Angel Food Cake With Lemon Honey Yogurt Sauce

Name: Angel Food Cake With Lemon Honey Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 12 egg whites, at room temperature; 1/4 teaspoon fine sea salt; 1 1/4 teaspoons cream of tartar; 1 teaspoon pure vanilla extract; 1/2 teaspoon lemon juice; 1 tablespoon lemon zest; 1 1/2 cups powdered sugar; 1 cup cake flour; Sauce; 1 cup plain yogurt; 1/4 cup honey; 1 tablespoon lemon juice

Servings: persons

Cake
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 1/2 cups powdered sugar
1 cup cake flour
Sauce
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

1
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
2
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
3
Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
4
Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
5
Sprinkle the flour over the egg white mixture.
6
Using a spatula, carefully fold in the flour until incorporated.
7
Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
8
Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
9
Invert the pan on a wire rack to cool completely, about 1 hour.
10
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
11
Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
12
Cut into slices and drizzle with the sauce.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake, 12 egg whites, at room temperature, 1/4 teaspoon fine sea salt, 1 1/4 teaspoons cream of tartar, and more.

Yes, Angel Food Cake With Lemon Honey Yogurt Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!