Save Recipe Print
Total:
1 hr 54 min
Prep:
14 min
Inactive:
1 hr
Cook:
40 min
Yield:
12 to 16 servings
Level:
Intermediate
Total:
1 hr 54 min
Prep:
14 min
Inactive:
1 hr
Cook:
40 min
Yield:
12 to 16 servings
Level:
Intermediate

Ingredients

Cake: 
Sauce:

Directions

Watch how to make this recipe.

Special equipment: a 10-inch nonstick angel food cake pan

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. 

In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour. 

For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher. 

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs. 

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Dump Cakes

Recipe courtesy of Ree Drummond

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Old-Fashioned Clementine Pound Cake

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword