Zingy Ina Garten Lemon Angel Food Cake Recipe for Cloud-Like Bliss

Lemon angel food cake transforms ordinary baking into an extraordinary sensory adventure.

This celestial dessert floats between culinary art and heavenly indulgence.

Whisper-light and impossibly tender, the cake bursts with zesty citrus brightness.

Delicate egg white peaks create an ethereal texture that practically levitates off your plate.

Each slice promises a sublime dance of tangy lemon and cloud-like softness.

Surprisingly simple yet remarkably elegant, this cake welcomes bakers of every skill level.

Unlock the magic of this irresistible confection that will make your taste buds sing.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 162 kcal

Servings: 8

Ingredients in Ina Garten’s Lemon Angel Food Cake

• Cake Flour: Select a finely milled, low-protein flour for a tender, delicate crumb.
• Superfine Sugar: Choose a fine-textured sugar that dissolves quickly and smoothly.

• Egg Whites: Use fresh, room-temperature eggs for optimal volume and stability.
• Salt: Enhances egg white protein structure and stabilizes the foam.
• Cream of Tartar: Helps stabilize and increase the volume of whipped egg whites.

• Vanilla Extract: Opt for pure vanilla extract to add depth and rich aroma.
• Lemon Zest: Select bright, fragrant lemons with vibrant, unblemished skin for maximum citrus punch.

Equipment List for Ina’s Airy Lemon Cake

• Stand Mixer: Essential for whipping egg whites to perfect, fluffy peaks.
• Whisk Attachment: Connects to stand mixer for optimal egg white aeration.
• 10-inch Tube Pan: Specific pan with center tube allowing cake to rise evenly.
• Medium Bowl: Used for sifting and mixing dry ingredients.
• Fine-Mesh Sifter: Crucial for eliminating lumps in sugar and flour mixture.
• Rubber Spatula: Gentle tool for folding ingredients without deflating egg whites.
• Cooling Rack: Allows cake to cool upside down, maintaining its delicate structure.
• Sharp Knife: Helps separate cake from pan edges after cooling.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.

Step-by-Step: Baking Lemon Angel Food Cake

Craft Heavenly Lemon Angel Food Cake

Grab your whisk and get ready to create a cloud-like dessert that’ll make taste buds dance! This recipe transforms simple ingredients into a dreamy, melt-in-your-mouth masterpiece.

• Prepare Your Baking Zone

Set your oven to a cozy 350°F. Grab a tube pan, but skip the grease – this special cake needs bare sides to climb and rise to fluffy perfection.

• Whip Up Magical Egg Whites

Unleash your mixer’s power. Blend egg whites with a pinch of salt and cream of tartar. Whip on high speed until soft peaks form, creating a silky white canvas for your cake. Gradually shower in sugar, transforming the mixture into a glossy, voluminous dream.

• Flavor Fusion

Gently fold in vanilla and zesty lemon shavings. Sprinkle flour mixture delicately into the egg white clouds, using a light touch. The secret? Keep those air bubbles intact for a lightweight texture that practically floats off the plate.

• Bake and Transform

Pour the ethereal batter into the tube pan. Smooth the top with a gentle hand. Slide into the oven and bake for 35-40 minutes. Your cake is done when it springs back at a light touch – a magical moment of culinary alchemy.

• Cool and Celebrate

Immediately flip the pan upside down on a cooling rack. This prevents your masterpiece from losing its magnificent height. Once cooled, lovingly separate the cake from pan edges. Dust with powdered sugar or crown with whipped cream for a show-stopping finale.

Slice into this lemony cloud and savor each heavenly bite – you’ve just created pure dessert magic!

Pro Tips for a Light and Fluffy Cake Like Ina’s

• Elevate Your Baking: Pro Tips for Angel Food Cake Mastery
• Egg White Temperature Trick: Pull egg whites out of the refrigerator 30 minutes before whipping to ensure maximum volume and smoother meringue performance.
• Sugar Sifting Strategy: Pulse superfine sugar in a food processor before sifting to create even finer texture, guaranteeing silkier cake consistency.
• Flavor Fusion Techniques: Experiment with zesty additions like orange or lime zest instead of lemon, or incorporate subtle extracts like almond or lavender for unique taste profiles.
• Storage Secret Weapon: Store leftover cake wrapped tightly in plastic wrap at room temperature for 2-3 days, or freeze individual slices for up to one month without losing delicate texture.

Elegant Ways to Serve Ina’s Angel Cake

• Garnish with Citrus Zest: Sprinkle fresh lemon or orange zest on top for a vibrant, aromatic finish that enhances the cake's delicate flavor profile.
• Pair with Berry Compote: Serve alongside a homemade mixed berry compote to add a tangy, sweet complement that elevates the light texture of the angel food cake.
• Create Elegant Plating: Place a delicate slice on a white plate, dust with powdered sugar, and add a small sprig of fresh mint for a sophisticated and visually appealing presentation.
• Complement with Creamy Accompaniment: Top with a dollop of vanilla bean whipped cream or a scoop of lemon sorbet to provide a cool, refreshing contrast to the airy cake.

How to Keep Lemon Angel Food Cake Fresh

• Preserve Cake Freshness: Store angel food cake in an airtight container at room temperature for 2-3 days. Wrap tightly to prevent moisture loss and maintain soft texture.
• Refrigerate for Extended Life: When covered properly, the cake stays fresh in the refrigerator for up to 5 days. Place in a sealed container to protect against absorbing other food odors.
• Freeze for Future Enjoyment: Slice cake before freezing for convenient portioning. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Frozen slices remain delicious for 2-3 months.
• Smart Serving Strategy: Thaw frozen cake slices at room temperature for 30-45 minutes before serving. Let refrigerated cake sit out for 15 minutes to restore its delicate, airy texture before enjoying.

Heavenly Lemon Angel Food Cake Recipe

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4.6 from 31 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Ina Garten’s lemon angel food cake brings delightful citrus notes to a classic dessert. Light, airy layers infused with zesty lemon create a refreshing twist on traditional angel food cake perfect for summer gatherings.

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Ingredients

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• 1 ½ cups (360 ml) egg whites, at room temperature (10 to 12 eggs)
• 2 cups (400 g) superfine sugar
• 1 ⅓ cups (160 g) cake flour (not self-rising)
• 1 ½ tsp grated lemon zest (2 lemons)
• 1 ½ tsp cream of tartar
• ¾ tsp kosher salt
• ¾ tsp (3.7 ml) pure vanilla extract

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Instructions

1. Preheat Preparation: Heat oven to 350°F (175°C) and position an ungreased 10-inch tube pan, ensuring ideal baking conditions for the delicate angel food cake.
2. Dry Ingredient Fusion: Meticulously sift cake flour and superfine sugar four times, creating an ultra-fine, lump-free powder that will contribute to the cake’s signature ethereal texture.
3. Egg White Transformation: In a stand mixer, whip egg whites with salt and cream of tartar, advancing from gentle whisking to high-speed aeration until medium-firm peaks form, approximately 2-3 minutes of continuous blending.
4. Sugar Integration: Gradually stream remaining sugar into the egg white mixture at medium speed, developing a glossy, voluminous mixture that captures the essential structure of the cake.
5. Aromatic Enhancement: Introduce vanilla extract and lemon zest, gently incorporating these flavor boosters to infuse the batter with vibrant, citrusy undertones.
6. Flour Incorporation: Delicately fold flour mixture into the aerated egg whites, using a soft rubber spatula and sifting in small portions to preserve the batter’s delicate air pockets and ensure a light, tender crumb.
7. Baking and Structural Development: Pour batter into the tube pan with minimal manipulation, creating a smooth surface, then bake for 35-40 minutes until the top springs back when gently touched, indicating perfect doneness.
8. Cooling Technique: Immediately invert the pan onto a cooling rack, allowing the cake to suspend and cool completely, which prevents structural collapse and maintains the cake’s signature height and airiness.
9. Finishing Touch: Once completely cooled, carefully release the cake from the pan’s edges using a thin knife, presenting an elegant dessert that can be elegantly dusted with powdered sugar or paired with freshly whipped cream.

Notes

• Sift with Precision: Sifting flour four times is crucial for achieving an ultra-light, cloudlike texture without any lumps that could weigh down the delicate angel food cake.
• Egg White Technique: Whip egg whites to medium-firm peaks, ensuring they’re stiff enough to hold shape but not dry, which is the secret to the cake’s signature airy structure.
• Gentle Folding Matters: Use a rubber spatula and fold flour gently in quarter portions, maintaining the batter’s volume by cutting through the center and scooping around the edges to preserve air bubbles.
• Cooling Upside Down: Immediately invert the pan after baking and let the cake hang completely cool to prevent deflation, allowing gravity to stretch the cake’s delicate structure and maintain its remarkable height.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 162
• Sugar: 32 g
• Sodium: 200 mg
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 0 g
• Protein: 3.2 g
• Cholesterol: 0 mg