Lemon Meringue Angel Cake Recipe

Name: Lemon Meringue Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg whites; 1 1/2 cups sugar, divided; 1 cup cake flour; 2 teaspoons cream of tartar; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 (10 ounce) jar lemon curd; Meringue Topping; 4 egg whites; 3/4 teaspoon cream of tartar; 1/2 cup sugar

Servings: persons

1
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2
Sift 1/2 cup sugar and flour together twice; set aside.
3
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4
Gradually fold in flour mixture, about 1/2 cup at a time.
5
Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
6
Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
7
Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
8
For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
9
Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.

1093

kcal

Calories

Fat

130

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

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 11 ingredients. The key ingredients include: 12 egg whites, 1 1/2 cups sugar, divided, 1 cup cake flour, 2 teaspoons cream of tartar, and more.

Yes, Lemon Meringue Angel Cake 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!

Lemon Meringue Angel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions