Lemon Angel Food Cake
Prep time
Cook time
Total time
Serves: 8
  • 1½ cups egg whites (about 10-12 eggs)
  • 1½ teaspoons pure lemon extract
  • 1½ teaspoons cream of tartar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon fresh lemon zest
  • 1½ cups sugar
  • 1 cup cake flour
Lemon Glaze (optional):
  • ½ cup confectioners sugar
  • 1-2 tablespoons fresh lemon juice (use lemon that was used for zest. Be sure to zest first before juicing)
  • ½ teaspoon lemon zest
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
  3. Reduce speed and gradually add in sugar until just combined.
  4. Gradually sprinkle in cake flour and by hand fold into mixture a little at a time. Don't over mix.
  5. Pour batter into a 9 or 10 inch angel food tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.
  6. Cool completely.
Lemon Glaze:
  1. In a small bowl combine confectioners sugar. Add a little lemon juice and stir until consistency is desired. Stir in lemon zest and drizzle over cooled angel food cake.
Note- For best results use fresh egg whites.
Recipe by Mother Thyme at http://www.motherthyme.com/2012/05/lemon-angel-food-cake.html