Lemon Angel Food Cake

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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.

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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!

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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!

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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!

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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

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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!

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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

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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.

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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.

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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!!