Lemon Angel Food Cake

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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!

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Delicious

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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!

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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.

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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!

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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!!!

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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!

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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!!

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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!

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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.