Lemon Angel Food Cake

Recipe by:  Mother Thyme


Makes 1 9-10" round angel food cake


1 1/2 cups egg whites (about 10-12 eggs)

1 1/2 teaspoons pure lemon extract

1 1/2 teaspoons cream of tartar

1/2 teaspoon pure vanilla extract

1/2 teaspoon salt

1/2 teaspoon fresh lemon zest

1 1/2 cups sugar

1 cup cake flour

For Lemon Glaze (optional)

1/2 cup confectioners sugar

1-2 tablespoons fresh lemon juice (use lemon that was used for zest.  Be sure to zest first before juicing)

1/2 teaspoon lemon zest


Preheat oven to 350 degrees Fahrenheit.

Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest.  Stir on medium high speed until stiff peaks form, about 4-5 minutes.  

Reduce speed and gradually add in sugar until just combined.

Gradually sprinkle in cake flour and by hand fold into mixture a little at a time.  Don't over mix.  

Pour batter into 9 or 10 inch tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.  

Cool completely.  

For Lemon Glaze


In a small bowl combine confectioners sugar.  Add a little lemon juice and stir until consistency is desired.  Stir in lemon zest and drizzle over cooled angel food cake.  

Note- For best results use fresh egg whites.