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
I am a HUGE fan of everything Ina Garten makes! I am trying to eat healthier and this was the perfect dessert to bring over to a friend's house! I also made a fresh berry compote which was the perfect compliment to the end of a perfect meal! This will be a keeper and I will take this to many a dinner with confidence! item not reviewed by moderator and published
Being Australian i had no idea what angel food tasted like although i had heard of it before, but i needed a recipe for a friend who has a specific diet due to health reasons, meaning no dairy or saturated fats (with egg whites obviously being ok!, so thought i'd try this out and now i absolutely adore it! I followed the instructions exactly and it turned out very moist, i tried another recipe once and found it a bit dry (overcooked?. You may have to tweak the cooking times to get it just right for your oven. You can use the left over egg yolks for ice-cream or other recipes, freezing egg yolks is fine too! The only warning i have is to try and make this for a party or for an event, if it hangs around the house you may well eat the whole cake yourself in one day..... item not reviewed by moderator and published
This is amazingly good! Due to health issues I can't eat fatty desserts and I thought I had to give up everything with any flavor. But this cake is so light and just tastes wonderful, and very low calories and no fat. How great is that! Served it with fresh berries. Thanks Ina. item not reviewed by moderator and published
I made this cake for the 1st time and every1 loved it . Its was moist and delightful : item not reviewed by moderator and published
Ive made this twice now and both times it came out perfect; it was my first time making an angel food cake but it was so easy, I dont add the lemon and instead add a homemade whipped cream topping (1.5 cups heavy whipping cream, 1/3 cup powdered sugar and one teaspoon vanilla, whip with hand held mixer until light and fluffy and cover entire cake, not just top, and put cut up strawberries on top. really easy and really good! item not reviewed by moderator and published
Unlike my experience with Alton Brown's angel food cake, this once came out well and my egg whites whipped amazingly w/o the water (that AB calls for in his recipe. However, I overbaked the cake when I left it in the maximum time, whereas AB's cake needed more time. :(:( that made me a sad Manda. And it went from not springing back and being slightly undercooked to over-cooked in like 1.5 mins time. AB's cake had better flavor, but seemed too sweet. Ina's was not overly sweet- perfect for berry sauces & whipped cream. Hubby said it needed to be sweeter- maybe that's cuz I didn't put all the sugar recipe called for into it :-/ Lesson learned- don't tweak a new recipe based on old ones you've made!! item not reviewed by moderator and published
I wanted something light to serve for Easter dinner and this was perfect! Not hard to make and 100 times better than a store bought Angel Food Cake. I served it with pureed strawberries and whipped cream and everyone raved over it. Once again Ina's dessert was a huge hit! item not reviewed by moderator and published
GREAT! Never made an angel food cake before, but I am not a novice baker. This was VERY simple. I didn't (and refuse to buy have super fine sugar, but after 1-2 minutes in a food processor, regular sugar is perfect. The kitchen aid really does all of the work for you...just the folding takes a little time. I found 40 minutes was perfect...the cake came out light, airy, and melt-in-your-mouth. SO great! item not reviewed by moderator and published
This was so fluffy! It was light and airy, and I had a lot of fun making it. However, this cake was really sweet, so instead of 2 cups of sugar, next time I will use one cup of sugar. Highly recommended! item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
Totally worth the multiple sifting steps. This cake literally melts in your mouth. I served it with macerated strawberries and blueberries using a packet of sweetener per my husband's and my serving. I did not find baker's sugar in my grocery store, but used my food processor to process regular sugar to a consistency of fine beach sand. I followed the recipe to the letter, and was very pleased with the results. I would serve this to company any day! and yes - you do not grease the cake pan. Trust the recipe - outstanding results! item not reviewed by moderator and published
This is THE BEST angel food cake I have ever tasted. I followed the recipe and it came out PERFECT. Using superfine granulated sugar made a big difference in the taste. item not reviewed by moderator and published
This cake was SO delicious! I am trying to make a new recipe each weekend and the other day I tried this one. It was great b/c I had all the ingredients already. This cake is pretty inexpensive to make, as long as the eggs are on sale. I didn't have access to superfine sugar, but just used Ina's tip of putting granulated sugar in a food processor to make it fine. The cake was absolutely perfect, fluffy and had a little crunch on the outside! It was like eating a cloud with a sprinkle of lemon flavoring. I do tend to do a little bit less of the zest as Ina does, has I've found that too be a little to much sometimes, but I think this cake is better with lemon zest than just plain vanilla. I plan to make it for Mother's Day and serve with fresh whipped cream and strawberries! : Definitely try this out! item not reviewed by moderator and published
I have NEVER had an angel food cake come out right - until now. I followed Ina's recipe to a 't' and I had also seen the episode where she made this. She emphasized the importance of making sure the egg whites are at room temperature (I left mine on the counter for about 5 hours, to use superfine sugar, to sift the flour, to sprinkle the sugar into the egg white mixture instead of just dumping it all in and to carefully fold the flour mixture into the egg whites. I heeded every bit of her advice and my cake came out absolutely perfect!! No more store-bought cakes for me. Thanks, Ina!!! item not reviewed by moderator and published
This cake was very easy and came out so tasty! THe only problem I found is that it was pretty chewy rather than fluffy. I probably either over-mixed the whites or baked it a couple extra minutes. But even still, it was delicious! item not reviewed by moderator and published
Love this recipe! I made my sister-in-law's wedding cake. I did many trial runs and it was a success. Modifications: 1. I didn't use lemon. 2. I used a regular round cake pan since we didn't want the hole in the middle like in a bundt cake pan. 3. I couldn't find superfine sugar so we put the sugar in a food processor. 4. You must sift this the required 4 times to avoid grainy lumps in the finished cake. 5. Use pam for baking to get it out of the pan since it sticks SUPER BAD. 6. Make sure you run a knife through the finished batter in the pan to avoid air pockets. I topped this with fresh whipped cream and strawberries and used wooden dowels for support. Turned out great! :) Thanks Ina!! item not reviewed by moderator and published
Love this recipe - made it for a birthday at work, and now receive frequent requests. I serve it with lemon curd (Barefoot Contessa recipe) and fresh strawberries. So beautiful and light! item not reviewed by moderator and published
The recipe was easy. I used granulated sugar so then beat the whites for longer, about 8 minutes (set a timer) to melt the sugar and achieve the proper aeration. This is especially useful if you want to use organic sugar. I found the lemon overpowering the vanilla sweetness of the cake. It also sometimes left a sour aftertaste. Unnecessary. item not reviewed by moderator and published
It was very easy to make in the mixer. The cake is light and delicious. I made it for my mom because angel food cake is her favorite. She loved it and so did the rest of the family and friends. item not reviewed by moderator and published
This recipe was very good once I got it out of the pan. The instructions said to pour it into an ungreased pan. I had trouble getting the medium peeks and probably overmixed it so it may be my fault but it looked awful by the time I scraped it away from the pan. In any case, next time I will at least sray the pan with cooking spray. That being said, it was the best angel food cake I've ever tasted. It's nothing like the tasteless spongey store bought version. item not reviewed by moderator and published
This cake was de-e-e-licious! I find it hard to say any more. I followed her recipe and it was perfect. The only thing I can find to say is that it was so fluffy it was impossible to follow her instruction to invert the pan to cool. But in the end, it didn't matter because it came out of the pan just fine. I made the lemon glaze and it was delightful. I'll never need another angel food cake recipe. Thanks, Ina! item not reviewed by moderator and published
I've made this cake twice and both times it came out fantastic but the second time it was waaay better. The first time, I used eggs from the grocery store; the second time, I used eggs I bought at the farmer's market. The difference was unbelievable, in taste, texture and in the quantity required (I only needed 8 of the farm eggs to make 1.5C of whites). They whipped up higher and tasted sooo much better in the cake. If you're going to go to the effort to make this, it's well worth the extra couple of dollars! item not reviewed by moderator and published
This was my first time to make an Angel Food Cake. Of course I used this recipe by Ina because her techniques are not complicated to follow. I follow the directions to the tee, except I used powered sugar instead of regular sugar. The cake had no problems rising because of the switch. This angel food cake was light and airy with a wonderful lemon flavor running though it. It was not overpowering at all. The lemon flavor also complimented the flavors of the different fruit and ice cream topping drizzled over it. I will definitely be making this cake again (I am actually making it right now for my husband's birthday tomorrow). Thank you for such a wonderful recipe! item not reviewed by moderator and published
Srry to waste space with this but for the sugar, do u use reg sugar or confectioners sugar, i jus wanna be sure before i cook this item not reviewed by moderator and published
This cake is absolutely fabulous! It is the most moist angel food cake I have ever made/tasted. I did not glaze it but made a lemon honey yogurt sauce from Giada De Laurentis and was a perfect complement. I highly recommend doing this. You can't go wrong! item not reviewed by moderator and published
i have made this cake as with many other recipes, and it came out excelent as everything i do from Ina's books. i have all 5 of them and have met her many times in the hamptons. she is truely a great person with a wonderful soul and heart. i know some people that worked for her ate the barefoot contessa and i have eaten from there as well and the food speaks for itself absoultly wonderful and great tasting and simply elegant. i am a heavy person and know many a heavy chefs and cooks and as my believe as they must be pretty damm good if the a big person as they eat every thing they make. baking is completely different than cooking , baking is a science and evrey little detail must be exact . the attitude for one thiing. also lemons come in many sizes us common sense if its a large lemon just use one instead of 2. most angel food cake so regular cakes have 2 cups or more sugar in them so it is normal for that matter. last of least of you can not use common sense or follow a recipie but ina's boxed items they work just as well and come out excellent too item not reviewed by moderator and published
Made this and served with a mixed berry compote so I didn't glaze it, but can't wait to try it with the lemon glaze. I was easy to put to gether and mix up. Rose so high in the oven and is light and fluffy. Thank youfor another great recipe Ina...you make me look sooooooooo good. item not reviewed by moderator and published
While I found this recipe easy to make, I question the proportions. I zested one lemon which was way over the 1 1/2 teaspoons the recipe claims comes from 2 lemons. I agree with others that this was also a lot of sugar. Would pick another recipe next time and I like most of Ina's recipes. item not reviewed by moderator and published
I have made this cake twice now and my husband swears it's the best he's had. His mother is quit th baker, so this recipe's a keepr for me!! item not reviewed by moderator and published
I don't know what it is, but the 3 Barefoot Contessa recipes I have tried so far have TOTALLY flopped. I love the show...which is why I just keep trying over and over (her food always looks SOOOOOOOOO scrumptious). I followed directions eexactly and when I pulled it out of the oven it looked GORGEOUS; I was so excited!!!! Then within the next five minutes it fell to half the original size and became chewy and dense rather than fluffy. I don't know what went wrong... maybe it has something to do with the high altitude??? Overall, very disappointed- I just don't know what I did wrong, and I am a very experienced baker. I'm trying to save it by making a trifle layering angelfood cake, strawberries, dulce de leche, and whipped cream. item not reviewed by moderator and published
I was in the mood for a light lemony cake, and what better fits this description than an lemon angel food cake? i cracked the eggs, and sifted the flour with great care hopefully ensuring a good outcome, and it was better than i could have hoped :) the texture was light and fluffy, and it had a perfect sweet lemon flavor (even though i used lemon extract instead of zest) i would definatly make this again. item not reviewed by moderator and published
this cake was easy to make and delicious, have always been intimated by making an angel food cake but not anymore.I did use egg beaters egg whites and worked great, everyone loved it, its a keeper for sure! item not reviewed by moderator and published
I don't understand how everyone found this recipe to be good. There was 2 cups of sugar in it!!! It tasted like i just put a tabelspoon of sugar in my mouth with every bite. What is wrong with you Ina? what a waste. I'm gonna use this recipe next time http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_984,00.html?rsrc=search Sick item not reviewed by moderator and published
It doesn't get much easier except if you use the plastic tasting box mixes. This is an excellent easy to follow recipe with great tasting and beautiful looking results. I've tried several scratch angel food cake recipes before and mostly hocky pucks is what I achieved so I was a little nervous at the start. But take it from me this recipe is A winner! item not reviewed by moderator and published
This is by far the best angel food cake recipe I've tried. Don't be afraid to try it. Its my husband's favorite dessert and always comes out perfect. Be sure to use parchment paper on the bottom on the pan. A Cook from Laguna Niguel item not reviewed by moderator and published
This was so good. This was my 3rd attempt at making an angel food cake and it came out perfect. I tried 2 different recipes and they flopped. This one is a winner. I couldn't find super fine sugar, so I put granulated sugar in my food processor for a couple of minutes. Thanks Ina for another great recipe! item not reviewed by moderator and published
The cake is light and sweet - no glaze or frosting needed! item not reviewed by moderator and published
While my finished cake was not as beautiful as Ina's, it was still tasty. I was very hesitant to try this recipe since egg whites are notoriously hard to work with, but I followed the recipe and it baked up pretty well. The cake has a light hint of lemon and the texture is moist and fluffy. For my first try at angel food cake, this one turned out great! I will try again with different flavorings. item not reviewed by moderator and published
Super light and fluffy with a hint of lemon. Wonderful! item not reviewed by moderator and published
Yummy! This cake was light and had the perfect amount of lemon. I served it up with macerated strawberries and raspberries and it was a super hit. It is a little time-consuming and filled my very tiny kitchen with dustings of sifted flour, but it was so worth it. item not reviewed by moderator and published
This cake came out wonderful. It was so light and very moist. I made it for a family dinner and there was not a crumb left. I served it with Emeril's raspberry sauce. This recipe is a keeper. item not reviewed by moderator and published
I baked three angle food cakes in one day. This one was my favorite! It was light and the lemon flavor was perfect. item not reviewed by moderator and published
very easy and tastes great item not reviewed by moderator and published
I had never tried to make an angel food cake before. It was beautiful. The taste was wonderful. I wish I would have taken a picture of it. It raised so high. I will definately make this again!!!!! item not reviewed by moderator and published
This lemon angel food cake is quite delicious. It is very light and has a very subtle lemon taste, the lemon is not overwhelming at all. The cake is not too sweet. Perfect to serve for a shower or just to have for yourself with a hot cup of tea. item not reviewed by moderator and published
This cake is the essential angel food. The lemon essence is perfect, not too overbearing but light and fresh tasting. The cake itself is amazing. My family begs for this cake. Ina, you're like a member of our family. My young girls, 14 and 7, always watch your show with me. Thanks!! item not reviewed by moderator and published
This is the first time I have ever made angel food cake and I couldn't have picked a better recipe. Very easy to make and the taste was out of this world. I'll be making this cake again. item not reviewed by moderator and published
Beautiful cake, easy to make...thanks! item not reviewed by moderator and published
The cake was good, but way too much prep involved for me; I am not sure where Ina came up with the 20 minute estimate. item not reviewed by moderator and published
This was delicious! Ina you're great! You're the best chef on TV! item not reviewed by moderator and published
Ina's Lemon Angel Food Cake is the best yet. I had to improvise because I didn't have enough eggs and did not have cake flour and it still turned out EXCELLENT!!! I loved the texture and taste, and especially the guilt free part of it. Well done again Ina! I love all of your recipes, and this is no exception! (Note: cake flour is quite expensive, and not a basic that is always in my pantry, so I substituted it for a makeshift cake flour of 1 3/4 cup all-purpose flour and 1/4 cup of corn starch...sift together and use in this fantastic recipe!) item not reviewed by moderator and published
This is the second time I have made this cake. It is heavenly. I followed the recipe very carefully and the second time my cake was so high and beautiful. I love Ina. item not reviewed by moderator and published
The first angel food cake i've ever made and tastes so much better than store bought that i don't think i'll ever buy another one. item not reviewed by moderator and published
this tasted great and everyone loved it. made three for a party and not even a crumb was left. item not reviewed by moderator and published
This cake is so easy to make and just delicious. It doesn't last long. Make sure to use the superfine sugar though. I made it once with regular sugar and it did come out a bit different. Ina does it again!! item not reviewed by moderator and published
One word for this cake...Excellent! I have made it many times. It is the only one I make now. It is so light and fresh...great with berries. My teenage son requests it for his birthday. It is simply the best! item not reviewed by moderator and published
I have never liked angel food cakes until I made this one. I have made it 4 or 5 times and it's wonderful each time. It is worth a dozen of eggs to make. item not reviewed by moderator and published
This recipe was very easy to follow, quick to produce and it tastes great. item not reviewed by moderator and published

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