It is thought angel food cake derives it name because it is so light the angels could eat it and still fly without being weighed down. Regardless of the origins, it is my mother’s favorite cake so I began a quest to create the perfect angel food cake - and this recipe is the winner!
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Why you will love this recipe
This recipe creates a lemon angel food cake with a beautifully aerated texture. Additionally, it is a versatile cake for pairing with other flavors such as citrus, fruit curds or berries. Of course, a dollop of whipped cream always adds a nice touch for plating the dessert!
Ingredients
This Lemon Angel Food Cake recipe uses the following ingredients:
- Cake flour: sift the cake flour to remove any lumps
- Egg whites: Bring egg whites to room temperature prior to embarking on this recipe. Eggs whites will whip to a greater volume when at room temperature.
- Granulated sugar
- Lemon juice and lemon zest: use fresh lemon juice and lemon zest
- Warm water: approximately 110°F (the water will feel warm to the touch)
- Salt
- Cream of tartar: adds more stability to your egg whites
See recipe card for quantities
Equipment
- Cake pan: Use a tube pan with a removable bottom. Do not flour or grease the pan. An angel food cake gets its rising power from the egg white foam. As the cake is baking the batter needs to cling to the side of the pan and grease will prevent this from occurring.
- Mixer: I prefer a stand mixer fitted with the whip attachment to mix the egg whites. You may use a hand-held mixer but the mixing process will take some time (6 - 8 minutes).
- Measuring cups and spoons
- Bowls
- Silicone spatula
FAQs
A sharp, serrated knife is the best option for cutting angel food cake slices. Slowly move the knife back and forth with limited downward pressure to avoid smashing the cake slice.
Cover the cake in plastic wrap or aluminum foil and store at room temperature for up to 3 days. Alternatively, wrap well and store in the freezer for up to 2 months.
More cake recipes
📋 Recipe
Lemon Angel Food Cake Recipe
Equipment
- Measuring cups and spoons
- Bowls
Ingredients
- 1 ½ Cups Egg Whites Room Temperature
- ⅓ Cup Warm Water Approximately 110°
- 1 teaspoons Cream of Tartar
- 1 Cup Granulated Sugar (measure #1)
- ¾ Cup Granulated Sugar (measure #2)
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (approximately 1 lemon)
- 2 Tablespoons Lemon Juice (approximately 1 lemon)
- 1 Cup Cake Flour
Instructions
- Preheat oven to 350℉ (180℃). Note: do not grease angel food cake pan.
- Make lemon sugar: Put the sugar in a bowl and add the lemon zest. Use your fingertips to rub the zest into the sugar for about one minute.¾ Cup Granulated Sugar (measure #2), 2 Tablespoons Lemon Zest
- Place cake flour, lemon sugar and salt in a medium-sized bowl. Whisk to combine and distribute ingredients evenly. Set aside for later.1 Cup Cake Flour, 1 teaspoon Salt
- Place the egg whites, warm water, lemon juice, and cream of tartar into the bowl of a stand mixer.1 ½ Cups Egg Whites, ⅓ Cup Warm Water, 2 Tablespoons Lemon Juice, 1 teaspoons Cream of Tartar
- Using the whisk attachment, begin mixing on medium speed until egg whites become foamy.
- While the mixer is running, slowly add the sugar to the bowl a little at a time. This should take about 2 to 3 minutes.1 Cup Granulated Sugar (measure #1)
- Increase mixer speed to medium-high and continue whipping until stiff, glossy peaks are reached. (Note: Stiff peaks are when egg whites hold their shape firmly and don’t collapse. They have a shiny surface and a slightly elastic texture)
- Remove bowl from the stand mixer.
- Add the combined dry ingredients to the stiffened egg whites in three additions, folding gently between each addition. Take care to not overfold else you will deflate the whipped eggs.
- Pour cake batter into an ungreased angel food cake pan. Carefully smooth the top with a rubber spatula.
- Bake for 30 minutes or until well risen and a toothpick inserted in the center comes out clean.
- Remove from oven and immediately invert the cake pan over onto a cooling rack.
- Let cake cool upside down for 1 hour (leave pan on cake).
- Gently lift pan off cake. If cake is sticking to pan, run a sharp knife around the inside of the pan to release.
Video
Notes
- You need approximately 12 egg whites to make 1 ½ cups.
Ebony says
This is one of the best angel food cake recipes I've tried so far! Saving this so I can make it again. No need to change a thing about this recipe!
Elizabeth says
I love angel food cake! This recipe was so delicious and my family loved it, too!
Juyali says
I loved how this recipe turned out. I wanted to make my version at home because I don't care for store-bought, overly sweet cakes. This was a hit with my family!
dessertswithstephanie says
Hi Juyali, yes - I agree! This cake is not too sweet and simple to create.
DK says
Wow this cake is so soft and fluffy! I've never made angel food cake before but now, with your recipe, I'll be making it often!
dessertswithstephanie says
DK, thank you for your feedback! So pleased you enjoyed the lemon angel food cake.
Megane says
This was my first time making Angel Food Cake and I surprised myself at how well it turned out. Thanks for the easy instructions so an old duck like me can follow them. We love this cake!
dessertswithstephanie says
Thank you for the review, Megane. This is one of my favorite cakes.
Tina says
This really is the perfect angel food cake recipe! It's perfect for strawberry season!
Keri Bevan says
I always wanted to make angel food cake without a mix, so this recipe was really helpful Thank you for all the great tips!
Giangi Townsend says
So fluffy and light. A true delight.
Thank you for all your tips. It was my first time making it and they sure helped me along.
Gloria says
Angel food cake is one of those classics that will never grow old. Perfect for lots of great toppings. I love to eat it all on it's own.
CanadelE says
This is so light and fluffy. Great tip on unmolding the cake - first time my angel food cake came out without pieces ripping off.