This cheery, Lemon Angel Food Cake is perfect for festive occasions this spring. Top it off with fresh lemon whipped cream, berries, and candied lemon for a delicious treat. As the weather starts to warm up, I like to serve lighter desserts with fresh flavors that don’t skimp on taste. This cake has the same ethereal texture as traditional angel food cake but with a bright burst of lemon flavor, thanks to fresh juice and zest. This recipe, which was originally written down on worn scrap paper and passed down from my grandmother, has been modified slightly and tested to perfection.
Angel food cake is one of the most versatile desserts we know. It pairs well with fruit, flavored whipped cream and even chocolate sauce. It’s a no cholesterol cake, which makes it a bit healthier than most cakes that are filled with heavy ingredients. Serve these miniature cakes on a tray with fresh berries, lemon wedges and mint for color.
1-1/2 cups egg whites (about 12)
1-1/4 cups confectioners’ sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
2 teaspoons lemon extract
2 teaspoons lemon zest
1/4 teaspoon salt
1 cup sugar