Description
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. Perfect for family gatherings or a cozy dessert treat.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour and ¾ cup sugar; set aside.
- Beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add remaining sugar until stiff peaks form.
- Fold in vanilla, lemon zest, and lemon juice.
- Gently fold in flour mixture in batches.
- Fold in chopped strawberries carefully.
- Pour into ungreased 10-inch tube pan; spread evenly.
- Bake 40–45 minutes until lightly golden and toothpick clean.
- Invert pan immediately; cool completely upside down.
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
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg