Angel Food Cake With Lemon Honey Yogurt Sauce

1. 1

   For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

2. 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. 3

   Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.

4. 4

   Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.

5. 5

   Sprinkle the flour over the egg white mixture.

6. 6

   Using a spatula, carefully fold in the flour until incorporated.

7. 7

   Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.

8. 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. 9

   Invert the pan on a wire rack to cool completely, about 1 hour.

10. 10

    For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.

11. 11

    Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.

12. 12

    Cut into slices and drizzle with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.