This Ina Garten Lemon Angel Food Cake is Really the Easiest Angel Food Cake Recipe Ever. This Angel Food Cake is made with lemon zest, superfine sugar, cake flour, cream of tartar, vanilla extract, and egg whites. It takes about 20 minutes to prepare and can serve up to 8 people.
This Angel Food Cake with Lemon Recipe is from Barefoot Contessa Family Style by Ina Garten. Please feel free to leave your feedback about this light and fluffy cake.
Jump to Video
Print RecipeWhat Is Angel Food Cake
Angel Food Cake is a type of cake made primarily with egg whites, sugar, and cake flour. What makes Angel Food Cake special compared to regular cake is its light and airy texture, achieved by whipping egg whites to create a foam that lifts the cake as it bakes.
Why Do They Call It Angel Food Cake?
They call it Angel Food Cake due to its heavenly, light texture and the use of “pure” ingredients like egg whites, which are often associated with angels and purity.
Lemon Angel Food Cake Ingredients
- 2 cups sifted superfine sugar
- 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)
How To Make Lemon Angel Food Cake
- Preheat and Prepare: Preheat your oven to 350°F. Combine 1/2 cup of sugar with the cake flour and sift them together four times. Set this mixture aside.
- Beat Egg Whites: In a mixer with a whisk attachment, beat the egg whites, salt, and cream of tartar on high speed until medium-firm peaks form.
- Add Sugar and Flavor: Lower the mixer speed to medium and gradually add the remaining sugar. Continue to whisk until the mixture is thick and shiny. Add vanilla and lemon zest and whisk for another minute.
- Fold in Flour: Sift about a quarter of the flour mixture over the egg whites. Gently fold it in using a rubber spatula. Repeat this step until all the flour is incorporated.
- Bake and Cool: Pour the batter into an ungreased 10-inch tube pan. Smooth the top and bake for 35 to 40 minutes. The cake is done when it springs back to the touch. Invert the pan on a cooling rack to cool the cake.
How To Cool Angel Food Cake
After baking Angel Food Cake, let it cool by inverting the pan on a cooling rack for about 1 to 2 hours.
How To Serve Angel Food Cake
Serve this ina garten lemon angel food cake with Pear Preserves, Strawberry Jam or Raspberry Coulis.
How To Store Angel Food Cake
After Angel Food Cake is cool, wrap it in plastic wrap or aluminum foil, then place it in the fridge. It can last up to 5 days.
Can You Freeze Angel Food Cake
Yes, Angel Food Cake can be frozen for up to 3 months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe bag. To thaw it, leave it in the fridge overnight or at room temperature for a few hours.
Lemon Angel Food Cake Nutrition Facts
- Calories: 304
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 257 milligrams
- Carbohydrates: 69 grams
- Dietary Fiber: 1 grams
- Protein: 7 grams
- Sugar: 51 grams
Try More Ina Garten Cake Recipes:
- Apple Cake
- Carrot Cake
- Tres Leches Cake
- Carrot Cake Cupcakes
- Lemon Yogurt Cake
- Apple Cranberry Cake
- Chocolate Cake
Ina Garten Lemon Angel Food Cake
Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Cake
Prep time: 20 minutesCook time: 40 minutesCooling time:2 hours Servings:8 servingsCalories:304 kcal
Description
This Ina Garten Lemon Angel Food Cake is Really the Easiest Angel Food Cake Recipe Ever. This Angel Food Cake is made with lemon zest, superfine sugar, cake flour, cream of tartar, vanilla extract, and egg whites. It takes about 20 minutes to prepare and can serve up to 8 people.
This Angel Food Cake with Lemon Recipe is from Barefoot Contessa Family Style by Ina Garten. Please feel free to leave your feedback about this light and fluffy cake.
Ina Garten Lemon Angel Food Cake Ingredients
How To Make Ina Garten Lemon Angel Food Cake
- Preheat and Prepare: Preheat your oven to 350°F. Combine 1/2 cup of sugar with the cake flour and sift them together four times. Set this mixture aside.
- Beat Egg Whites: In a mixer with a whisk attachment, beat the egg whites, salt, and cream of tartar on high speed until medium-firm peaks form.
- Add Sugar and Flavor: Lower the mixer speed to medium and gradually add the remaining sugar. Continue to whisk until the mixture is thick and shiny. Add vanilla and lemon zest and whisk for another minute.
- Fold in Flour: Sift about a quarter of the flour mixture over the egg whites. Gently fold it in using a rubber spatula. Repeat this step until all the flour is incorporated.
- Bake and Cool: Pour the batter into an ungreased 10-inch tube pan. Smooth the top and bake for 35 to 40 minutes. The cake is done when it springs back to the touch. Invert the pan on a cooling rack to cool the cake.
Keywords:Ina Garten Lemon Angel Food Cake, Ina Garten Angel Food Cake, barefoot contessa angel food cake
