Lemon Angel Food Cake

What’s light, airy , and makes you smile with every bite? Angel Food Cake with a zesty lemon kick of course! It’s spring, the sun is out and I’m craving everything lemon. This easy angel food cake recipe consists of a few ingredients that transform into the most delicious fluffy dessert. You should try it sometime, especially with a big slice of cake 🙂

How do you make Angel Food Cake?

Well, you get to whip egg whites and sugar until they become full of air, sift in a little cake flour, add some citrus and vanilla, then bake into the best squishy pillow cake you’ll ever eat. Oh I forgot to mention, slather a thick layer of lemon whipped cream and candied sliced lemons for a fabulous lemon flavor dream.

Tips for this Making Lemon Cake

• Use room temperature egg whites.
• For the best lemon flavor use fresh lemon zest and lemon juice.
• Prepare cake in a non-stick Angel Food Cake Pan, Do Not spray with with non-stick spray.
• Place sugar and orange zest in a food processor and pulse until it becomes a fine powder.
• Make sure to sift your cake flour to remove any lumps.
• Combine the egg whites, lemon juice, water, and cream of tartar in stand mixer, then whip until soft peaks form.
• Keeping the mixer on, slowly pour in the lemon sugar as the mixture stiffens more to medium peaks.
• Gently fold your flour into the egg whites with a spatula, adding just enough to coat the top at a time.
• I do a slow movement across the top, one around the sides of the bowl, and repeat until i don’t see any flour streaks.
• Move the spatula slow and carefully, DO NOT stir, you want to keep all the air bubbles.
• Scoop the batter evenly into the cake pan, don’t smooth or flatten, it will all work out in the baking process.
• Once baked, flip the cake pan upside down with the open side on the cooling rack.
• The Angel Food Cake Pan should have small feet which allow the cake to slowly fall onto the rack from the pan as it cools.
• While the cake cools, make you whipped cream.
• The baked cake can be stored in an air tight container at room temperature. If you top with whipped cream, store in the fridge.

Angel Food Cake Toppings

Whipped cream and fruit are the most common toppings for this fluffy angel food cake. You can choose any fresh fruit you like. Whipped cream can be swapped out for whipped mascarpone or a buttercream frosting. If you’re really feeling wild drizzle on some caramel or chocolate sauce with your fruit!!

Lemon Angel Food Cake

Light Fluffy Lemon Angel Food Cake topped with a whipped lemon cream and a layer of sliced candied lemons.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12 slices

Ingredients

Cake Batter

• 1 3/4 cups (350 g) Granulated Sugar
• 2 Tbsp Lemon Zest
• 1 Cup (128 g) Cake Flour
• 12 Egg Whites room temperature
• 1 1/2 tsp Cream of Tartar
• 1/4 cup (62.5 ml) Water
• 1 Tbsp Lemon Juice

Lemon Whipped Cream

• 2 Cups ( 500 ml) Heavy Whipping Cream
• 2 tsp Vanilla Extract
• 1 Tbsp Lemon Juice
• 2 tsp Lemon Zest

Toppings

• Sliced Lemons or Sliced Candied Lemons

Instructions

Cake Batter

• Preheat oven to 350 F (176 C) and set aside a non-stick Angel Food Cake Pan, Do Not spray with with non-stick spray.
• Place sugar and lemon zest in a food processor and pulse until it becomes a fine powder.
• Combine the egg whites, lemon juice, water, and cream of tartar in stand mixer, then whip on medium speed using the whisk attachment until soft peaks form.
• Keeping the mixer on, slowly pour in the lemon sugar as the mixture stiffens more to medium peaks.
• Remove bowl from stand mixer and gently fold in flour with a spatula, adding just enough to coat the top at a time.
• Move the spatula slow and carefully, DO NOT stir, you want to keep all the air bubbles.
• Scoop the batter evenly into the cake pan, don’t smooth or flatten.
• Place cake pan on middle rack and bake for 30-35 minutes. The exposed cake should turn golden brown and when you insert a skewer halfway down the cake should be dry.
• Once baked, flip the cake pan upside down with the open side on the cooling rack.
• Let cake cool for about an hour to allow it to drop from the pan. If the cooled cake hasn’t dropped, run a small flat knife around the edges then flip upside again.

Make Lemon Whipped Cream

• Combine all ingredients into bowl of stand mixer with whisk attachment.
• Whip on medium high until reaches desired consistency.

did you make this recipe?Mention @twocupsflour or tag #twocupsflour!