Ina Garten’s Lemon Angel Food Cake is made with superfine sugar, cake flour, egg whites, kosher salt, cream of tartar, pure vanilla extract, and grated lemon zest. This delicious Lemon Angel Food Cake recipe creates a light and zesty dessert that takes about 1 hours and 55 minutes to prepare and can serve up to 10 people.
More Ina Garten Recipe:
- Ina Garten Yogurt Lemon Cake
- Ina Garten Vanilla Cream Cheese Pound Cake
- Ina Garten Blueberry Lemon Cream Cake
🧡 Why You’ll Love Lemon Angel Food Cake Recipe
- Light and Airy Texture: The cake is fluffy and light, thanks to the egg whites and careful mixing.
- Zesty Lemon Flavor: Fresh lemon zest gives the cake a bright and tangy taste that balances the sweetness.
- Simple Ingredients: Made with easy-to-find ingredients like egg whites, cake flour, and sugar, this recipe is straightforward.
- Beautiful Presentation: The cake’s tall and elegant look makes it perfect for any dessert table or special occasion.
- Great for Any Event: This versatile cake is ideal for both casual and festive gatherings, making it a crowd-pleaser.
🍋 Ina Garten Lemon Angel Food Cake Ingredients
- 2 cups (400g) superfine sugar, divided
- 1 1/3 cups (150g) sifted cake flour (not self-rising)
- 1 1/2 cups (360ml) egg whites, at room temperature (10 to 12 eggs)
- 3/4 teaspoon (4g) kosher salt
- 1 1/2 teaspoons (6g) cream of tartar
- 3/4 teaspoon (3.7ml) pure vanilla extract
- 1 1/2 teaspoons (6g) grated lemon zest (from 2 lemons)
🥮 How To Make Ina Garten Lemon Angel Food Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare Flour Mixture Combine 1/2 cup (100g) of sugar with the sifted cake flour. Sift this mixture together 4 times and set aside.
- Beat Egg Whites: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites, kosher salt, and cream of tartar on high speed until medium-firm peaks form, about 1 minute.
- Add Sugar: With the mixer on medium speed, gradually sprinkle in the remaining 1 1/2 cups (300g) of sugar. Continue beating until the mixture is thick and shiny.
- Add Flavorings: Whisk in the vanilla extract and grated lemon zest. Continue whisking until the mixture is very thick, about 1 more minute.
- Incorporate Flour: Sift about 1/4 of the flour mixture over the egg whites. Gently fold it in with a rubber spatula. Continue adding and folding in the remaining flour mixture in fourths until fully incorporated.
- Bake the Cake: Pour the batter into an ungreased 10-inch (25cm) tube pan. Smooth the top and bake for 35 to 40 minutes, or until the cake springs back when touched.
- Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack. Allow the cake to cool completely before removing from the pan.
💭 Recipe Tips
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature before beating. They whip better and make the cake fluffier.
- Sift Flour and Sugar Well: Sift the flour and sugar together four times. This helps avoid lumps and ensures a smooth batter.
- Fold Carefully: Gently fold the flour into the egg whites with a rubber spatula. This keeps the batter light and airy.
- Use an Ungreased Pan: Bake the cake in an ungreased tube pan. This lets the batter climb the sides of the pan and rise properly.
- Cool Upside Down: Turn the pan upside down to cool. This prevents the cake from collapsing and helps it stay fluffy.
🎚 How To Store Leftovers Lemon Angel Food Cake?
- Refrigerate: Allow leftovers lemon angel food cake to cool completely at room temperature. Cover it with plastic wrap or foil and store it in the fridge for up to 4 days.
- Freeze: Wrap leftovers lemon angel food cake tightly in plastic wrap and foil before freezing. It can be frozen for up to 2 months. Thaw the cake in the refrigerator for a few hours before serving.
🍨 What To Serve With Lemon Angel Food Cake?
This light Lemon Angel Food Cake pairs well with fresh berries, a dollop of whipped cream, a dusting of powdered sugar, or a lemon glaze. It can also be served alongside a fruit compote, a scoop of vanilla ice cream, lemon curd, or a citrus salad for a delicious dessert.
FAQ’S:
Can I Use Regular Sugar Instead Of Superfine Sugar?
While superfine sugar is preferred for its finer texture, you can use granulated sugar if needed. Simply process it in a blender or food processor to make it finer.
Why Is My Lemon Angel Food Cake Dense And Not Fluffy?
This could be due to overmixing the batter or not folding the flour mixture in gently. Be sure to fold carefully and avoid overmixing.
How Can I Prevent Lemon Angel Food Cake From Sticking To The Pan?
Since this recipe uses an ungreased tube pan, make sure to let the cake cool completely and gently run a knife around the edges before removing it from the pan.
Why Is My Lemon Angel Food Cake Not Rising Properly?
Ensure that your baking powder is fresh and that you’re folding the flour mixture gently to avoid deflating the batter. Also, check that your oven temperature is accurate.
More Ina Garten Recipe:
Ina Garten Lemon Angel Food Cake Nutrition Facts
Serving Size: 1 slice
- Calories: 140
- Total Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 30mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 2g
Ina Garten Lemon Angel Food Cake
Description
Ina Garten’s Lemon Angel Food Cake is made with superfine sugar, cake flour, egg whites, kosher salt, cream of tartar, pure vanilla extract, and grated lemon zest. This delicious Lemon Angel Food Cake recipe creates a light and zesty dessert that takes about 1 hours and 55 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare Flour Mixture Combine 1/2 cup (100g) of sugar with the sifted cake flour. Sift this mixture together 4 times and set aside. - Beat Egg Whites: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites, kosher salt, and cream of tartar on high speed until medium-firm peaks form, about 1 minute.
- Add Sugar: With the mixer on medium speed, gradually sprinkle in the remaining 1 1/2 cups (300g) of sugar. Continue beating until the mixture is thick and shiny.
- Add Flavorings: Whisk in the vanilla extract and grated lemon zest. Continue whisking until the mixture is very thick, about 1 more minute.
- Incorporate Flour: Sift about 1/4 of the flour mixture over the egg whites. Gently fold it in with a rubber spatula. Continue adding and folding in the remaining flour mixture in fourths until fully incorporated.
- Bake the Cake: Pour the batter into an ungreased 10-inch (25cm) tube pan. Smooth the top and bake for 35 to 40 minutes, or until the cake springs back when touched.
- Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack. Allow the cake to cool completely before removing from the pan.
Notes
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature before beating. They whip better and make the cake fluffier.
- Sift Flour and Sugar Well: Sift the flour and sugar together four times. This helps avoid lumps and ensures a smooth batter.
- Fold Carefully: Gently fold the flour into the egg whites with a rubber spatula. This keeps the batter light and airy.
- Use an Ungreased Pan: Bake the cake in an ungreased tube pan. This lets the batter climb the sides of the pan and rise properly.
- Cool Upside Down: Turn the pan upside down to cool. This prevents the cake from collapsing and helps it stay fluffy.