Zesty Lemon Angel Food Cake
Indulge in this light and airy Zesty Lemon Angel Food Cake, a delightful dessert that combines the bright flavors of fresh lemon with the fluffy texture of classic angel food cake. Inspired by the Barefoot Contessa, Ina Garten, this cake is perfect for special occasions or simply as a sweet treat any day of the week. With its refreshing citrus notes and delicate sweetness, this cake is sure to impress your family and friends. Serve it as is, or dress it up with a dollop of whipped cream and fresh berries for an elegant touch.
N/A
Servings
150
Calories
7
Ingredients
Ingredients
superfine sugar
2 cups (sifted and divided)
cake flour
1 1/3 cups (sifted (not self-rising))
egg whites
1 1/2 cups (at room temperature (about 10 to 12 eggs))
kosher salt
3/4 teaspoon
cream of tartar
1 1/2 teaspoons
pure vanilla extract
3/4 teaspoon
grated lemon zest
1 1/2 teaspoons (from 2 lemons)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium mixing bowl, combine 1/2 cup of superfine sugar with the sifted cake flour. Sift together this mixture four times to aerate it, and set aside.
3
In the bowl of an electric mixer fitted with a whisk attachment, combine the room-temperature egg whites, kosher salt, and cream of tartar. Beat on high speed until the egg whites form medium-firm peaks, about 1 minute.
4
With the mixer on medium speed, gradually sprinkle the remaining 1 1/2 cups of superfine sugar over the egg whites. Continue whisking until the mixture becomes thick and shiny.
5
Add the vanilla extract and grated lemon zest to the egg white mixture, whisking until very thick, about 1 more minute.
6
Sift about one-quarter of the flour mixture over the egg whites, and gently fold it in with a rubber spatula. Repeat this process of sifting and folding in the remaining flour mixture until all is incorporated. Be careful not to deflate the batter.
7
Carefully pour the batter into an ungreased 10-inch tube pan, smoothing the top with the spatula.
8
Bake in the preheated oven for 35 to 40 minutes, or until the cake springs back when lightly touched and is golden brown.
9
Once baked, remove the cake from the oven and invert the tube pan onto a cooling rack. Allow the cake to cool completely in the pan before removing.
Nutrition Information
0g
Fat
37.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who inspired this Zesty Lemon Angel Food Cake recipe?
This recipe is inspired by the Barefoot Contessa, Ina Garten.
What is the calorie count for this cake?
There are 150 calories per serving.
Does this lemon cake contain any fat?
No, this cake contains 0g of fat.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
What type of flour is best for this recipe?
You should use 1 1/3 cups of sifted cake flour (not self-rising).
How many times should the flour and sugar be sifted together?
The mixture of 1/2 cup superfine sugar and cake flour should be sifted together four times to aerate it.
What temperature should the egg whites be?
The egg whites should be at room temperature.
Approximately how many eggs are needed to get 1 1/2 cups of egg whites?
It takes approximately 10 to 12 eggs to produce 1 1/2 cups of egg whites.
What type of mixer attachment is recommended?
An electric mixer fitted with a whisk attachment is recommended.
How long should I beat the egg whites, salt, and cream of tartar?
Beat them on high speed for about 1 minute until medium-firm peaks form.
When do I add the remaining 1 1/2 cups of superfine sugar?
Gradually sprinkle it over the egg whites while the mixer is on medium speed.
What is the purpose of cream of tartar in this cake?
Cream of tartar helps stabilize the egg whites to create the necessary structure and volume.
How much lemon zest is required for this recipe?
You will need 1 1/2 teaspoons of grated lemon zest, which is typically from 2 lemons.
How should I incorporate the flour into the egg whites?
Sift about one-quarter of the flour mixture at a time over the egg whites and gently fold it in with a rubber spatula.
What type of pan should I use for baking?
Use an ungreased 10-inch tube pan.
Should I grease the tube pan before adding the batter?
No, the pan must be ungreased so the cake can climb the sides of the pan as it rises.
How long does the Zesty Lemon Angel Food Cake bake?
Bake it for 35 to 40 minutes.
How do I know when the cake is done?
The cake is done when it is golden brown and springs back when lightly touched.
What is the secret to cooling an angel food cake?
You must invert the tube pan onto a cooling rack and let it cool completely before removing the cake.
How many carbohydrates are in a serving?
Each serving contains 37.5g of carbohydrates.
Is there any protein in this dessert?
Yes, it contains 1.25g of protein per serving.
Can I use regular table salt?
The recipe specifically calls for 3/4 teaspoon of kosher salt.
What kind of sugar is best for this cake?
Superfine sugar is best because it dissolves quickly into the egg whites.
What serving suggestions are recommended?
Serve it as is, or with a dollop of whipped cream and fresh berries.
Is this a good dessert for a party?
Yes, it is tagged for parties and spring occasions due to its light, citrusy profile.
What type of vanilla should be used?
Use 3/4 teaspoon of pure vanilla extract for the best flavor.
What is the texture of this lemon cake?
It has a light, fluffy, and airy texture.
When should the vanilla and lemon zest be added?
Add them after the sugar has been whisked into the egg whites and the mixture is thick and shiny.
Why is the flour added in quarters?
Adding it gradually prevents deflating the aerated egg white batter.
Can I use self-rising flour?
No, you must use sifted cake flour that is not self-rising.