Lemon Angel Food Cake with Strawberries

Quick look

  • prep 20 min    cook 50 min
  • serves 12


  • 1 bag (20 ounces) frozen strawberries, thawed
  • 1/2 cup orange juice
  • 12 large egg whites, at room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 3 tablespoons grated lemon zest
  • 1 teaspoon vanilla
  • 1 cup flour

    How to make it  1 hour, 10 minutes

  • 1

    Combine strawberries and orange juice in large bowl. Refrigerate.

  • 2

    Preheat oven to 325°F. Beat egg whites, cream of tartar, and salt in large bowl with electric mixer until foamy. Gradually beat in sugar, 2 tablespoons at a time, until thick, soft peaks form. Beat in lemon zest and vanilla.

  • 3

    Gently fold flour into egg-white mixture, 1/4 cup at a time, until incorporated. Spoon into ungreased 10-inch angel food or tube pan. Bake until top springs back when lightly pressed, about 50 minutes.

  • 4

    Invert cake pan to cool. If pan does not have legs, hang pan over the neck of a bottle. Cool cake completely. Run metal spatula around edges and center of pan, then invert onto cake platter. Serve with strawberries and their juice.

Nutritional Information(per serving)

  • Calories: 159
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 152mg
  • Carbs: 35g
  • Protein: 5g
  • Fiber: 1g

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