Dessertscarriesexperimentalkitchen
Lemon Angel Food Cake
This airy Lemon Angel Food Cake is a deliciously light dessert that tastes great with fresh berries, it will definitely satisfy your sweet tooth.
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 10 min🔥 Cook: 45 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- bowl
- spatula
- pan
- knife
📝 Preparation Steps
1
Preheat oven to 325 degrees F.
2
Combine the egg whites, lemon extract and salt in a stand mixer with the whisk attachment.Beat on medium speed until frothy for approximately ⏱️ 1-2 minutes; then add the cream of tartar. Continue beating on medium-high speed until still peaks start to form; approximately ⏱️ 3 minutes.
lemon extract1 teaspoon
3
Gradually add the sugar; then increase the speed to high and beat until very glossy; approximately ⏱️ 4 minutes.
4
Next, remove the bowl from the mixer; then add the flour, cornstarch and lemon zest. Gently fold the flour into the egg whites with a spatula until combined; do not over mix.
cornstarch2 tablespoonslemon zest2 teaspoons
5
Spoon the batter into a greased nonstick 10-inch tube pan (cooking spray) and bake until the cake is golden brown and the top springs back when touched; approximately ⏱️ 45-50 minutes.
6
Invert the pan onto a wire rack, remove the tube part; then allow the cake to cool completely before slicing; approximately ⏱️ 1 hour. (I like to use a plastic knife around the edges of the pan before inverting to make sure the cake doesn't stick to the sides.)
Nutrition Facts
calories
146 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
25 g
sodium Content
153 mg
protein Content
4 g
carbohydrate Content
33 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
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