Lemon Angel Food Cake Barefoot Contessa Ina Garten
Indulge in the light, airy perfection of Ina Garten's Lemon Angel Food Cake, a citrusy twist on the classic dessert that's as stunning as it is delicious. This Barefoot Contessa creation combines the pillowy texture of whipped egg whites with the bright, zesty flavor of fresh lemon juice and zest, elevated by the warm touch of pure vanilla extract. With only a handful of simple ingredients like cake flour, cream of tartar, and granulated sugar, this recipe delivers a show-stopping dessert that's surprisingly easy to make. Baked to golden perfection in an ungreased tube pan and cooled upside down to preserve its lofty height, this cake is ideal for special occasions or afternoon tea. Dust it with a sprinkle of powdered sugar for a delicate finish, and serve it to wow your guests with its perfectly balanced sweetness and refreshingly light texture.
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Ingredients
- 1 cup cake flour
- 1.5 cups granulated sugar
- 12 large egg whites
- 0.25 teaspoon kosher salt
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure that your tube pan is clean and dry as any grease can deflate the egg whites.
Step 2
Sift the cake flour and 1/2 cup of the granulated sugar together into a bowl. Repeat the sifting process twice more to ensure the mixture is light and aerated. Set aside.
Step 3
In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, kosher salt, and cream of tartar on medium speed until frothy.
Step 4
Gradually add the remaining 1 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form, about 4-5 minutes.
Step 5
Reduce the mixer to low speed and gently fold in the vanilla extract, lemon zest, and lemon juice.
Step 6
Remove the bowl from the mixer and gently fold in the sifted flour and sugar mixture, one-third at a time, using a rubber spatula. Be careful not to deflate the egg whites.
Step 7
Spoon the batter evenly into the ungreased tube pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Step 8
Bake the cake for 35-40 minutes, or until the top is golden brown and springs back when lightly pressed.
Step 9
Remove the cake from the oven and immediately invert the pan onto a bottle or heatproof funnel to cool completely. This ensures the cake retains its height and doesn’t collapse.
Step 10
Once the cake is fully cooled, run a knife around the edges of the pan to loosen it. Gently remove the cake and transfer it to a serving plate.
Step 11
Optionally, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
| Serving size | (868.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1898.8 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 814.0mg | 0% |
| Total Carbohydrate 419.4g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 319.1g | |
| Protein 55.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 47.0mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 1555.7mg | 0% |
Source of Calories