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Strawberry Dream

Print This Lemon Vanilla Angelfood Cake Recipe

Lemon Vanilla Angelfood Cake Recipe

Lemon Vanilla Angel Food Cake with lemons on the Plate.

with Raspberry Blueberry Sauce

Whip up a light, fluffy lemon angel food cake and top it off with raspberry blueberry sauce.
Nothing can compare with the light texture of this cake combined with the coolness of fresh berries in season.

Raspberry-Blueberry Sauce

2 cups Fresh of unsweetened frozen raspberries
1/3 cup Raspberry preserves or jam
1/3 cup Water
2 Tb Granulated sugar
1 cup Fresh or frozen blueberries
(small berries work best )

Lemon - Vanilla Angelfood Cake

1 1/2 cups Egg whites
1 cup All-purpose flour *
1 cup Granulated sugar **
1 1/2 tsp Cream tartar
3 Tb Freshly squeezed lemon juice
1 tsp Vanilla extract
Confectioner's sugar (optional)

* or 1 1/4 cups cake flour
** or 2 cups confectioners’ sugar

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven.
Check to be sure that you have just one rack in the middle of the oven. Lightly butter a 10 x 4-inch tube pan. Line the bottom with parchment paper cut to fit and lightly butter the paper. Or 9 to 10 inch round cake pan with sides at least 3 inches high (if using a removable bottom do nothing to the bottom).

For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use.

For the Lemon Vanilla Angelfood cake

Pour the egg whites into the bowl in which you will be making the batter. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners’ sugar in a small bowl.
Beat the egg whites with an electric mixer on medium speed for about 2 minutes; until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy and white, the beaters will leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake Lemon Vanilla Cake until no moist patches remain in the surface cracks, the cake springs back when touched and a cake tester inserted in the center comes out clean.

Turn the pan upside down on a wire rack; let lemon cake cool completely. Loosen the edges with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top Lemon Vanilla Angel Food cake with sauce and confectioners’ sugar.
Nutrition facts: for the Lemon Vanilla Angelfood
Serving Size 325 grams
Calories per serving 274 calories
Fat Content 0.7g grams fat 1%
Cholesterol Content 0 mg 0%
Sodium Content 407 mg 17%
Total Carbs 39.7 grams 13%
Sugar Content 27.1 grams
Protein 27.9 grams
Vitamin A 0% • Vitamin C 15% • Calcium 3% • Iron 5%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!