Lemon Angel Food Cake

This Lemon Angel Food Cake is light, fluffy, and full of refreshing citrus flavor. I love how the airy texture melts in my mouth while the bright lemon zest adds a burst of freshness.

It’s the perfect dessert for spring and summer, or any time I crave something sweet but not heavy. I bake it in a classic tube pan, cool it upside down for the perfect rise, and serve it with berries or a simple lemon glaze.

This recipe is easy to make at home and ideal for anyone who loves a guilt-free, low-fat treat with a delightful tang.

Why You Will Love This Recipe?

I adore this recipe because it’s light, airy, and full of bright lemon flavor. It feels indulgent without being heavy, making it perfect for any occasion.

You’ll love how easy it is to prepare with simple ingredients, yet it looks and tastes like a bakery-quality dessert. This cake is naturally low in fat, so you can enjoy a slice without feeling guilty.

The fresh lemon zest adds a refreshing twist that makes it stand out from a classic angel food cake. If you crave a dessert that’s both elegant and simple, this is the one to try.

How To Make Lemon Angel Food Cake Recipe?

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Course: Dessert
• Cuisine: American
• Difficulty: Medium
• Yield: 12 servings

Equipment Needed

• 10-inch tube pan (ungreased)
• Large mixing bowl
• Electric mixer
• Spatula
• Fine mesh sieve
• Zester
• Cooling rack

Ingredients

• 1 cup cake flour
• 1 ½ cups granulated sugar (divided)
• 12 large egg whites (room temperature)
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice
• 1 tablespoon lemon zest

Step-by-Step Instructions

1. Preheat the Oven

I set my oven to 350°F (175°C). I make sure my tube pan stays ungreased because that helps the cake rise perfectly.

2. Sift the Dry Ingredients

I combine cake flour and ½ cup sugar, then sift it three times. This makes the flour extra light and airy.

3. Beat the Egg Whites

I pour the egg whites into a clean mixing bowl and beat them on medium speed until they look foamy. Then I add cream of tartar and salt. I keep beating until soft peaks form.

4. Add Sugar Gradually

I slowly add the remaining sugar, a tablespoon at a time, while beating until stiff peaks form. The mixture should look glossy.

5. Add Flavor

I gently fold in vanilla extract, lemon juice, and lemon zest using a spatula. I make sure not to deflate the egg whites.

6. Fold in the Flour Mixture

I add the flour mixture gradually, folding gently until everything combines.

7. Bake

I pour the batter into the tube pan and smooth the top. Then I bake for about 35 minutes until the top looks golden brown and springs back when touched.

8. Cool Upside Down

I invert the pan and let the cake cool completely before removing it. This step keeps the cake from collapsing.

Nutrition Facts (Per Serving)

• Calories: 150
• Protein: 4g
• Carbohydrates: 34g
• Fat: 0g
• Fiber: 0g
• Sugar: 24g

Serving Suggestions

I love serving this Lemon Angel Food Cake with a handful of fresh berries like strawberries or blueberries. Sometimes, I add a light drizzle of lemon glaze to enhance the citrus flavor.

If I want something extra indulgent, I top it with a dollop of homemade whipped cream. For a refreshing summer vibe, I serve it with a scoop of lemon sorbet.

It also pairs beautifully with a cup of hot tea or iced lemonade, making it perfect for afternoon gatherings or a light dessert after dinner. This cake always looks stunning on the table and tastes even better.

Tips and Variations

• Add a glaze: Mix powdered sugar and lemon juice for a simple topping.
• Try orange zest: For a twist, swap lemon zest with orange zest for a sweeter citrus flavor.
• Use a serrated knife: It slices the cake without crushing it.

Health Benefits

This Lemon Angel Food Cake is a light dessert that fits well into a balanced diet. Since it uses only egg whites and no butter, it stays low in fat and cholesterol.

The airy texture makes it a guilt-free treat for anyone who wants something sweet without feeling heavy. The fresh lemon juice and zest add a boost of vitamin C, which supports immunity and skin health.

It’s also lower in calories compared to traditional cakes, making it a great choice when I want to enjoy dessert without overindulging.

Note

I always make sure my bowl and beaters are completely grease-free before whipping egg whites. Even a little oil can ruin the peaks.

Conclusion

This Lemon Angel Food Cake is the kind of dessert I make when I want something sweet yet light and refreshing. The soft, airy texture combined with the bright citrus flavor makes every bite feel special.

It’s easy enough for a weekday treat but elegant enough for celebrations. I love how it pairs beautifully with fresh berries, a drizzle of glaze, or a dollop of whipped cream.

If you want a guilt-free dessert that impresses every time, this recipe is the perfect choice. Once you try it, you’ll find yourself making it again and again.