Heavenly Lemon Cloud Cake

There’s something truly magical about a perfectly baked angel food cake, and this Lemon Angel Food Cake recipe elevates that experience with a vibrant burst of citrus. This homemade delight is renowned for its incredibly light, airy texture and refreshing lemon flavor, making it a dream dessert that feels like biting into a cloud. It’s the ideal sweet treat that’s not overly rich, perfect for special occasions like Easter, spring gatherings, or any time you crave a delicate, flavorful indulgence.

The Ultimate Lemon Angel Food Cake: A Cloud of Citrus Delight

Few desserts can rival the ethereal lightness of an angel food cake, and this lemon variation takes it to an entirely new level. Imagine a cake so incredibly soft and cloudlike, it practically melts in your mouth, leaving behind a refreshing burst of zesty lemon. We achieve this vibrant flavor by infusing the cake with homemade lemon extract, ensuring a truly authentic citrus experience that permeates every delicate crumb.

What sets angel food cake apart, and especially this lemon version, is its unique composition. Made entirely without butter or any added fats, it stands as a wonderfully light and wholesome option, perfect for concluding a rich meal without feeling heavy. The secret to its signature airy texture lies in the careful preparation of the meringue and the use of specific ingredients like cake flour and powdered sugar. These components work in harmony to create a structure that is both delicate and resilient, ensuring your cake bakes up tall, fluffy, and utterly delightful to eat. It’s truly a labor of love that rewards you with an unforgettable dessert experience.

Mastering Angel Food Cake: Essential Tips to Avoid Common Pitfalls

Angel food cake has earned a reputation for being a bit temperamental, and after numerous tests to perfect this lemon rendition, I can certainly understand why. But fear not! By understanding the most common issues and implementing these tried-and-true fixes, you can achieve consistently spectacular results. Baking this seemingly complex cake can be straightforward if you pay close attention to these critical details:

• The Immaculate Bowl is Key: Even the slightest trace of oil, grease, or egg yolk can be the enemy of your egg whites. Fat prevents egg whites from whipping up into the stable, voluminous meringue needed for angel food cake. Always start with a meticulously clean stainless steel or glass mixing bowl. For an extra safeguard, give your bowl a quick wipe with white vinegar or lemon juice to eliminate any lingering residue. This simple step is fundamental to success.
• The Art of Whipping Meringue – Know When to Stop: Once your egg whites achieve stiff peaks, your work is done. It’s incredibly tempting to keep beating them “just in case,” but overwhipped meringue quickly becomes dry, granular, and unstable, losing its ability to create that characteristic light texture. There’s no recovery from overwhipping; you’ll need to start over. Look for peaks that stand tall and hold their shape firmly but still possess a smooth, glossy sheen, not a dull or crumbly appearance.
• Choosing the Right Baking Vessel: Angel food cake demands a specific environment to rise correctly: an ungreased tube pan. The batter needs to cling to the sides of the pan as it climbs during baking, allowing it to reach its full, airy potential. Greasing the pan, or using a nonstick pan or a Bundt pan with intricate designs, will prevent the batter from adhering, causing your cake to collapse or bake unevenly. This is not a suggestion; it’s a non-negotiable requirement for a successful angel food cake.
• Gentle Folding is Paramount: When it’s time to incorporate your sifted flour mixture into the delicate meringue, a light, patient hand is essential. Use a rubber spatula and employ a gentle folding technique, turning the bowl slowly as you go. The primary goal here is to retain as much of that painstakingly whipped air in the batter as possible. Aggressive mixing will deflate the meringue, resulting in a dense, heavy cake rather than the desired tall, fluffy, and airy masterpiece. Think of it as carefully combining two precious clouds without losing their buoyancy.

4.67 from 3 votes

Lemon Angel Food Cake Recipe

Perfectly light, airy, and bursting with fresh citrus flavor, this lemon angel food cake is like biting into a cloud!

Prep:

30 minutes
minutes

Cook:

1 hour
hour

Total Time:

1 hour
hour
30 minutes
minutes

Servings:

10
people

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Rate

Ingredients

• 12 egg whites
• 1¼ teaspoons cream of tartar
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• 1 cup cake flour
• 1¼ cups powdered sugar
• 1½ teaspoons pure vanilla extract
• ¾ teaspoon lemon extract

Equipment

• Kitchen Scale (optional)
• Tube Pan
• Stand Mixer

Instructions

• Preheat oven to 350°F. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whip on low speed until small bubbles begin to form, about 1-2 minutes.
  12 egg whites
  
• Add in the cream of tartar and kosher salt, and continue whipping.
  1¼ teaspoons cream of tartar, ¾ teaspoon kosher salt
  
• Once it has slightly increased in volume and faint lines are visible in the egg whites, with the mixer still running, slowly pour the granulated sugar in, maintaining a steady stream.
  1 cup granulated sugar
  
• Once the sugar is added, increase mixer speed to medium-low (setting 4) and allow to whip to a stiff meringue. Do not increase speed higher than 4. This speed creates a steady, stiff meringue that will not fall. In this case, faster is not better. The higher speed will create a stiff meringue but not a steady one, resulting in varied results such as the cake falling in different spots causing an uneven cake. Achieving a sturdy meringue will take about 20 minutes.
  
• While the meringue is whipping, in a medium-sized bowl, sift the cake flour and powdered sugar together. If you do not have a sifter, you may use a fine sieve. Sifting the flour and powdered sugar together will aerate them, which in turn will create a lighter, more even-textured cake. Once sifted, set aside until the meringue is finished.
  1 cup cake flour, 1¼ cups powdered sugar
  
• After about 12 minutes of whipping the egg whites, you should have very soft peaks.
• With the mixer still going, add in the vanilla extract and lemon extract. Continue whipping the egg whites until very stiff peaks have formed, about 8 more minutes.
  1½ teaspoons pure vanilla extract, ¾ teaspoon lemon extract
  
• During the last 3-4 minutes, check your meringue about every 45 seconds by pushing the whisk through the meringue and pulling up. If, when you remove the whisk, the egg whites do not maintain a stiff peak (if they fall slightly over), your meringue is not ready. A good meringue will have stiff peaks and some noticeable resistance when the whisk is pushed through it. Once you have reached stiff peaks, do not keep whipping as the meringue can be overwhipped and get soft and can no longer be whipped back stiff, in which case you will need to start over.
  
• Add the flour and powdered sugar mixture to the meringue. Using a rubber spatula, gently fold them together until they are homogeneous. A good method to folding them together without killing the meringue is to start at one point, run the spatula around the outside edge of the bowl. Upon reaching the starting point again, cut down the middle of the bowl. Start again at the same starting point and run around the bowl, cut through the center until it is mixed. Be sure to scrape underneath the meringue to the bottom of the bowl to incorporate all of it.
  
• Carefully pour the batter into an ungreased tube pan and spread evenly throughout. Do not grease this pan. The cake will cling to the sides and rise as it is supposed to. Any kind of oil will kill a meringue.
  
• Place in the preheated oven and bake for 45-60 minutes, or until golden brown and the cake springs back when touched.
  
• Once baked, remove from the oven and place upside down onto a cooling rack, plate, or cake stand. Allow to cool for about 1 hour.
• Carefully run a butter knife around the edges of the pan on both the outside and the inside tube. Remove the cake from the pan.
• Top with whipped cream and berries and serve!
  

Notes

• Save your leftover egg yolks for a double batch of creme brulee or other rich desserts like custards and curds!
• Ensure the egg whites are beaten thoroughly into a stiff, stable meringue. This step requires patience and time, but it’s absolutely crucial for the cake’s structure and lightness.
• Prevent any egg yolk from mixing with the egg whites. Even a tiny amount of fat from the yolk can inhibit the whites from foaming and forming proper peaks.
• When incorporating the dry ingredients into the meringue, fold them very gently. The goal is to preserve as much air as possible in the batter, which is what gives angel food cake its signature height and fluffy texture, preventing it from collapsing.

Storage: To maintain its delicate texture and fresh flavor, store leftover lemon angel food cake in an airtight container. It can be kept at room temperature for up to 2 days, in the refrigerator for up to 1 week, or frozen for up to 6 months. For optimal taste and texture after refrigeration or freezing, allow the cake to thaw overnight in the refrigerator, then bring it to room temperature before serving.

Nutrition Facts

Lemon Angel Food Cake Recipe

Amount Per Serving (1 slice)

Calories 202
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 235mg10%

Potassium 135mg4%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 35g39%

Protein 5g10%

Vitamin A 1IU0%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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A Detailed Guide: How to Make Lemon Angel Food Cake Step-by-Step

Creating this magnificent Lemon Angel Food Cake is a rewarding process that combines precision with a touch of culinary artistry. Follow these steps carefully to ensure a light, airy, and utterly delicious outcome:

Step 1: Prepare the Oven and Whip Egg Whites
Begin by preheating your oven to 350°F (175°C). Separate 12 large egg whites, ensuring absolutely no yolk contaminates them (save those yolks for a decadent Boston cream pie poke cake or rich chocolate pots de creme!). Place the egg whites in the impeccably clean bowl of a stand mixer fitted with the whisk attachment. Start whipping on low speed. You’ll notice small bubbles beginning to form on the surface within 1-2 minutes. This initial aeration is crucial for building volume.

Step 2: Stabilize with Cream of Tartar and Salt
Once the egg whites are lightly foamy, add 1¼ teaspoons of cream of tartar and ¾ teaspoon of kosher salt to the bowl. Continue whipping. The cream of tartar acts as a stabilizer, helping the meringue hold its structure and preventing it from collapsing. Adding salt at this stage, rather than earlier, also aids in stabilizing the egg whites without hindering their ability to foam up properly. This combination ensures a robust meringue foundation for your cake.

Step 3: Gradually Incorporate Granulated Sugar
As the egg whites increase slightly in volume and you can see faint lines appearing in the foam, it’s time to add the granulated sugar. With the mixer still running, slowly pour in 1 cup of granulated sugar in a steady, thin stream. This gradual addition allows the sugar to dissolve properly, creating a smooth and stable meringue. Avoid dumping the sugar in all at once, as this can deflate the egg whites and make the meringue grainy.

Step 4: Achieve Stiff Meringue Peaks
After the granulated sugar has been fully incorporated, increase the mixer speed to medium-low (specifically, setting 4 on most stand mixers). Allow the meringue to whip steadily until it forms very stiff, glossy peaks. It’s crucial not to exceed speed 4. While a higher speed might seem faster, it often creates a meringue that is stiff but not stable, leading to an uneven cake structure that can collapse in certain areas. This patient, medium-low whipping process will take approximately 20 minutes to achieve a truly sturdy and reliable meringue.

Step 5: Prepare Dry Ingredients
While your meringue is diligently whipping, take a medium-sized bowl and sift together 1 cup of cake flour and 1¼ cups of powdered sugar. If you don’t have a sifter, a fine-mesh sieve will work just as well. Sifting these dry ingredients is not merely for removing lumps; it’s a vital step that aerates them. This aeration contributes significantly to the lightness and even texture of the final cake. Once sifted, set the mixture aside until your meringue is fully prepared.

Step 6: Infuse with Extracts
Around the 12-minute mark of whipping the egg whites, you should observe them forming very soft peaks. At this point, with the mixer still running, incorporate 1½ teaspoons of pure vanilla extract and ¾ teaspoon of lemon extract. Continue whipping the egg whites for approximately 8 more minutes, or until they reach those crucial very stiff peaks. The extracts deepen the flavor profile, adding complexity to the bright lemon notes.

Step 7: Verify Meringue Consistency
During the final 3-4 minutes of whipping, check your meringue’s consistency every 45 seconds. Do this by pushing the whisk through the meringue and then lifting it straight up. If the egg whites do not hold a stiff, upright peak (i.e., if they droop slightly), continue whipping. A perfectly stiff meringue will stand firm with a noticeable resistance when the whisk is moved through it. Once you achieve stiff peaks, stop immediately. Overwhipping can cause the meringue to become dry and soft, making it irreparable and requiring a complete restart.

Step 8: Gently Fold in Dry Ingredients
Now, carefully add the sifted flour and powdered sugar mixture to your stiff meringue. Using a rubber spatula, gently fold the dry ingredients into the meringue until they are just combined and homogenous. The key here is extreme gentleness to preserve the air in the meringue. A recommended folding technique involves running the spatula around the outside edge of the bowl from one point, then cutting down through the middle of the mixture when you return to your starting point. Repeat this motion, ensuring you scrape to the very bottom of the bowl to fully incorporate all ingredients without deflating the meringue.

Step 9: Fill the Ungreased Tube Pan
With utmost care, pour the delicate batter into an ungreased tube pan. Spread the batter evenly throughout the pan. It’s imperative that the pan is not greased, as the angel food cake batter needs to cling to the sides of the pan to rise properly and achieve its characteristic height and airy texture. Any form of oil or grease will prevent this adhesion and can cause the meringue-based cake to collapse. This detail is absolutely critical for success.

Step 10: Bake and Cool the Cake
Carefully place the filled tube pan into your preheated oven. Bake for 45-60 minutes, or until the cake is beautifully golden brown on top and springs back lightly when gently touched. Once baked, remove the cake from the oven immediately. Crucially, invert the cake pan upside down onto a cooling rack, a plate, or a cake stand. This inversion prevents the delicate cake from collapsing under its own weight as it cools, allowing it to maintain its impressive height and airy structure. Let the cake cool completely in this inverted position for about 1 hour.

Step 11: Unmold and Serve
Once fully cooled, gently run a thin butter knife around both the outer edge of the pan and the inside tube. This careful action will help release the cake from the pan without tearing its delicate structure. Remove the cake from the pan and transfer it to your serving plate. For an exquisite presentation and a burst of complementary flavors, generously top your stunning Lemon Angel Food Cake with freshly whipped cream and an assortment of fresh berries. Slice and serve this cloud-like dessert to rave reviews!

Storing Your Lemon Angel Food Cake for Lasting Freshness

To ensure your delicate lemon angel food cake retains its optimal flavor and airy texture, proper storage is essential. Store any leftover cake in an airtight container to protect it from drying out. At room temperature, it will remain fresh and delightful for up to 2 days. For extended freshness, you can refrigerate the cake for up to 1 week. If you plan to enjoy this treat much later, it freezes beautifully for up to 6 months. When ready to serve a frozen cake, simply let it thaw overnight in the refrigerator. For the best possible flavor and texture, allow the cake to come to room temperature before indulging. This ensures the cake’s delicate crumbs are soft and the lemon flavor is fully vibrant.

Frequently Asked Questions About Lemon Angel Food Cake

Here are answers to some common questions you might have about making and enjoying this wonderful dessert:

• Can I use bottled egg whites instead of fresh ones?
  While it might seem convenient, fresh egg whites are highly recommended for angel food cake. Bottled egg whites often don’t whip to the same volume or stability as fresh whites, which is crucial for the cake’s signature airy texture. If you must use them, ensure they are at room temperature and be prepared for potentially slightly less volume.
• Why did my angel food cake collapse?
  There are a few common culprits. The most frequent reasons include over-folding the batter (which deflates the meringue), greasing the tube pan (which prevents the batter from clinging and rising), or baking the cake at too low a temperature, causing it to set improperly. Ensure your egg whites are stiff, your pan is clean and ungreased, and you fold gently.
• How can I tell if my meringue is stiff enough?
  Your meringue is perfectly stiff when you lift the whisk and the peaks stand tall and firm without drooping. They should also feel glossy and smooth, not dry or curdled. If they curl over or sag, keep whipping!
• Can I add lemon zest to the batter?
  Absolutely! For an even more intense lemon flavor, finely grate the zest of 1-2 lemons and gently fold it into the batter along with the flour mixture. This adds a beautiful aromatic quality to the cake.
• What kind of pan is best for angel food cake?
  An ungreased, two-piece aluminum tube pan is ideal. The aluminum helps conduct heat evenly, and the two-piece design makes unmolding much easier once the cake is cooled.

Indulge in the Perfection of Lemon Angel Food Cake

This homemade Lemon Angel Food Cake is more than just a dessert; it’s an experience in light, refreshing indulgence. With its cloud-like texture and bright, zesty flavor, it’s a testament to simple ingredients transformed into something extraordinary. By following these detailed instructions and expert tips, you can confidently bake a show-stopping cake that will impress everyone at your table. Perfect for any occasion or simply as a delightful treat, this lemon angel food cake promises a taste of pure sunshine with every delicate bite. Get ready to enjoy the ultimate in airy, citrus-infused perfection!