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Home » Recipes » Dessert Recipes

May 6, 2020 · 4 Comments

Lemon Angel Food Cake

Dessert Recipes

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A slice of cake on a plate, with 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. 

A piece of cake on a plate, with Lemon Angel Food Cake

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! 

Lemon Angel Food Cake

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.

Ingredients Needed

For this recipe you'll need the following ingredients:

  • egg whites
  • lemon extract
  • salt
  • cream of tartar
  • granulated sugar
  • all purpose flour
  • cornstarch
  • lemon zest

A piece of cake on a plate, with Lemon Angel Food Cake

How do you make Lemon Angel Food Cake?

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.

A slice of cake on a plate, with Lemon Angel Food Cake

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 a greased nonstick 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. 

A piece of cake on a plate, with Lemon Angel Food Cake

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

Lemon Angel Food Cake

Carrie's Experimental Kitchen
This airy Lemon Angel Food Cake is a deliciously light dessert that tastes great with fresh berries, it will definitely satisfy your sweet tooth. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Resting Time 1 hour hr
Total Time 1 hour hr 55 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 ½ cups liquid egg whites
  • 1 teaspoon lemon extract
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 ½ cups granulated sugar
  • ¾ cup all purpose flour
  • 2 tablespoons cornstarch
  • 2 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 a greased nonstick 10-inch tube pan (cooking spray) 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.) 

Nutrition

Calories: 146kcalCarbohydrates: 33gProtein: 4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 153mgPotassium: 30mgFiber: 0.3gSugar: 25gVitamin A: 246IUVitamin C: 0.4mgCalcium: 2mgIron: 1mg
Keyword cake
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A slice of cake on a plate, with Lemon Angel Food Cake

 

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Reader Interactions

Comments

  1. Barb Janssen says

    May 02, 2023 at 1:59 pm

    So i thought it was a typo to put in a greased pan. I have not tried the recipe but want to make it for my Mom's birthday. I don't grease Angel food cakes so was surprised to see that in your recipe. Just want to make sure it turns out! sounds delicious!

    Reply
    • Carrie's Experimental Kitchen says

      May 02, 2023 at 3:09 pm

      Depends on the pan you use. My nonstick wasn't super slippery and I was afraid it wouldn't come out. You can certainly not grease it first, but I just used a light coating.

      Reply
  2. Jennie J. says

    March 31, 2021 at 11:38 pm

    Grease the pan. I should have known better, but followed directions to spoon batter in an ungreased pan. It was a mess after prying out of the Bundt pan. It smells good, but isn’t pretty.

    Reply
    • Carrie's Experimental Kitchen says

      April 01, 2021 at 7:42 am

      I'm so sorry that happened to you. I used a nonstick pan and mine came right out. I've adjusted the instructions to include greasing the pan first just to make sure it doesn't happen again. Thanks for letting me know!

      Reply

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