Here’s a list of all the ingredients for a **luscious lemon angel food cake**, optimized with SEO-friendly formatting and keywords to help your recipe stand out:
- **1 cup cake flour** (sifted for a light and airy texture)
- **1 ½ cups granulated sugar** (divided for sweetness and structure)
- **12 large egg whites** (room temperature for optimal volume)
- **1 ½ teaspoons cream of tartar** (stabilizes egg whites for fluffy peaks)
- **¼ teaspoon salt** (enhances flavor and balances sweetness)
- **1 teaspoon pure vanilla extract** (complements the lemon flavor)
- **½ teaspoon almond extract** (optional, for a subtle nutty undertone)
### Optional Toppings for Extra Flair:
- **Lemon glaze**: Powdered sugar + fresh lemon juice
- **Whipped cream**: Heavy cream + sugar + lemon zest
- **Fresh berries**: Strawberries, blueberries, or raspberries for a pop of color
This **easy lemon angel food cake recipe** is perfect for spring, summer, or any occasion. The combination of **light and fluffy texture** with **zesty lemon flavor** makes it a crowd-pleasing dessert. Use these **baking tips** to ensure your cake turns out perfectly every time!
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Steps
# How to Make a Luscious Lemon Angel Food Cake: A Step-by-Step Guide
If you're craving a light, fluffy, and citrusy dessert, this **lemon angel food cake** recipe is perfect for you. With its airy texture and zesty lemon flavor, this cake is a crowd-pleaser. Follow these detailed steps to create a bakery-worthy treat that’s both **easy to make** and **delicious**.
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## **Ingredients for Lemon Angel Food Cake**
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 tbsp lemon zest (freshly grated)
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
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## **Step-by-Step Instructions**
### **1. Preheat and Prepare**
- Preheat your oven to **350°F (175°C)**.
- Ensure you have an ungreased **10-inch tube pan** (angel food cake pan) ready.
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### **2. Sift Dry Ingredients**
- In a medium bowl, **sift together** the cake flour and ½ cup of granulated sugar. Set aside.
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### **3. Whip Egg Whites**
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt.
- Using a **stand mixer or hand mixer**, beat on medium speed until soft peaks form.
- Gradually add the remaining 1 cup of sugar, 1-2 tablespoons at a time, while beating. Continue until stiff, glossy peaks form.
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### **4. Add Flavorings**
- Gently fold in the **lemon zest**, **lemon juice**, and **vanilla extract** using a spatula. Be careful not to deflate the egg whites.
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### **5. Incorporate Dry Ingredients**
- Gradually fold the sifted flour mixture into the egg white mixture in small batches. Use a **gentle folding motion** to maintain the cake’s airy texture.
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### **6. Bake the Cake**
- Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
- Bake for **35-40 minutes** or until the top is golden brown and the cake springs back when lightly touched.
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### **7. Cool the Cake**
- Once baked, **invert the pan** onto a cooling rack. Let the cake cool completely (about 1-2 hours) to prevent it from collapsing.
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### **8. Remove and Serve**
- Run a knife around the edges of the pan to loosen the cake. Gently remove it from the pan.
- Slice and serve with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for extra indulgence.
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## **Tips for Success**
- Use **room temperature egg whites** for better volume when whipping.
- Avoid greasing the pan, as the cake needs to cling to the sides to rise properly.
- For a stronger lemon flavor, add a **lemon glaze** made with powdered sugar and lemon juice.
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This **lemon angel food cake** is a delightful dessert that’s perfect for spring, summer, or any occasion. Its light, citrusy flavor and melt-in-your-mouth texture make it a favorite among dessert lovers. Try this recipe today and impress your family and friends with your baking skills!