How To Make Lemon Angel Food Cake From Mix

Nutrition Facts (per serving)
235	Calories
4g	Fatty
46g	Carbs
5g	Poly peptide

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	235
% Daily Value*
Total Fat 4g	5%
Saturated Fatty 2g	11%
Cholesterol 9mg	3%
Sodium 234mg	10%
Total Carbohydrate 46g	17%
Dietary Fiber 1g	three%
Total Sugars 34g
Poly peptide 5g
Vitamin C 4mg	22%
Calcium 10mg	1%
Atomic number 26 1mg	7%
Potassium 174mg	4%
*The % Daily Value (DV) tells y'all how much a nutrient in a food serving contributes to a daily diet. ii,000 calories a day is used for full general nutrition advice.

(Diet data is calculated using an ingredient database and should exist considered an estimate.)

This cake is a classic angel food block with a lemony twist. While traditional affections nutrient cake acts as a nifty canvas for other flavors like strawberry, chocolate, or peach, this block stands all on its own with the addition of lemon. The buttery lemon coat pairs deliciously with the cake, is visually bonny, and adds more flavor.

Angel food cake is a very technical cake that does require some attention, only don't let that intimidate you. The most of import thing is to make sure you practice non grease your pan. You want the cake to climb up the pan while baking, and an ungreased pan allows this to happen.

Make sure to deadening downwardly when working on this recipe. Read the directions carefully and and pay attention to the visual cues. This recipe contains all the information you need for a successful bake including what to look for when whipping the egg whites and how to advisedly fold in the ingredients. Using block flour is another way to ensure success considering cake flour is a softer, finer flour than all-purpose, which will be reflected in the cake'south texture.

This is a great everyday or celebration cake and you can easily customize it to your liking by leaving off the coat. If you lot prefer, you could even add together meringue to the superlative and torch it for a totally fun and inventive await.

"The lemon angel food cake was delicious. I had to add a lilliputian more cream to the glaze to thin it, but overall, it was easy to brand and a success. I used a standard aluminum 2-piece x-inch tube block pan." —Diana Rattray

Lemon angel food cake with glaze/tester image

For the Cake:

i one/4 cups cake flour
three/4 cups confectioners' sugar
12 large room temperature egg whites, virtually i 1/ii cups
2 teaspoons cream of tartar
one teaspoon salt
iii/4 cup granulated sugar
i tablespoon lemon zest
1 teaspoon lemon excerpt
Fresh berries, for garnish

For the Glaze:

3 tablespoons unsalted butter, melted and cooled
2 tablespoons freshly squeezed lemon juice
1 1/2 cups confectioners' carbohydrate, sifted
1 tablespoon heavy cream, more as needed

Make the Affections Nutrient Cake

Gather the ingredients. Position a rack in the middle of the oven and heat to 325 F.

The Spruce Eats / Diana Chistruga
In a large bowl, sift together the cake flour and confectioners' sugar. Fix aside.

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To the basin of a stand mixer fitted with the whisk attachment, add together the egg whites, cream of tartar, and common salt. Whisk on medium-high speed until soft peaks form, about 2 minutes.

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With the mixer running, very slowly add together the granulated saccharide. Continue whisking until glossy, strong peaks form. Whisk in the lemon zest and lemon excerpt.

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Sift the flour mixture into the stand mixer in 3 additions, folding in each addition with a rubber spatula until just combined. Don't overmix or you'll deflate the meringue.

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Pour the batter into an ungreased 10-inch tube pan. Spread the concoction evenly in the pan with a silicone spatula.

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Bake, rotating the pan one-half way through cooking time, until a cake tester comes out clean, 40 to 45 minutes total.

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Remove from the oven, plough the pan upside down over a wire rack and let the cake absurd completely in the pan, almost three hours.

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Make the Coat and End Block

Gather the glaze ingredients.

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In a medium bowl, add together the melted butter and lemon juice.

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With a handheld mixer on medium speed, slowly add the confectioners' saccharide in 2 batches, beating well afterwards each add-on until smooth.

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Add together the heavy foam and continue to beat until smooth. If the glaze is as well thick, and more heavy foam 1 teaspoon at a time until you reach desired consistency. The coat should be pourable.

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When the cake is cool, release the cake from the pan by running a pocketknife around the edges. Flip the pan over and gently tap onto a plate or block stand up.

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Top with the glaze and serve garnished with berries, if desired.

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Tips

Use some of the remaining egg yolks for a delicious and decadent quiche (two yolks replaces one egg).
You could also make lemon curd with the remaining yolks and serve it on the side with the cake.
To make a richer custard or pudding, replace some or all of the whole eggs in the linked recipes. For each whole egg, use 2 egg yolks.

Recipe Variations

For a lighter cake, skip the coat and dust it with confectioners' sugar just before serving.
Earlier adding the coat, slice the cake in one-half horizontally and spread the bottom piece with about 1/two loving cup of lemon curd. Supercede the top layer and glaze as desired.

How to Shop

To store, cover the cake with foil or plastic wrap. Exit at room temperature (with or without the glaze on top) for upwards to four days.
The cake volition dry out slightly, but y'all can cut a slice and popular it in the microwave for about fifteen seconds to bring it dorsum to life.
If you store without the glaze on tiptop, exist sure to add the glaze before you lot microwave.
To freeze the unglazed cake, identify slices on a parchment newspaper-lined baking sheet and freeze. When frozen solid, wrap in plastic wrap and foil and place in a freezer purse. Freeze for up to 3to four months. Defrost affections food cake on the counter for an 60 minutes or so or in the fridge overnight.

What does cream of tartar do in angel food cake?

Cream of tartar is a stabilizing agent, which helps when whipping the egg whites. If you don't have cream of tartar you can supercede it with an equal amount of lemon juice or white vinegar.

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