Martha Stewart Lemon Angel Food Cake

This Martha Stewart Lemon Angel Food Cake is a light and airy dessert, which uses fresh lemon zest and 12 egg whites. It’s a classic, foolproof recipe, perfect for spring gatherings, ready in about 3 hours.

Martha Stewart Lemon Angel Food Cake Ingredients

• 1 cup sifted cake flour (not self-rising)
• 1 1/2 cups sugar
• 12 large egg whites
• 2 tablespoons finely grated lemon zest
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

How To Make Martha Stewart Lemon Angel Food Cake

1. Preheat oven and sift dry ingredients: Preheat oven to 325°F, with rack in the lower third. Sift flour and 1/2 cup sugar into a bowl.
2. Whisk egg whites and flavorings: Beat egg whites on medium speed until frothy (about 1 minute). Add lemon zest, lemon juice, cream of tartar, vanilla, and salt. Continue whisking until soft peaks form (about 2 1/2 minutes).
3. Add sugar and beat to firm peaks: Gradually add remaining 1 cup sugar while mixing. Increase speed to medium-high and beat until firm (not stiff) peaks form, about 7 minutes.
4. Fold in flour mixture: Gently fold in flour-sugar mixture in three parts using a rubber spatula.
5. Transfer batter and bake: Pour batter into a 10-inch angel food cake pan with legs. Run a knife through the batter to release air bubbles. Bake 45–50 minutes until a tester comes out clean.
6. Cool and unmold the cake: Invert cake pan onto its legs and cool for 1 1/2 to 2 hours. Run a knife around edges to loosen cake and invert onto a platter. Let cool fully on a wire rack.

Recipe Tips

• Why invert the cake to cool?
  Cooling upside down prevents the cake from collapsing and helps maintain its height.
• Can I use bottled lemon juice?
  Fresh lemon juice provides the best flavor—bottled juice may taste flat.
• Do I need a special pan?
  Yes, an angel food cake pan with legs or a tube pan is necessary for structure and even baking.
• How to separate egg whites properly:
  Separate them one at a time over a small bowl to avoid any yolk in the whites.
• Why are my egg whites not forming peaks?
  Any grease or yolk in the bowl can prevent proper whipping. Use clean, dry tools.

What To Serve With Lemon Angel Food Cake

This light lemon cake pairs beautifully with bright or creamy toppings:

• Fresh berries (strawberries, raspberries, blueberries)
• Whipped cream or lemon whipped cream
• A dusting of powdered sugar
• Lemon glaze or curd
• Mint leaves or edible flowers

How To Store Lemon Angel Food Cake

Refrigerate: Store covered at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days.

Freeze: Freeze slices individually wrapped for up to 1 month. Thaw at room temperature before serving.

Lemon Angel Food Cake Nutrition Facts

• Calories: ~190 kcal per serving
• Carbohydrates: 35g
• Protein: 5g
• Fat: 0g
• Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a bundt pan instead of an angel food pan?
No, bundt pans don’t support the cake’s structure during cooling.

Why does my cake deflate after baking?
It may not have baked fully or was cooled incorrectly. Be sure to bake until fully set and invert to cool.

Is it okay to use carton egg whites?
Fresh egg whites are best for volume; carton whites may not whip properly.

Can I add blueberries or fruit into the batter?
No, additions can weigh down the batter and affect the rise.

Why is my cake sticky on top?
This can happen from excess humidity. Allow the cake to cool completely and store uncovered for a short time if needed

Try More Recipes:

• Martha Stewart Lava Cake
• Martha Stewart Lane Cake
• Martha Stewart Key Lime Cake