Lavender Lemon Angel Food Cake Recipe
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
-
Servings
8 servings
-
Calories
367 kcal
-
Course
Dessert
-
Cuisine
North American
Lavender Lemon Angel Food Cake Recipe
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This is the lightest and most delicate cake you've ever tasted. Lavender angel food cake is airy, aromatic, and the perfect final note for afternoon tea, a light summer meal, a garden party, or just a simple Sunday afternoon. It's heavenly.
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Ingredients
Lavender Lemon Angel Food Cake
- 12 egg whites at room temperature (Reserve egg yolks for another use. See blog post for ideas.)
- 2 teaspoons cream of tartar
- ½ teaspoon sea salt
- 2 cups granulated sugar
- 1 ½ teaspoons dried lavender
- 1 teaspoon lemon oil
- Zest from 1 lemon
- 1 ⅓ cup cake flour
Meringue Frosting
- 4 egg whites
- ⅔ cup sugar
- ¼ teaspoon cream of tartar
- A pinch of sea salt
- ½ teaspoon lemon oil
Instructions
For the Lavender Lemon Angel Food Cake
- Preheat your oven to 350 degrees Fahrenheit. Place the room-temperature egg whites in a large bowl and add the cream of tartar and sea salt. Using electric beaters, beat the egg whites until they are frothy, about 2 minutes. Gradually add the sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat the egg whites until all the sugar has been added and they form stiff peaks, about 5 minutes. Add the lavender, lemon oil, and lemon zest and beat just until they are combined.
- Hold a fine mesh sieve over the bowl of beaten egg whites and add ⅓ cup of the cake flour. Using a rubber spatula, gently fold the flour into the egg whites. Repeat with the remaining cake flour, ⅓ cup at a time.
- Pour the cake batter into an ungreased 10-inch angel food cake pan and bake in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and invert the pan onto a wine bottle (or something similar.) Note: some angel food cake pans have feet to hold the cake upside down while it cools. If yours does, use them rather than a wine bottle. When the cake is completely cool, run a knife around the outside to loosen it, remove the bottom of the cake pan, and gently coax the cake out and onto a serving platter.
For the frosting
- In a double-boiler, or using a heat-proof bowl over a pot of water, add the egg whites, sugar, and cream of tartar. Bring the water to a boil, making sure that the water does not touch the bottom of the other pot or bowl. Using an electric beater, beat the frosting until the sugar has dissolved and the frosting is hot. Remove from the heat and continue to beat until the frosting has cooled and is thick, about 5 minutes. Quickly beat in the lemon oil and salt.
Assemble the Lavender Lemon Angel Food Cake
- Once the cake has cooled completely (at least 2 hours) spread the frosting over the top and sides of the cake using a rubber spatula. You can sprinkle a little lemon zest and lavender flowers over the top, if you'd like.
Notes
- See the blog post for ideas about how to use the leftover egg yolks.
Nutrition Information
Show Details
Serving
1 slice (of 8)
Calories
367kcal
(18%)
Carbohydrates
83g
(28%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
251mg
(10%)
Potassium
260mg
(7%)
Fiber
1g
(4%)
Sugar
67g
(134%)
Vitamin A
4IU
(0%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1 slice (of 8) | |
| Calories | 367kcal | 18% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 251mg | 10% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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