Description
A light and airy cake infused with bright lemon zest, perfect for spring gatherings and potlucks.
Ingredients
Scale
- 1 cup egg whites (about 8–10 large eggs) at room temperature
- 1 cup granulated sugar
- 1 cup cake flour (or all-purpose flour with cornstarch)
- 2 tablespoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon cream of tartar
- A pinch of salt
- Powdered sugar for dusting or lemon glaze for drizzling
Instructions
- Preheat the oven and arrange a rack in the lower third.
- Separate the egg whites carefully into a clean bowl, ensuring no yolk remains.
- Combine cake flour and a small amount of sugar, and sift them twice to remove lumps.
- Zest the lemons finely and squeeze enough juice for a tablespoon or two for a glaze.
- Whip the egg whites on medium speed until foamy, then add cream of tartar, gradually increasing speed and adding sugar incrementally until glossy peaks form.
- Gently fold in the sifted flour mixture using a spatula, followed by the lemon zest.
- Pour the batter into an ungreased tube pan and bake until the top springs back and a skewer comes out clean.
- Immediately invert the pan onto a bottle neck or cooling rack and let it cool suspended.
- Once cooled, dust with powdered sugar or drizzle a thin lemon glaze made from powdered sugar and lemon juice.
Notes
Ensure all equipment is free of fat for maximum volume in the egg whites. Avoid greasing the pan to allow the cake to rise properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Lemon Cake, Angel Food Cake, Dessert, Spring Desserts, Light Desserts
