstarch
2 teaspoons lemon zest2 teaspoons lemon zest

Instructions

Preheat oven to 325 degrees F.
Combine the egg whites, lemon extract and salt in a stand mixer with the whisk attachment.
Beat on medium speed until frothy for approximately 1-2 minutes; then add the cream of tartar. Continue beating on medium-high speed until still peaks start to form; approximately 3 minutes.
Gradually add the sugar; then increase the speed to high and beat until very glossy; approximately 4 minutes.
Next, remove the bowl from the mixer; then add the flour, cornstarch and lemon zest. Gently fold the flour into the egg whites with a spatula until combined; do not over mix.
Spoon the batter into an ungreased 10-inch tube pan and bake until the cake is golden brown and the top springs back when touched; approximately 45-50 minutes.
Invert the pan onto a wire rack, remove the tube part; then allow the cake to cool completely before slicing; approximately 1 hour. (I like to use a plastic knife around the edges of the pan before inverting to make sure the cake doesn't stick to the sides.)