Name: Strawberry Lemon Angel Food Cake
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 cup cake flour; 1 ½ cups granulated sugar, divided; 12 large egg whites, room temperature; 1 ½ tsp cream of tartar; ½ tsp salt; 2 tsp pure vanilla extract; Zest of 1 lemon; 1 tsp lemon juice; 1 cup finely chopped fresh strawberries; Optional: powdered sugar for dusting; Optional: whipped cream or strawberry glaze for serving

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I still remember the first time I baked a Strawberry Lemon Angel Food Cake. The sun was streaming through my kitchen window, and the scent of lemon and sugar filled the room. I had always loved light, airy desserts, but pairing it with fresh strawberries and a hint of citrus brought a new kind of magic. This recipe has quickly become a favourite in my family, especially during spring and summer when strawberries are at their sweetest. Every bite is fluffy, tangy, and a little slice of happiness.

The Strawberry Lemon Angel Food Cake is truly one of those recipes that makes you feel warm inside. It’s delicate, yet bursting with flavor, and perfect for sharing with friends, family, or even as a treat just for yourself. I make it often because it’s easy to whip up, it looks beautiful on the table, and it never fails to get compliments. I’ve baked it countless times, tweaking the balance of strawberry sweetness and lemon zest to perfection.

Why I Love Making Strawberry Lemon Angel Food Cake

There’s something almost magical about making angel food cake. Whipping egg whites to fluffy perfection, folding in sugar, and watching it rise into a cloud-like cake always feels rewarding. Adding strawberries and lemon elevates it from a simple cake to a celebratory dessert. I love how versatile it is—you can enjoy it plain with a dusting of powdered sugar, or dress it up with fresh strawberry slices and a light lemon glaze. Every time I serve it, I feel like I’m giving a little hug to whoever’s at my table.

Ingredients & Little Kitchen Secrets

Here’s what you need for this fluffy delight:

1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
½ tsp salt
2 tsp pure vanilla extract
Zest of 1 lemon
1 tsp lemon juice
1 cup finely chopped fresh strawberries
Optional: powdered sugar for dusting
Optional: whipped cream or strawberry glaze for serving

Little kitchen secrets:

Make sure your egg whites are at room temperature they whip better and yield more volume.
Sift the flour and half the sugar together for a lighter texture.
Fold the strawberries gently to avoid deflating the whipped egg whites.
Use an ungreased tube pan; angel food cake needs to cling to the sides to rise properly.

How I Make It, Step by Step

Preheat your oven to 350°F (175°C).
Sift together the cake flour and ¾ cup sugar; set aside.
In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form.
Gradually add the remaining ¾ cup sugar while continuing to whip until stiff peaks form.
Fold in vanilla extract, lemon zest, and lemon juice carefully.
Gently fold in the flour mixture in small batches, ensuring the egg whites remain fluffy.
Carefully fold in chopped strawberries.
Pour the batter into an ungreased 10-inch tube pan, spreading evenly.
Bake for 40–45 minutes, or until the top is lightly golden and a toothpick comes out clean.
Invert the pan immediately and let it cool completely upside down to maintain height and fluffiness.

How I Serve It at Home

I love slicing the Strawberry Lemon Angel Food Cake into generous wedges, serving it with a dollop of whipped cream and fresh strawberries. Sometimes I drizzle a simple lemon glaze over the top to enhance the citrusy brightness. It’s perfect for afternoon tea, garden parties, or a cozy weekend dessert. Watching everyone’s faces light up with each bite never gets old!

Storage, Reheating & Make-Ahead Tips

Store in an airtight container at room temperature for up to 2 days.
You can refrigerate for up to 4 days, but bring to room temperature before serving for the best texture.
Angel food cake freezes beautifully wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.

100-Word Short Version

My Strawberry Lemon Angel Food Cake is light, fluffy, and bursting with summer flavors. Whipped egg whites create the perfect airy texture, while fresh strawberries and lemon zest add a bright, fruity punch. It’s simple, comforting, and always impresses on the table. Serve it with whipped cream, a dusting of powdered sugar, or a drizzle of lemon glaze. Perfect for sharing with family and friends, this cake is a celebration of sweetness and joy. Quick to bake, easy to slice, and utterly delicious it’s become my go-to dessert for spring and summer gatherings.

Recipe Card Section

⏱️ Time
Prep: 20 minutes
Cook: 45 minutes
Cool: 1 hour
Total: 2 hours 5 minutes

📝 Notes

Use room-temperature egg whites for better volume.
Do not grease the pan.
Fold gently to keep cake airy.
Store airtight or freeze slices for later.

🍽️ Nutrition
Calories: 210 per slice 🍰
Sugar: 18g 🍬
Fat: 2g 🧈
Saturated Fat: 0.5g 🥛
Carbs: 44g 🌾
Protein: 6g 🥚
Fiber: 1g 🌱
Cholesterol: 0mg

Conclusion

Strawberry Lemon Angel Food Cake is my little sunshine on a plate. Baking it brings back happy memories, and sharing it brings smiles all around. It’s light, sweet, and comforting a perfect dessert for making memories with family and friends. I hope it becomes a cherished recipe in your home, just like it has in mine. Happy baking!

Ingredients

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