Description
This Lemon Angel Food Cake is light, fluffy, and bursting with bright citrus flavor. Made with whipped egg whites and fresh lemon zest, it’s a naturally fat-free dessert that’s perfect for spring or summer gatherings.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, sift together cake flour and 3/4 cup of the sugar. Set aside.
- In a large mixing bowl, beat egg whites with salt, cream of tartar, and vanilla extract until soft peaks form.
- Gradually add the remaining 3/4 cup sugar and continue beating until stiff peaks form.
- Gently fold in the lemon zest.
- Sift the flour-sugar mixture over the egg whites in 3 additions, gently folding after each addition just until combined.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top.
- Bake for 35–40 minutes, or until the cake is golden and springs back when touched.
- Immediately invert the pan and cool completely upside down before removing the cake.
Notes
- Use room temperature egg whites for best volume.
- Don’t grease the pan — the batter needs to cling to the sides to rise properly.
- Serve with fresh berries, whipped cream, or a lemon glaze for extra flavor.
- To remove the cake, run a thin knife around the edges and center tube after cooling.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 25g
- Sodium: 115mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
