Lemon Angel Food Cake

With the addition of the sweet Meyer Lemon, this Angel Food Cake is sure to surprise and delight your guests.

Preparation 40 mins
Cook Time 50 mins
Total Time 1:30


  • 1 cup cake flour
  • 1 1/2 cup sugar, divided
  • 1/2 teaspoon salt
  • 1 1/2 cup egg whites (10 - 12 eggs)
  • 1 tablespoon water
  • 1 1/4 tablespoon Meyer Lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla


  1. Sift the cake flour, ¾ cup sugar and salt together thoroughly and set aside.
  2. Using a stand mixer, place eggs, water, lemon juice, cream of tartar and vanilla into the mixing bowl with a whisk attachment and beat on medium low until bubbly then increase the speed to medium. As the eggs get foamy gradually add in ¾ cup sugar. Just add a tablespoon at a time and go slowly. Continue to whip until soft peaks form.
  3. Remove the bowl from the mixer and sift a fine layer (about a ¼ cup) of flour over the egg whites. With a large spatula, fold in the flour and sift in another ¼ cup of flour. Take your time folding. It's important to maintain as much of the air in the egg whites as possible.
  4. Pour the batter into a 9 inch tube pan. Give the pan a few taps to get the top level. Bake at 350℉ for 35 to 40 minutes or until a toothpick comes out clean.
  5. Cool upside down for 90 minutes on the neck of a bottle or propped up on a few cups.
  6. To remove from the pan, slide a knife around the edges and center.
  7. Serve all by its self, or make a little lemon glaze with 1 cup powdered sugar, two tablespoons of milk and a squirt of lemon juice. Stir it until it's thin and pourable adding more milk if necessary. Drizzle over the cake and serve.


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