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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

Fresh and light, angel food cake is given a foamy twist before being surrounded by golden brown, toasted meringue.

View step-by-step
directions on our blog

At a glance

1 cake, about 8 servings
Nutrition information


Choose your measure:


  • 6 large egg whites*, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup confectioners' sugar

meringue topping

  • 2 large egg whites**, at room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat the oven to 325°F. Have on hand an uncoated, grease-free 8 1/2" x 4 1/2" loaf pan.
  2. For the cake: Place the egg whites in the bowl of a stand mixer fitted with a whisk. Beat until the egg whites are foamy and you see the whisk begin to leave tracks in the bowl.
  3. With the mixer running at medium speed, gradually add the granulated sugar, lemon juice, and salt. Increase the speed to high and beat until the whites are glossy and hold a stiff peak.
  4. Fold in the lemon zest. Combine the flour and confectioners' sugar in a sifter and sift one-third of the mixture over the egg whites. Gently fold it in with a large spatula. Repeat twice more to use all of the mixture.
  5. Transfer to the prepared pan and lightly smooth the top. Bake for 40 to 45 minutes.
  6. Remove from the oven and invert the pan on a cooling rack; let the cake cool completely upside down. Once cool, use a thin-bladed spatula to free the cake's edges from the pan. Place the cake top down on a serving plate.
  7. For the topping: In a clean mixing bowl with clean beaters, whip the egg whites as you did for the cake, gradually adding the sugar. Add the lemon juice, vanilla, and salt, and whip until the meringue is shiny and holds a stiff peak.
  8. Cover the cake all over with the meringue and toast with a torch or 6" to 8" away from the broiler, turning frequently for even browning.

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.