Best Lemon Angel Cake Recipes

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LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE



Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries (small berries work better here)
1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all-purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners' sugar
1 1/2 teaspoons cream of tartar
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Steps:

  • For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
  • For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

LEMON ANGEL CAKE



Lemon Angel Cake image

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 4

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON ANGEL CAKE BARS



Lemon Angel Cake Bars image

A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
3 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 135mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-GLAZED LEMON ANGEL FOOD CAKE



Lemon-Glazed Lemon Angel Food Cake image

If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 10

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 325.
  • Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
  • Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
  • Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
  • Bake one hour or until top is golden brown and the cake pulls away from pan sides.
  • Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
  • You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
  • While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

LEMON MERINGUE ANGEL CAKE



Lemon Meringue Angel Cake image

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 11

12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CURD-FILLED ANGEL FOOD CAKE



Lemon Curd-Filled Angel Food Cake image

For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 16

12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
FILLING:
1/2 cup heavy whipping cream
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
1 jar (10 ounces) lemon curd, divided
1 cup sliced fresh strawberries, patted dry
GLAZE:
2 cups confectioners' sugar
1 teaspoon grated lemon zest
3 to 4 tablespoons lemon juice

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)



Lemon Pudding Filled Angel Food Cake (3 Ingredients) image

Well, you can not get any easier than this recipe! 8) I have never made this one, but thought I should post it since it sounds swell! heh Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 10m

Yield 1 cake dessert

Number Of Ingredients 3

1 angel food cake
1 (12 ounce) can lemon pie filling
1 (12 ounce) container whipped topping

Steps:

  • Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
  • Spread can of pie filling in trench.
  • Place cake together again.
  • Spread whipped topping over entire cake--make sure you get the inside too.
  • Chill before serve.

Nutrition Facts : Calories 2456.9, Fat 81.8, SaturatedFat 50, Cholesterol 273.6, Sodium 3501.6, Carbohydrate 394.8, Fiber 1.2, Sugar 210.6, Protein 47.9

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD



Lemon Angel Food Cake With Preserved Lemon Curd image

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It's a stunning dessert that's bright, rich and light all at once.

Provided by Melissa Clark

Categories     cakes, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 18

1 cup/110 grams cake flour
1 1/3 cups/265 grams granulated sugar
12 large egg whites
Pinch kosher salt
1 1/2 teaspoons cream of tartar
1/2 cup/62 grams confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup/118 milliliters lemon juice
1 1/2 teaspoons powdered gelatin
6 large eggs
1 1/4 cups/250 grams granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), melted
1/4 cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
Finely grated zest of two lemons
3/4 teaspoon kosher salt
1 cup/236 milliliters heavy cream

Steps:

  • Make the cake: Heat the oven to 350 degrees and place a rack in the center.
  • Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
  • In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
  • Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
  • Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
  • Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
  • Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
  • In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
  • Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
  • Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
  • To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 228 milligrams, Sugar 49 grams, TransFat 0 grams

LEMON ANGEL FOOD CAKE FILLED WITH LEMON CURD AND FRESH RASPBERRY



Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry image

Make and share this Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup cake flour, sifted
3/4 cup confectioners' sugar
14 egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 1/2 cups lemon curd (Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd)
1 pint fresh raspberry
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
1 pinch salt

Steps:

  • Preheat the oven to 375 degrees.
  • Place an oven rack in the center of the oven.
  • Have ready an ungreased 10- inch tube pan.
  • Sift the flour and the confectioners' sugar together into a medium bowl.
  • Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
  • Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
  • Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
  • Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
  • Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
  • Transfer the batter to the pan.
  • Run a table knife through the batter to remove any large air pockets, and smooth the top.
  • Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
  • Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
  • Let cool to room temperature.
  • Turn the pan right side up.
  • Run a knife around the edge of the cake and between the cake and the tube.
  • Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
  • If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
  • Stir the lemon glaze ingredients together in a small bowl.
  • Let stand for 10 minutes before using.
  • Cut cake in half.
  • Once completely cooled fill with lemon curd (SEE my recipe posted).
  • Top Curd with Raspberries.
  • Put top half of cake on raspberries then top with Glaze.
  • Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
  • Use a sharp serrated knife to cut the cake.

Nutrition Facts : Calories 293.7, Fat 0.5, Sodium 189.8, Carbohydrate 64.2, Fiber 2.9, Sugar 46.8, Protein 8.2

LEMON ANGEL FOOD CAKE - BAREFOOT CONTESSA - INA GARTEN



Lemon Angel Food Cake - Barefoot Contessa - Ina Garten image

Make and share this Lemon Angel Food Cake - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

ANGEL FOOD CAKE WITH LEMON GLAZE



Angel Food Cake with Lemon Glaze image

This is an easy recipe for making Angel Food Cake at home. It's so light and fluffy that it melts in your mouth. It's great plain. Or you can frost it with your favorite icing, top it with whipped cream and berries, or drizzle Lemon Glaze on top. TIPS • Don't grease the tube pan. Angel Food Cake needs to "climb" up the pan in...

Provided by Vickie Parks

Categories     Cakes

Time 50m

Number Of Ingredients 12

ANGEL FOOD CAKE
9 large egg whites (keep yolks for another recipe)
1 1/2 cups granulated sugar, divided (1/2 cup + 1 cup)
1 cup cake flour (tip: if you don't have cake flour, measure 1 cup all-purpose flour, remove 2 tbsp flour and replace it with 2 tbsp cornstarch, and sift the flour and cornstarch together)
1 1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
LEMON GLAZE (OPTIONAL)
1 cup confectioner's sugar
2 Tbsp lemon juice
1 Tbsp lemon zest

Steps:

  • 1. Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
  • 2. Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
  • 3. Place oven rack in lowest position. Preheat oven to 350°F.
  • 4. Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
  • 5. Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
  • 6. Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
  • 7. Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
  • 8. LEMON GLAZE: Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.

LEMON MERINGUE ANGEL FOOD CAKE



Lemon Meringue Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield One 10-inch round cake (12 to 14 servings)

Number Of Ingredients 21

1 1/2 cups (11 to 12) large egg whites
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons (2 lemons) strained lemon juice
1 tablespoon finely grated lemon zest
3 ounces (6 tablespoons) unsalted butter, chilled and cut into 6 pieces
1/4 cup water
2/3 cup sugar
1/3 cup (about 3) large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
  • Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
  • Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
  • Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
  • To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
  • For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
  • For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
  • Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.

MOIST LEMON ANGEL CAKE ROLL



Moist Lemon Angel Cake Roll image

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 15

9 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 large egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon zest
Yellow food coloring, optional
Additional confectioners' sugar

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 3h25m

Number Of Ingredients 12

1 1/8 cups sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites, at room temperature (about 10 eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 lemon, grated zest
1 teaspoon pure vanilla extract
5 tablespoons freshly squeezed lemon juice
1 1/2 cups powdered sugar
2 large lemons
1 cups sugar
2 cups water

Steps:

  • Cake: Preheat the oven to 375 degrees.
  • Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more. Gradually add the sifted flour-sugar mixture and fold into the whites. Lastly fold in the lemon zest and vanilla extract. Pipe the batter into ungreased mini muffin tins. Bake until light golden brown, 12 to 15 minutes. Let the cakes cool in the pans, then run a knife along the edges to loosen them. Remove from the pans and place upside-down on a wire rack set over a sheet pan. Stir the lemon juice and powdered sugar together until smooth, creating a glaze. Pour over each cake until the tops are smoothly coated.
  • Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time.
  • Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer and let cool 15 minutes until cool enough to handle. Using your fingers, arrange the strips on a wire rack so that they do not touch each other. Let cool. Chop the lemon confit and sprinkle over the tops. Let set 30 minutes before serving.

ANGEL FOOD CAKE WITH LEMON MERINGUE ICING



Angel Food Cake With Lemon Meringue Icing image

Yummy! A very low-fat, high-flavor alternative to unhealthy desserts. This is delicious! The meringue adds a special touch to a regular homemade angel food cake (which is delicious, too!).

Provided by hannahactually

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup sifted cake flour
1 1/2 cups superfine sugar
1/2 teaspoon salt
1 tablespoon finely chopped lemon zest
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup egg white (about 2 large egg whites)
1 1/2 cups sugar
3 tablespoons cold water
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon finely chopped lemon zest

Steps:

  • Preheat the oven to 325°F.
  • Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.
  • Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes.
  • Continue beating and add the remaining sugar, gradually over 3 minutes.
  • Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible.
  • Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen.
  • Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.).
  • For the icing:.
  • In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch.
  • Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form.
  • Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).

Nutrition Facts : Calories 259.5, Fat 0.2, Sodium 149.1, Carbohydrate 61.4, Fiber 0.3, Sugar 50.9, Protein 4.3

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

This is another dessert that my mother made when I was a kid. Its easy, tasty and very light - great after a big meal!

Provided by CountryLady

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 store bought angel food cake (or make your own)
1 package lemon flavor instant pudding and pie filling
1 package Dream Whip

Steps:

  • Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins).
  • Slice angel food cake in half horizontally and place bottom half on a good sized cake platter.
  • Spoon some lemon pie filling on this and then add the top half of the angel food cake.
  • Cover the whole cake with the rest of the lemon pie filling.
  • Refrigerate for about an hour.
  • Prepare Dream Whip, as directed on the package& spread over the cake.

Nutrition Facts : Calories 317.7, Fat 0.4, SaturatedFat 0.1, Sodium 725.4, Carbohydrate 74, Fiber 0.2, Sugar 30.3, Protein 6.1

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



Angel Food Cake with Lemon Honey Yogurt Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h54m

Yield 12 to 16 servings

Number Of Ingredients 12

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
  • For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
  • Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

LEMON GLAZE (FOR ANGEL FOOD CAKE)



Lemon glaze (for angel food cake) image

Number Of Ingredients 3

3 tablespoons Lemon juice
1 Zest of a lemon
2 cups Confectioners sugar

Steps:

  • Zest and juice one lemon (see intro)

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



Angel Food Cake With Lemon Honey Yogurt Sauce image

Make and share this Angel Food Cake With Lemon Honey Yogurt Sauce recipe from Food.com.

Provided by Starshine Michelle

Categories     Dessert

Time 1h

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 11

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 1/2 cups powdered sugar
1 cup cake flour
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
  • Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
  • Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
  • Sprinkle the flour over the egg white mixture.
  • Using a spatula, carefully fold in the flour until incorporated.
  • Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
  • Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
  • Invert the pan on a wire rack to cool completely, about 1 hour.
  • For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
  • Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
  • Cut into slices and drizzle with the sauce.

Nutrition Facts : Calories 229.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 170.3, Carbohydrate 47, Fiber 0.4, Sugar 32.7, Protein 7.9

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