Heavenly Citrus Delight: Ina Garten’s Lemon Angel Food Cake Recipe

Soft, cloud-like angel food cake meets zesty citrus in this delightful Ina Garten lemon angel food cake recipe that promises to brighten any dessert table.

Delicate and airy, this cake captures the essence of summer with its light texture and vibrant lemon notes.

The combination of fluffy egg whites and tangy lemon creates a sublime balance that melts in your mouth.

Simple ingredients come together to craft a dessert that looks impressive but requires minimal effort.

Each slice offers a perfect blend of sweetness and citrus brightness that will have everyone asking for seconds.

The recipe transforms a classic dessert into something extraordinary with just a few clever twists.

You’ll love how effortlessly this cake becomes the star of any gathering, delivering pure sunshine on a plate.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 138 kcal

Servings: 10

Every Ingredient in Ina’s Lemon Angel Food Cake

• Cake Flour: Ultralight flour crucial for creating delicate, airy texture with fine, soft crumb.
• Sugar: Provides sweetness and helps stabilize egg white structure for perfect cake rise.

• Egg Whites: Primary structure builder creating soft, cloudlike cake texture.
• Cream of Tartar: Stabilizes egg whites, ensuring consistent volume and smooth meringue.
• Kosher Salt: Enhances overall flavor and balances sweetness subtly.

• Vanilla Extract: Adds warm, comforting background note that complements lemony brightness.
• Lemon Zest: Introduces vibrant citrus aroma and refreshing, zesty undertone to the cake.

Gear You’ll Want for Whipping Egg Whites Right

• Electric Mixer with Whisk Attachment: Essential for beating egg whites to perfect peaks and creating a light, airy texture.
• 10-inch Tube Pan: Crucial for achieving the classic angel food cake shape and allowing even baking.
• Cooling Rack: Necessary for inverting and cooling the cake, ensuring it maintains its height and texture.
• Rubber Spatula: Perfect for gently folding flour into egg whites without deflating the mixture.
• Sifter: Key for creating a smooth, lump-free flour mixture and incorporating air into the batter.
• Measuring Cups and Spoons: Precise for accurate ingredient measurements.
• Grater: Helpful for zesting the lemon to add fresh citrus flavor.

How to Bake This Light & Fluffy Dessert

• Oven Preparation

Warm up the kitchen space to create the perfect environment for baking, setting the temperature just right for a fluffy treat.

• Egg White Magic

Whip those egg whites into a cloud-like wonder, transforming them from liquid to a dreamy, billowy mixture that will be the heart of our cake.

• Sweet Symphony

Gradually sprinkle sugar into the egg whites, watching them transform into a glossy, luxurious landscape that catches the light and promises deliciousness.

• Flavor Infusion

Introduce a whisper of vanilla and bright lemon zest, creating a sensory explosion that will make taste buds dance with excitement.

• Gentle Embrace

Carefully fold the flour into the egg white mixture, treating it like a delicate dance partner – soft, slow, and with immense respect to maintain the airiness.

• Cake Journey

Transfer the silky batter into a tube pan, sending it on a transformative journey in the oven where it will rise and become a golden, cloudlike masterpiece.

• Cooling Ritual

Allow the cake to rest and cool upside down, letting gravity help it maintain its magnificent height and ethereal texture.

Ideas to Infuse Citrus or Berry Layers

• Swap out lemon zest for orange or lime zest to create a unique citrus twist that transforms the classic angel food cake.
• Fold flour gently using a bottom-to-top motion with a rubber spatula to maintain the delicate airiness of the egg whites and prevent deflating the batter.
• For high-altitude baking, reduce sugar by 1-2 tablespoons and increase flour by 1 tablespoon to compensate for lower air pressure that affects cake rising.
• Drizzle warm lemon glaze made with powdered sugar and fresh lemon juice over cooled cake, or dust with light powdered sugar for an elegant finishing touch that enhances the cake's delicate texture.
• Wrap completely cooled cake in plastic wrap or store in an airtight container at room temperature for up to 3 days, keeping its soft, cloud-like texture intact and preventing moisture loss.

Serving This Cake for Spring Brunch

• Pair with Citrus Sorbet: Complement the lemon angel food cake's light texture by serving a refreshing citrus sorbet on the side, enhancing the bright, zesty flavor profile.
• Create Elegant Brunch Centerpiece: Place the cake on a beautiful cake stand and garnish with fresh lemon slices and delicate edible flowers for a stunning breakfast or brunch presentation.
• Top with Lemon Glaze: Drizzle a simple powdered sugar and lemon juice glaze over the cooled cake, adding an extra layer of tangy sweetness that highlights the cake's delicate lemon notes.
• Serve with Whipped Cream: Accompany each slice with a dollop of freshly whipped cream or a light mascarpone cream, providing a silky contrast to the cake's airy texture.

Store or Freeze Angel Cake Like a Pro

• Maximize Freshness: Store the angel food cake in an airtight container at room temperature for up to 3 days, keeping its delicate texture and light flavor intact.
• Refrigerate with Care: When storing in the refrigerator, wrap the cake loosely in plastic wrap to prevent moisture buildup and maintain its soft, airy structure.
• Freeze for Later: Slice the cake into portions, wrap each piece individually in plastic wrap, then place in a freezer-safe container. The cake will stay delicious for up to 2 months when frozen properly.
• Serve with Confidence: Bring refrigerated or frozen cake to room temperature for 30 minutes before serving to restore its original featherlight texture and enhance its lemony essence.

Heavenly Lemon Angel Food Cake Recipe

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4.7 from 24 reviews

• Total Time: 55 minutes
• Yield: 10 1x

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Description

Luscious lemon angel food cake celebrates Ina Garten’s signature citrus dessert with delicate, airy perfection. Zesty lemon glaze and light-as-air cake promise a refreshing slice of culinary bliss you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (360ml/12 fl oz) egg whites, at room temperature (10 to 12 eggs)
• 2 cups (400g/14 oz) superfine sugar
• 1 ⅓ cups (150g/5.3 oz) sifted cake flour (not self-rising)
• 1 ½ tsps (6g/0.2 oz) cream of tartar
• ¾ tsp (4g/0.14 oz) kosher salt
• 1 ½ tsps (6g/0.2 oz) grated lemon zest (from 2 lemons)
• ¾ tsp (3.7ml/0.12 fl oz) pure vanilla extract

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Instructions

1. Oven Preparation: Calibrate oven to 350°F (175°C), positioning rack in center for uniform heat distribution.
2. Flour Composition: Meticulously sift cake flour and sugar together four consecutive times, ensuring ultra-fine, cloud-like consistency.
3. Egg White Transformation: Employ electric mixer with whisk attachment to whip egg whites, integrating kosher salt and cream of tartar. Elevate to medium-firm peaks with dynamic circular motion until achieving silky, voluminous texture.
4. Sugar Integration: Gradually cascade remaining sugar while maintaining mixer momentum, developing glossy, substantial meringue with pronounced structural integrity.
5. Aromatic Enhancement: Delicately fold vanilla extract and vibrant lemon zest into whipped egg white mixture, preserving delicate air pockets and infusing bright citrus essence.
6. Batter Assembly: Gently incorporate flour mixture into egg white foundation, utilizing rubber spatula with tender, sweeping motions. Fold in quadrant increments to maintain ethereal lightness.
7. Pan Deployment: Gracefully transfer aerated batter into pristine, ungreased 10-inch tube pan, creating smooth, level surface for optimal rising potential.
8. Baking Choreography: Position cake in preheated oven, monitoring for 35-40 minutes. Validate doneness by gentle press test – cake should elastically rebound when touched.
9. Cooling Protocol: Immediately invert pan onto wire rack post-baking, allowing complete atmospheric cooling before carefully extracting celestial cake from its vessel.

Notes

• Precision Sifting: Sift cake flour and sugar four times to guarantee an ultra-light, cloud-like cake texture that melts in your mouth.
• Egg White Technique: Whip egg whites to medium-firm peaks using electric mixer, ensuring salt and cream of tartar create stable, voluminous meringue with glossy finish.
• Gentle Folding Strategy: Incorporate dry ingredients delicately using rubber spatula, adding flour in quarters to preserve precious air bubbles and maintain cake’s delicate structure.
• Pan Positioning Trick: Use ungreased tube pan and invert immediately after baking to prevent cake from deflating, allowing perfect height and tender crumb development.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 138
• Sugar: 40 g
• Sodium: 0.4 g
• Fat: 0.2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0.1 g
• Protein: 3.5 g
• Cholesterol: 0 mg