Lemon Angel Food Cake With Lemon Glaze

Lemon Angel Food Cake is such a BEAUTIFUL looking cake. But it also is a BEAUTIFUL tasting cake. When I was making it I felt like I was creating a cloud. My house smelled like heaven and the lofty meringue batter became  gossamer fluff! This cake was such a joy to make!
It bakes so exquisitely, springy to the touch and golden blond!
But the very best part of this lemony  delight is the taste. Lemon infused sponge, so very light and airy…and the straightforward tang and sweetness of the lemon glaze.
It keeps well, too. It tasted wonderful 5 days after I made it. This is one to try!

StoneGable Lemon Angel Food Cake With Lemon Glaze

Zest of 2 lemons (1 1/2 ~ 2 TBS lemons)

1 TBS plus 1 tsp lemon juice
1 cup cake flour (not self rising)
1/2 cup confectioner’s sugar
1 2/3 cup egg whites, about 12-14 large eggs
1 1/2 tsp cream of tartar
1/2 tsp kosher salt
1/2 tsp vanilla extract
1 1/4 cups extra fine granulated sugar
* Angel Food cake is best made on a non humid day.
Heat oven to 350 degrees.

Bring eggs to room temperature. Separate whites from yolks.

Zest 2 lemons and set zest aside.

Ream lemon and set aside 1 TBS plus 1 tsp of lemon juice.
Sift flour and confectioner’s sugar onto a piece of parchment paper.

Using a VERY  clean large mixing bowl and whisk attachment, beat eggs with cream of tarter and salt to soft peaks on high speed.
Continue whipping and add lemon juice and vanilla.
Add sugar a couple of TBS at a time on high speed. Whip into very stiff peaks.

Fold flour into egg whites very gently, one third at a time. Add lemon zest along with flour. Fold gently until flour is incorporated.

Drop batter into an UNGREASED  10 inch tube pan.

Bake in the bottom third of the oven for 40 to 50 minutes. Until the cake is slightly golden and the top springs back when gently pressed.

Invert tube pan on a bottle and let cool for about 1 1/2 hours. The cake must cool completely in the inverted pan.
When the cake is completely cooled, turn tube pan right-side up and run a knife around the edges. Turn out on a serving plate.

1 cup confectioner’s sugar
2 TBS fresh squeezed lemon juice
1/2 tsp grated lemon peel
Sift confectioner’s sugar into a medium bowl. Add lemon juice and grated lemon peel and stir to incorporate into a glaze.
Spoon over cake, letting it run down the sides. When done glazing, lick the spoon. YUM, puckery good!
Let cake sit out about an hour and then cover with plastic wrap.
I hope you try this beautiful lemon angel of a cake!


  1. says

    Oh mercy this cake! I so adore angel food. The lemon flavored palette fits in perfectly with your Harbingers of Spring tablescape which has me once again swooning with beauty!

    I cannot WAIT to see your new kitchen. The shutter made me sigh with chippy happiness my friend.

    I am currently hosting an auction of vintage and antique linen treasures on the Decor To Adore blog. Stop by and take a peek.

    Be blessed!

  2. says

    Oh Honey…you had me at the first mention of “lemon”!!!!

    Delightful to look at & I’ll bet it was just as delightful to taste.
    Thank you for sharing the recipe & can I lick the beater??? Only AFTER you add the sugar, of course. LOL


  3. says

    My sons favorite dessert is lemon meringue pie…so I had to call him and tell him about this…I wrote it down and will use it the next time he comes down, great post new friend!

  4. says

    Oh Yvonne,
    Yum, Yum, Yum, Yummy….So delish! Thank you so much for sharing the recipe! Your pictures are gorgeous…Oooo, and just sneaked a peek at your Spring Tablescape…Love it!

    Thank you for stopping by my blog and for your sweet comment. Hope you come and visit again soon…I know I will. Have a wonderful weekend.

    Hugs and Kisses,

  5. says

    I can’t wait to try this recipe out! I adore angel food cake, and I love lemon…a perfect marriage! Your pictures are just beautiful! Thanks for sharing!

  6. says

    Yvonne, I don’t even have to make the food to be filled! Your photos are a treat in themselves. This looks and sounds lucious. I just adore lemon. I will have to give this one a try.

  7. says

    Ugh, do you know the torture this has been?! For some reason I could not get into this post AT ALL! I could smell the lemon and just knew this was going to be awesome. What a beautiful cake! I am so going to try this one. I have some lemon curd in the freezer too! Of course the first and last time that I ever made an angel cake it turned out so bad that I had to throw out the pan! I couldn’t get it out! It was about an inch or so high. I have licked my wounds though and am ready to try again! You can have cake for breakfast right?!

    If I can get the knack of this, I see it as a staple dessert for us. My kids are huge lemon fans too! Darn it, means less for me! I am planning on making your scones this weekend for the lemon curd too. I have been dreaming about your scones and my lemon curd!

  8. says

    Oh Yvonne, this looks like heaven on a plate! Your photos are truely magnificent.
    I’m such an admirer of your blog!
    Thanks for stopping by and leaving such a lovely comment too!

  9. says

    Hello, my dear friend! nI aqm now in NC on my way home. Will be4 home tomorrow. Can’t waqit to get toget5her!!!!! This CAKE looks and sounds SOOOOOOOOO good! Thanks for your beautiful pictures and recfipe. It warms my heart to see this after such a hard week. XO, Pinky

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