Go Back
+ servings
Slice of cake on plate topped with candied lemons.

Lemon Angel Food Cake

Light Fluffy Lemon Angel Food Cake topped with a whipped lemon cream and a layer of sliced candied lemons.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 slices
Author Jenn


Cake Batter

  • 1 ¾ cups (350 g) Granulated Sugar
  • 2 Tbsp Lemon Zest
  • 1 Cup (128 g) Cake Flour
  • 12 Egg Whites room temperature
  • 1 ½ tsp Cream of Tartar
  • ¼ 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


  • Sliced Lemons or Sliced Candied Lemons


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.