Lemon Angel Food Cake: Easy & Delicious Recipe

Table of Contents

Table of Contents

1. Introduction

As the sun-drenched days of late May bloom in Marrakesh, what could be more delightful than a light and airy dessert bursting with the refreshing zest of citrus? Today, we’re sharing our recipe for a truly enchanting treat: Lemon Angel Food Cake adorned with a tangy lemon meringue. This cake is a delicate balance of lightness and vibrant flavor, perfect for brightening any occasion.

This recipe takes the classic angel food cake and infuses it with the sunny essence of lemon, both in the cake itself and in the luscious meringue topping. The result is a cake that’s incredibly soft and airy, with a bright, zesty flavor that’s simply irresistible. Whether you’re looking for a delightful dessert to enjoy with tea or a show-stopping finale to a meal, this Lemon Angel Food Cake is sure to impress. Its light texture offers a lovely contrast to richer dishes, much like the refreshing quality of our Easy Homemade Peach Lemonade Recipe on a warm day. Let’s bake up this little slice of sunshine!

2. Recipe Summary

• Cuisine: American, Dessert
• Difficulty level: Medium
• Total preparation and cooking time: 65 minutes
• Dietary classification: Not dairy-free.

3. Equipment and Utensils

• Electric mixer (handheld or stand mixer)
• Large mixing bowls (3)
• Rubber spatula
• Whisk
• Measuring cups and spoons
• 9-inch (23 cm) round cake pan
• Zester
• Juicer

4. Serving Suggestions

• Plating: Serve slices of the cake with the lemon meringue topping. You can also add fresh berries like raspberries or blueberries for a pop of color and extra flavor. A dusting of powdered sugar is optional.
• Side Dish Ideas: A dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh fruit salad would complement this cake beautifully.
• Complementary Side Dishes: Consider serving after a lighter meal or alongside a fruit-based dessert.
• Wine or Beverage Pairings: A light-bodied sweet wine like Moscato d’Asti or a crisp Prosecco would pair wonderfully. For non-alcoholic options, try a sparkling lemonade or a citrus-infused iced tea.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 300 kcal
  • Carbohydrates: Approximately 55-60g
  • Protein: Approximately 5-7g
  • Fat: Approximately 5-7g
• Macronutrient Distribution: Roughly 80% Carbohydrates, 10% Protein, 10% Fat.
• Dietary Information: Not dairy-free. Relatively low in fat.
• Potential Health Benefits: Contains some vitamins from the lemon.

6. Storage and Reheating

• Proper Storage Instructions: Store the Lemon Angel Food Cake in an airtight container at room temperature for up to 2-3 days. The meringue topping is best enjoyed fresh.
• Refrigeration Instructions: While you can refrigerate the cake, it might become slightly denser. If you do refrigerate, ensure it’s in an airtight container. The meringue may weep slightly in the refrigerator.
• Freezing Recommendations: Freezing angel food cake is generally not recommended as it can become dry and lose its airy texture upon thawing. The meringue topping also does not freeze well.
• Reheating Methods: This cake is best served at room temperature and does not typically require reheating.

7. Expert Tips and Variations

• Tips from Professional Chefs: Ensure your egg whites are at room temperature and your mixing bowl is clean and grease-free for the best volume when whipping the meringue. When folding in the egg whites, be gentle to maintain the airiness of the batter.
• Common Mistakes to Avoid: Overmixing the batter after adding the dry ingredients, which can make the cake tough; opening the oven door too early during baking, which can cause the cake to collapse.
• Creative Recipe Variations:
  • Other Citrus: Try using lime or orange zest and juice for different flavor variations.
  • Poppy Seeds: Add a tablespoon of poppy seeds to the batter for a lemon poppy seed angel food cake.
  • Glaze: Instead of meringue, you could top the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
• Seasonal Adaptations: This light and citrusy cake is perfect for spring and summer. You could serve it with seasonal fruits like strawberries or peaches (perhaps inspired by our Easy Homemade Strawberry Jam Recipe).

8. Ingredients Section

• For the Cake:
  • 3 large eggs
    • Quality and Sourcing Recommendations: Use fresh, room-temperature eggs.
    • Preparation Notes: Separate the yolks and whites carefully.
  • 120g granulated sugar (approximately 1/2 cup + 2 tablespoons)
  • 120g all-purpose flour (approximately 1 cup)
    • Preparation Notes: Sift the flour for a lighter cake.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 2 lemons
    • Preparation Notes: Use a zester to get fine zest, avoiding the white pith.
  • 1/4 cup lemon juice
    • Preparation Notes: Freshly squeezed is best.
  • 120ml milk (approximately 1/2 cup)
    • Quality and Sourcing Recommendations: Any type of milk will work.
• For the Lemon Meringue:
  • 2 large egg whites
    • Quality and Sourcing Recommendations: Use fresh, room-temperature egg whites.
    • Preparation Notes: Ensure no yolk is present.
  • 60g granulated sugar (approximately 1/4 cup + 2 tablespoons)
  • 1 tablespoon lemon juice
    • Preparation Notes: Freshly squeezed is best.

Metric Conversions (Approximate):

• 3 large eggs ≈ 150g (without shell)
• 120g sugar ≈ 1/2 cup + 2 tablespoons
• 120g flour ≈ 1 cup
• 1 teaspoon baking powder ≈ 5 ml
• 1/4 teaspoon salt ≈ 1 ml
• Zest of 2 lemons ≈ 2-3 tablespoons
• 1/4 cup lemon juice ≈ 60 ml
• 120ml milk ≈ 1/2 cup
• 2 large egg whites ≈ 60g
• 60g sugar ≈ 1/4 cup + 2 tablespoons
• 1 tablespoon lemon juice ≈ 15 ml

9. Step-by-Step Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan.
   • Preparation Note: Proper pan preparation ensures the cake releases easily.
2. Separate Eggs & Beat Yolks: Separate the egg yolks from the egg whites. In a large bowl, beat the egg yolks with 120g of sugar until the mixture is pale and fluffy. Use an electric mixer for best results.
   • Culinary Technique: Beating the yolks and sugar incorporates air, contributing to the cake’s texture.
3. Add Lemon Zest & Juice: Stir in the zest of 2 lemons and 1/4 cup of lemon juice to the egg yolk mixture.
   • Flavor Infusion: This step adds the bright citrus flavor to the cake base.
4. Combine Dry Ingredients: In another bowl, whisk together the 120g of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
   • Preparation Note: Whisking ensures the dry ingredients are evenly distributed.
5. Alternate Wet & Dry Ingredients: Gradually incorporate the dry ingredients into the egg yolk mixture, alternating with the 120ml of milk, starting and ending with the dry ingredients. Mix until just combined and the batter is smooth. Be careful not to overmix.
   • Technique: Alternating helps to keep the batter smooth and prevents the gluten in the flour from developing too much.
6. Whip Egg Whites: In a clean, dry bowl, beat the egg whites with a clean whisk or electric mixer until stiff peaks form.
   • Culinary Technique: Properly whipped egg whites are crucial for the cake’s light and airy texture.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a rubber spatula. Be careful not to deflate the egg whites; fold until just combined.
   • Technique: Folding preserves the air in the egg whites, resulting in a light cake.
8. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Visual Cue: The cake will be lightly golden, and a toothpick test confirms doneness.
9. Prepare Lemon Meringue: While the cake is baking, prepare the lemon meringue. In a clean, dry bowl, beat the 2 egg whites with an electric mixer until firm peaks form. Gradually add the 60g of sugar, beating until glossy and stiff peaks reappear. Stir in the 1 tablespoon of lemon juice.
   • Meringue Technique: Beating the egg whites with sugar creates a stable and glossy meringue.
10. Assemble & Cool: Once the cake is baked, let it cool slightly in the pan before inverting it onto a wire rack to cool completely. Once cooled, spread the lemon meringue evenly over the top of the cake. Allow the meringue to set slightly before serving.
    • Final Touch: The tangy meringue adds a perfect counterpoint to the light and lemony cake.

Sweet tooth calling? Share this easy & delicious Lemon Angel Food Cake recipe with your friends on Facebook or save it to your Pinterest boards for a sunny day treat!

10. Frequently Asked Questions (FAQ)

• 1. Can I make this cake gluten-free?
  Yes, you can try substituting the all-purpose flour with a gluten-free all-purpose flour blend. The texture might be slightly different.
• 2. Why do I need to separate the eggs?
  Separating the eggs is crucial for angel food cake’s signature light and airy texture. The beaten egg whites provide the lift, while the yolks add richness and flavor.
• 3. How do I prevent my meringue from weeping?
  Ensure you beat the meringue until stiff, glossy peaks form and that all the sugar is dissolved. Adding a tiny pinch of cream of tartar to the egg whites before beating can also help stabilize the meringue.
• 4. Can I bake this in a different sized pan?
  A 9-inch round pan is recommended for this recipe. Using a different size pan will affect the baking time.
• 5. Can I make this cake without the meringue?
  Yes, you can enjoy the lemon angel food cake on its own or with a simple dusting of powdered sugar, a glaze, or fresh berries.
• 6. How do I store leftover cake with meringue?
  Store leftover cake with meringue in an airtight container at room temperature. Refrigeration can cause the meringue to weep.
• 7. Can I add other citrus zests to the cake or meringue?
  Absolutely! Feel free to experiment with lime or orange zest for different citrus variations in both the cake and the meringue.