Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.
This recipe has been amended to reflect several changes to the original version from the May 2009 issue of Martha Stewart Living.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
I was happily surprised by the intensity of the lemon cream flavour, I'd been worried that the cream would dominate and it would just be vaguely lemony but it's a lovely strong sweet-tart froth.
To the person who had trouble getting peaks, what was the weather like that day? High barometric pressure and electrified air can play merry hell with eggs. Just try making mayonnaise during an electrical storm, it's impossible.
This cake is phenomenal!! I have a ton of lemons from my tree in the backyard and wanted to make something light and lemony. It does take 12 egg whites, but it is TOTALLY worth it! I am only rating the cake, not the creme frosting. Instead, I made a glaze with fresh squeezed lemon juice and powdered sugar, which added a nice sweet/tartness to the light lemony flavor of the cake. I have never made an angel food cake in a pre-heated oven before, and was a little worried, but it came out wonderful.
Rating: 5 stars
Best cake I have ever made !
Everyone loved it (Even someone who hates lemons) !
It melted away on my tongue like cotton candy and the sour lemon tasty was just perfect.
This cake is great, but even with an electric stand mixer I had to beat it for almost 30 min to get peaks, not sure if I did something wrong...but leave yourself lots of time!
This is the first homemade food cake I have made and it was very simple and very very delicious! I was worried it would either have too much or too little lemon but the cream balances this cake very well. The next day I made this for another family and they loved it too! Great recipe-this will be kept in the recipe box for sure!