Description
A bright lemon angel food cake that’s extra fragrant with lemon zest and a light lemon glaze. This angel food cake is airy, tender, and perfect for spring and summer.
Ingredients
Lemon Angel Food Cake
– 1 cup cake flour
– 1 1/2 cups granulated sugar, divided
– 1/4 teaspoon kosher salt
– 12 large egg whites, room temperature
– 1 1/2 teaspoons cream of tartar
– 2 teaspoons vanilla extract
– 2 tablespoons lemon zest
– 1 tablespoon fresh lemon juice
Lemon Glaze (optional)
– 1 cup powdered sugar
– 2 to 3 tablespoons fresh lemon juice
– Pinch of kosher salt
For serving (optional)
– Fresh berries
– Whipped cream
Instructions
1) Prep. Heat oven to 350°F. Set out a 10-inch tube pan (do not grease).
2) Sift dry. Sift cake flour, 3/4 cup sugar, and salt together twice.
3) Whip whites. Beat egg whites until foamy. Add cream of tartar and beat to soft peaks.
4) Add sugar. Gradually add remaining 3/4 cup sugar and beat to glossy medium-stiff peaks.
5) Flavor. Beat in vanilla, lemon zest, and lemon juice just until combined.
6) Fold. Sift flour mixture over whites in 3 additions, folding gently until no dry pockets remain.
7) Bake. Spoon into tube pan and smooth top. Bake 35 to 40 minutes, until top springs back.
8) Cool upside down. Invert pan and cool completely, at least 1 1/2 hours. Release cake.
9) Glaze. Whisk powdered sugar, lemon juice, and salt. Drizzle over cooled cake.
Notes
– Zest matters: Use a microplane so zest disappears into the batter without weighing it down.
– Don’t overmix: Fold gently to keep the cake tall and airy.
– Make-ahead: Bake 1 day ahead; glaze the day of serving.
– Tools: 10-inch tube pan, mixer, fine mesh sieve, rubber spatula.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American