Lemon-Thyme Angel Food Cake – a delicious recipe with egg whites, cake flour, sugar, lemon juice, cream of tartar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2
Meanwhile, preheat oven to 350u00b0. Sift flour and confectioners' sugar together twice.
3
Add lemon juice, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in thyme and lemon zest. Gradually fold in flour mixture, about 1/2 cup at a time.
4
Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-35 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
453
kcal
Calories
3
g
Fat
102
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 cups egg whites (about 9 large), 1 cup cake flour, 1/2 cup confectioners' sugar, 3 tablespoons lemon juice, and more.
Yes, Lemon-Thyme Angel Food 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.
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