Lemon angel food cake
13
Points®
Total time: 45 min • Prep: 0 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This delicate cake with a touch of citrus is delicious all on its own, but for a truly impressive dessert, spoon orange segments or fresh raspberries and blueberries on top. Be sure to use a serrated knife when cutting the cake, wiping the blade with a damp towel each time you cut for neat, clean slices. The tube pan used to make this dessert should be absolutely clean and grease-free. Any residue in the pan will prevent the cake from rising properly and reaching its full potential. The cream of tartar is added here to support and add volume to the egg white foam.
Ingredients
Unsifted white wheat cake flour
2 cup(s)
Egg whites
12 large
Cream of tartar
1¼ tsp
Sugar
2 cup(s)
Lemon zest
3 tsp
Lemon extract
1 tsp
Powdered sugar (confectioner's)
1 tsp, for dusting
Instructions
1
Preheat the oven to 375°F. Sift the flour into a small bowl; set aside. With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until thick and foamy. Beat in the granulated sugar, 1 tablespoon at a time, until shiny, medium peaks form, 3–5 minutes. With a large spatula, fold in the flour in 3 additions, gently folding each addition into the egg whites until well combined. Fold in the lemon zest and lemon extract. Pour the batter into an ungreased 10-inch tube pan. Bake until the cake springs back when lightly touched, 35–40 minutes. Invert the cake in the pan onto its legs or onto the neck of a bottle; cool completely in the pan. To serve, run a thin-bladed knife around edges of pan and center tube; invert onto a cake plate and sprinkle with the confectioners’ sugar.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.