Martha Stewart’s Lemon Angel Food Cake is a light, airy dessert bursting with bright citrus flavor. Perfect for spring and summer gatherings, this cake combines frothy egg whites with fresh lemon zest and juice to create a tender, melt-in-your-mouth texture. It’s a classic showstopper that pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar.
Why Everyone Will Love This Recipe
The cake’s soft, delicate crumb is paired with the zesty brightness of lemon, creating a dessert that’s both elegant and refreshing. Its naturally low-fat profile (thanks to no butter or oil) makes it lighter than traditional cakes, yet it feels indulgent thanks to the airy texture. Perfect for brunches, afternoon tea, or as a summer dessert, this angel food cake is a versatile favorite for families and dessert enthusiasts alike.
What Is Angel Food Cake?
Angel food cake is a type of sponge cake that relies solely on whipped egg whites for its structure, giving it a light, airy texture. Unlike traditional cakes, it doesn’t contain butter or yolks, which makes it fat-free and fluffy. Martha Stewart’s version enhances the cake with fresh lemon zest and juice, balancing sweetness with a hint of citrusy tang.
Cooking Tips
- Use room-temperature egg whites for maximum volume.
- Sift the flour and sugar together to prevent lumps and help with folding.
- Fold gently to maintain air in the batter; avoid deflating the whipped whites.
- Bake in an ungreased angel food pan to allow the batter to cling to the sides for proper rise.
- Cool upside down in the pan to prevent collapse and maintain height.
Frequently Asked Questions
Can I use a different citrus?
Yes, orange or lime zest and juice can substitute for lemon for a different citrus flavor.
Can this cake be made gluten-free?
Yes, replace the cake flour with a gluten-free flour blend suitable for cakes, but keep the folding technique gentle.
How do I prevent the cake from sticking?
Do not grease the pan. Angel food cake needs to cling to the sides to rise properly.
Can I make this cake ahead of time?
Yes, store cooled cake in an airtight container at room temperature for up to 2 days.
How do I serve it?
Slice with a serrated knife. Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
How to Store
Keep cooled cake in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as it can dry out the delicate crumb.
How to Freeze
Angel food cake can be frozen once completely cooled. Wrap tightly in plastic wrap, then in aluminum foil, and store for up to 1 month. Thaw at room temperature before serving.
Ingredients
- 1 cup sifted cake flour (not self-rising)
- 1 ½ cups sugar
- 12 large egg whites
- 2 tbsp finely grated lemon zest
- 1 tbsp plus 1 teaspoon fresh lemon juice
- 1 tsp cream of tartar
- 1 tsp pure vanilla extract
- ¼ tsp salt
How to Make Martha Stewart's Lemon Angel Food Cake
- Preheat oven to 325°F. Sift the flour and ½ cup of sugar into a medium bowl and set aside.
- In a large mixing bowl, whisk the egg whites on medium speed until frothy, about 1 minute. Add lemon zest, lemon juice, cream of tartar, vanilla extract, and salt. Continue whisking until soft peaks form, about 2½ minutes.
- Gradually add the remaining 1 cup sugar while increasing the mixer speed to medium-high. Beat until firm, but not stiff, peaks form, about 7 minutes.
- Sprinkle 1/3 of the flour-sugar mixture over the egg whites and gently fold with a rubber spatula. Repeat with the remaining flour mixture in two additions, folding carefully to preserve airiness.
- Pour the batter into an ungreased 10-inch angel food cake pan with legs. Gently run a knife through the center to release air bubbles. Bake for 45–50 minutes, or until a tester comes out clean.
- Invert the pan onto its cooling legs and let the cake cool 1½ to 2 hours. Run a knife around the edges to loosen the cake and remove from the pan. Place on a wire rack to cool completely.
- Slice the cake with a serrated knife. Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream for an elegant dessert.
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