Are you dreaming of a cake that's as light as a feather and bursting with fresh lemon flavor? Then look no further! This angel food lemon cake recipe is the perfect answer for your next dessert craving. It's surprisingly easy to make, requiring minimal ingredients and simple techniques, making it an ideal recipe for both beginner bakers and experienced cooks looking for a quick and delicious dessert. Get ready to impress your friends and family with this beautiful and incredibly flavorful homemade cake!
Ingredients:
- 1 ½ cups cake flour (spooned and leveled)
- 1 ½ cups granulated sugar, divided (1 cup + ½ cup)
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
Equipment:
- 10-inch ungreased angel food cake pan
- Electric mixer
- Rubber spatula or whisk
- Fine-mesh sieve
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). This is crucial for even baking.
- Make sure your angel food cake pan is completely ungreased. The batter needs the sides of the pan to climb.
Preparing the Batter:
- Sift the cake flour and 1 cup of the granulated sugar together twice. This ensures a light and airy texture.
- In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ½ cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Don't rush this step; it's key to the cake's airy texture.
- Gently fold in the cream of tartar, vanilla extract, salt, lemon zest, and lemon juice into the egg whites, being careful not to deflate the mixture.
- Gradually add the sifted flour and sugar mixture to the egg whites in three additions, gently folding until just combined. Be very gentle to avoid losing the air incorporated into the egg whites.
Baking the Cake:
- Pour the batter into the ungreased angel food cake pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake pan immediately onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing.
Serving Suggestions:
Once the cake is completely cool, you can dust it with powdered sugar, serve it with fresh berries and whipped cream, or drizzle it with a simple lemon glaze for an extra burst of flavor.
Tips for Success:
- Room temperature ingredients: Using room temperature egg whites helps them whip up to a greater volume.
- Gentle folding: Avoid overmixing the batter, as this can deflate the egg whites and result in a dense cake.
- Don't grease the pan: The batter needs to cling to the ungreased sides of the pan to rise properly.
- Cool upside down: Inverting the cake immediately after baking prevents it from collapsing.
Variations:
- Raspberry Lemon Cake: Add ½ cup of fresh or frozen raspberries to the batter.
- Blueberry Lemon Cake: Substitute blueberries for raspberries.
- Strawberry Lemon Cake: Use fresh strawberries instead of raspberries.
Nutritional Information (per serving, approximate):
Calories: Approximately 200-250 calories. This will vary based on serving size and added toppings. For a more precise calculation, use a nutrition calculator based on the exact ingredients and quantities you use.
This angel food lemon cake is a perfect choice for a light and refreshing dessert. Its delicate texture and bright lemon flavor will surely delight your taste buds. It's a great option for any occasion, from casual gatherings to elegant celebrations. Enjoy creating this delicious and beautiful cake!