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Lemon Meringue Angel Food Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: maryjane robbins

Lemon Meringue Angel Food Cake Recipe

If you love classic Lemon Meringue pie, this low-fat cake version should be right up your alley. Light angel food cake flavored with a twist of lemon, served up with an even lighter layer of toasted meringue. A perfect change from chocolate to celebrate spring.

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At a glance

Prep
Bake
Total
Yield
1 cake, about 16 servings
Nutrition information

Ingredients

Choose your measure:

cake

  • 12 egg whites at room temperature*
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • freshly grated zest of one large lemon, approximately 2 tablespoons
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups confectioners' sugar

meringue topping

  • 3 egg whites**
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 325°F. Double check the rack placement to ensure you will have room for your tall angel food pan.
  2. Place the egg whites in a large mixing bowl and using the wire whisk, beat on medium speed until the egg whites are foamy, like a bubble bath.
  3. Gradually add in the granulated sugar, cream of tartar (for stability) and salt. Increase the speed to high and beat until the foam forms stiff peaks. Avoid overbeating, the eggs should not look dry nor break apart easily. It will look very similar to shaving cream at this point.
  4. Add the lemon zest and fold it in gently. Place the flour and confectioners' sugar in a sieve and sift 1/3 of it over the eggs. Gently fold it in with a large spatula. Repeat twice more to use all the flour/sugar.
  5. Place the batter into an ungreased angel food cake pan, either round or rectangular. Smooth out any large peaks. Bake in a 325°F oven for 40 to 45 minutes. Do not be alarmed if the cake sinks slightly at the end of baking, this is normal.
  6. Cool the cake upside down as directed for your pan. Remove from the pan and place on a serving plate while you make the meringue.
  7. For the meringue, repeat steps 2 and 3 to get a soft, billowy meringue. Cover the cake with a thick layer of meringue. Use a cook's torch, commercial blowtorch or oven broiler to toast the meringue. When broiling, keep the cake about 6" to 8" away from the heat and turn frequently for even browning.
  8. Yield: one cake, approximately 16 servings

Nutrition Information

  • Serving Size 1 piece (68g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 150
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 34g
  • Dietary Fiber 0g
  • Sugars 28g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.