Description
This Lemon Chiffon Angel Food Cake is a light, fluffy, and zesty dessert that combines the airy texture of classic angel food cake with a bright burst of lemon flavor. Perfect for spring celebrations, brunches, or whenever you crave a refreshing, crowd-pleasing treat.
Ingredients
- 12 large egg whites, room temperature
- 1 1/2 cups (300g) granulated sugar, divided
- 1 cup (120g) cake flour, sifted
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract (optional)
- For the Glaze (optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and place the rack in the lower third. Do NOT grease your tube pan.
- In a medium bowl, sift together cake flour, 3/4 cup (150g) of the sugar, and salt. Sift twice for best results.
- In a small bowl, rub the lemon zest into the remaining 3/4 cup (150g) sugar with your fingertips to release the oils.
- In a large, clean mixing bowl, beat egg whites on medium-low speed until foamy (1-2 minutes).
- Add cream of tartar and gradually increase speed to medium-high. When soft peaks form, slowly add the lemon sugar, 1 tablespoon at a time.
- Continue beating until the whites are glossy and hold stiff peaks (about 5 minutes). Mix in lemon juice and vanilla extract until just combined.
- Sprinkle 1/4 of the sifted flour mixture over the meringue and gently fold in with a rubber spatula. Repeat in 3 more additions, folding just until no streaks remain.
- Spoon the batter into the ungreased tube pan. Smooth the top with a spatula and run a thin knife through the batter to pop any big air bubbles.
- Bake for 35-40 minutes, or until the top is golden, springs back when lightly pressed, and a skewer comes out clean.
- Immediately invert the pan onto a bottle or funnel and let cool completely (about 1.5 hours).
- Once cool, run a thin offset spatula around the edges and center tube to loosen. Tap the pan gently if needed.
- For the glaze (optional), whisk powdered sugar with lemon juice and zest. Drizzle over the cake and let set before slicing.
- Use a serrated knife for clean slices. Serve at room temperature, plain or with glaze, berries, or whipped cream.
Notes
Do not grease the pan—this helps the cake rise and prevents collapse. Be gentle when folding in the flour to keep the batter airy. Cool the cake upside down to maintain height. For a gluten-free version, use a 1:1 gluten-free flour blend. The cake is naturally dairy-free. If overbeaten, add a fresh egg white to smooth out the meringue. The lemon flavor intensifies after a day, making leftovers even better.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 95
- Sugar: 20
- Sodium: 65
- Carbohydrates: 22
- Protein: 3
Keywords: lemon chiffon cake, angel food cake, light dessert, spring dessert, dairy-free cake, easy cake recipe, lemon dessert, fluffy cake, brunch cake, low fat dessert