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Ina Garten Lemon Angel Food Cake

Ina Garten Lemon Angel Food Cake
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An airy, cloud-like angel food cake infused with bright lemon zest and juice, with a tender crumb that melts on the tongue. This recipe yields a tall, fluffy cake with a golden crust and a tangy-sweet lemon glaze that perfectly balances the ethereal texture.

Ingredients

Scale
  • 1 cup sifted cake flour (4 ounces/113 grams)
  • 1 1/2 cups granulated sugar, divided (10.5 ounces/300 grams)
  • 1/4 teaspoon kosher salt
  • 12 large egg whites (about 1 1/2 cups/360 ml), at room temperature
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • For the glaze:
  • 1 cup confectioners’ sugar, sifted (4 ounces/113 grams)
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Place an oven rack in the lower third of the oven and preheat to 350°F (177°C). Have a 10-inch (25-cm) ungreased angel food cake pan tube pan with removable bottom ready — do not grease or line it, as the batter needs to climb the sides to rise properly.
  2. In a small bowl, whisk together the sifted cake flour, 3/4 cup of the granulated sugar, and the kosher salt until evenly combined. Set aside. Sifting the flour with part of the sugar aerates the dry mix and helps ensure a light crumb.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, lemon zest, lemon juice, cream of tartar, and vanilla extract. Beat on medium speed for about 2 minutes, until frothy and beginning to hold a very soft shape. The cream of tartar stabilizes the whites, allowing maximum volume without weeping.
  4. Increase speed to medium-high and gradually sprinkle in the remaining 3/4 cup granulated sugar, about 1 tablespoon at a time, taking 2 to 3 minutes to add it all. Continue beating until the meringue forms stiff, glossy peaks that stand straight up when the whisk is lifted — about 4 to 5 minutes total beating time. Avoid overbeating, which makes the meringue dry and grainy.
  5. Transfer the meringue to a very large mixing bowl if it isn’t already in one. Sift about one-third of the flour mixture over the meringue and fold gently with a large rubber spatula, using a wide figure-eight motion from the bottom up. Repeat in two more additions, folding just until no white streaks remain — overmixing deflates the batter.
  6. Gently scrape the batter into the ungreased angel food cake pan, spreading it evenly with the spatula. Run a thin knife through the batter in a zigzag pattern to release any large air pockets. Do not tap the pan on the counter — that will deflate the batter.
  7. Bake for 35 to 40 minutes, until the top springs back when lightly touched and a cake tester inserted into the center comes out clean. The cake will be deeply golden and about 2 inches above the rim of the pan. Avoid opening the oven door during the first 30 minutes to prevent collapsing.
  8. Immediately invert the pan onto its feet (or suspend it upside-down over the neck of a wine bottle or a funnel). Let cool completely in this position, about 1 to 1 1/2 hours. Cooling upside down prevents the still-tender crumb from collapsing under its own weight.
  9. Once cool, run a thin, flexible metal spatula or knife around the inside edge of the pan and around the central tube to release the cake. Gently push the bottom of the pan up to unmold the cake. Slide the spatula under the bottom to separate the cake from the pan base.
  10. For the glaze, in a small bowl whisk together the sifted confectioners’ sugar with 2 tablespoons of lemon juice until smooth. Add the remaining 1 tablespoon juice if needed for a pourable, but thick consistency. Drizzle the glaze over the top of the cooled cake, letting it cascade down the sides. Allow it to set for about 10 minutes before slicing with a serrated knife using a sawing motion (a straight knife will crush the delicate crumb).

Notes

Store leftover cake at room temperature, covered loosely with foil, for up to 2 days — do not refrigerate, as the cake will dry out. For longer storage, wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to 1 month. Thaw wrapped at room temperature for about 30 minutes before serving. The cake is naturally very low in fat, making it lighter than traditional butter cakes, but it relies entirely on the egg white structure, so handle gently after baking.

Nutrition

Keywords: angel food cake, lemon cake, Ina Garten, light cake, egg white cake, citrus dessert, spring dessert, low-fat cake, fluffy cake, cake with glaze

Find it online: https://inagartendishes.com/ina-garten-lemon-angel-food-cake/