Lemon Angel Food Cake - Food & Drinks

If you’re searching for a dessert that’s both refreshingly light and delightfully sweet, Lemon Angel Food Cake is a perfect choice.

With its airy texture and zesty lemon flavor, this cake is a crowd-pleaser whether served at a summer picnic, family gathering, or elegant dinner party.

It’s not only beautiful to present but also surprisingly easy to make from scratch or with a boxed mix.

Read More: Coconut Water Smoothie Recipes

What Is Lemon Angel Food Cake?

Lemon Angel Food Cake is a citrusy twist on the classic angel food cake—a cake made primarily from whipped egg whites, sugar, and flour.

Unlike dense cakes, angel food has a light, sponge-like texture.

The addition of lemon zest and juice brightens the flavor and adds a hint of tartness that balances the sweetness beautifully.

Why You’ll Love This Cake

Low Fat: Made without butter or egg yolks, it’s lower in fat than most traditional cakes.
Fluffy and Airy: Thanks to the whipped egg whites, the texture is cloud-like and delicate.
Fresh and Citrusy: The lemon flavor makes it perfect for spring and summer.
Versatile: It pairs wonderfully with berries, whipped cream, or a lemon glaze.

Ingredients You’ll Need

To make a simple homemade Lemon Angel Food Cake, you’ll need the following:

1 cup cake flour (sifted)
1 ½ cups granulated sugar (divided)
12 large egg whites (room temperature)
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest

Optional Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice
½ teaspoon lemon zest

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How to Make Lemon Angel Food Cake

Step 1: Prep the Ingredients
Sift the cake flour with ½ cup of sugar and set aside. This step ensures the cake stays light and smooth.

Step 2: Beat the Egg Whites
In a large, clean mixing bowl, beat the egg whites until foamy. Add cream of tartar and salt, then beat on medium speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

Step 3: Add Flavorings
Gently fold in vanilla extract, lemon juice, and lemon zest. Use a spatula and avoid deflating the egg whites.

Step 4: Incorporate the Dry Ingredients
In batches, sift the flour-sugar mixture over the egg whites and gently fold in with a spatula. Do not overmix.

Step 5: Bake
Pour the batter into an ungreased 10-inch angel food cake pan. Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and a toothpick comes out clean.

Step 6: Cool and Serve
Invert the pan and cool the cake upside-down to prevent collapse. Once cool, run a knife around the edges and release the cake.

Optional Glaze: Mix powdered sugar, lemon juice, and zest for a simple lemon glaze. Drizzle over the cake once it’s fully cooled.

Also Check: Lemon Blueberry Muffins

Serving Suggestions

With Fresh Berries: Strawberries, blueberries, or raspberries complement the lemon flavor beautifully.
Topped with Whipped Cream: A dollop of whipped cream adds richness to every bite.
As a Layered Dessert: Cut the cake into slices and layer it with lemon curd or berry compote for a trifle-style treat.

Storage Tips

Store Lemon Angel Food Cake in an airtight container at room temperature for up to 2 days.

For longer storage, wrap it tightly and refrigerate for up to 5 days. You can also freeze slices for up to 2 months.

Read More: Lemon Blueberry Cake

FAQs About Lemon Angel Food Cake

Can I use a boxed angel food cake mix?
Yes! Just follow the instructions on the box and add lemon zest and juice to the batter to bring out the lemon flavor.

Do I need a special pan?
A tube pan (angel food cake pan) is ideal because it helps the cake rise evenly and prevents the delicate batter from collapsing.

Why invert the pan to cool?
Inverting the cake prevents it from collapsing and maintains its airy structure.

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

Also Check: How to Make Lemon Blueberry Loaf