Lemon Angel Food Cake

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
8 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 2 cups sifted superfine sugar, divided
  • 1 1/3 cups sifted cake flour (not self-rising)
  • 1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 teaspoons grated lemon zest (2 lemons)
Directions

Preheat the oven to 350 degrees F.

Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.


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4.8 68
The absolute best angel food cake you will ever eat!  I don't bother with sifting more than once and I do spray the pan with non stick spray.  I have also made this with added strawberry juice (mashed and then strained fresh strawberries) and getting ready to try with raspberries.  Fantastic cake! Thank you, Ina! item not reviewed by moderator and published
Amazing!! An outstanding cake. So moist and fluffy! The lemon zest gives it a nice touch. Be prepared to sift, sift, sift! I'm making this recipe again! item not reviewed by moderator and published
It was perfect but it stuck to my pan haha item not reviewed by moderator and published
This is a great cake that is really light and a healthier alternative as far as dessert goes! I didn't want to have it flavored with the lemon zest, so alternately I used 1 tsp of vanilla to compensate and it turns out amazing. Make sure to cool it "upside down" (with the bottom of the pan towards the ceiling) so that the cake slides right out after you clear the edges. I serve with fresh whipped cream and fruit. Perfect for summer time!!! item not reviewed by moderator and published
..After using 12 egg yolks for an ice cream recipe, I had egg whites and nothing to do with them. I found this and after reading the other reviews decided to give it a try. It was really amazing! I didn't have any lemons and didn't get to use those but I will next time. This took a little time with all the sifting and folding but it was worth it. I used this cake for strawberry short cake. PERFECT! I can't wait to try it with the lemon zest and maybe some lemon curd. YUM! item not reviewed by moderator and published
I have made many angel food cakes and they were all disappointments, no better than store-bought. Then I tried Ina's recipe. Folks, it was fantastic....great texture, flavor was just the right amount of sweet vanilla (my only variation was omitting the lemon zest), crunchy top and moist spongy insides. I followed the instructions exactly, even sifting 4 times, and I think that must be the key. I could not find superfine sugar at my grocery store so I put regular sugar in the food processor for a minute or so (thanks for the tip Alton Brown). This cake won't last until the morning because we keep sneaking slices. It is so good that It doesn't need berries, whipped cream or ice cream. Make this cake! item not reviewed by moderator and published
Totally awesome indeed item not reviewed by moderator and published
FANTASTIC! I AM GLUTEN FREE SO I SUBSTITUTED THE FLOUR WITH GLUTEN FREE FLOUR CALLED CUP-4-CUP. IF YOU ARE GLUTEN FREE YOU KNOW HOW HARD IT IS TO FIND A GREAT DESERT OR BETTER YET MAKE ONE. BASED ON THE FEEDBACK REGARDING LESS SUGAR, I AGREE. I USED 1 CUP O SUGAR AND NEXT TIME I WILL USE 3/4 CUP. ALSO, I USED 1/4 TSP OF VANILLA AND 1/4 TSP ALMOND EXTRACTS. THANK YOU INA ANOTHER NEVER FAIL RECIPE. item not reviewed by moderator and published
Loved this recipe! So much better then a store bought angel food cake. Followed the recipe exactly and It came out perfect. item not reviewed by moderator and published
Recipe seems to be very good, however, every time I have tried to make an angel food cake when I inverted the pan the cake fell out in a couple of minutes. I checked for doneness as suggested in the recipe and did not grease the pan and it was not a nonstick pan. Cake tasted good but was certainly not the correct texture. Help! item not reviewed by moderator and published

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