Lemon Angel Food Cake with Strawberries


Quick look

  • prep 20 min    cook 50 min
  • serves 12

Angel food cake is a dream dessert for those who are cholesterol-conscious. Whipped up from a dozen egg whites — but no yolks — this delight uses no shortening at all.


  • 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 325ºF. 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.

Healthy Cooking Tip

Egg whites won’t whip up to maximum volume if there’s the tiniest bit of fat in the bowl. Two tips: Use a glass or stainless-steel bowl (plastic holds grease) and separate the eggs carefully to avoid getting any of the fatty yolk into the whites. The best way to separate eggs is in two steps. Separate each egg white into a cup, then add the white to a large bowl that will hold all the whites. This way, if a yolk breaks, you’ll only have to discard the one egg, not the whole batch.


Strawberries contain high amounts of vitamin C, K, and dietary fiber, making them a heart-healthy fruit. They also contain a good amount of manganese, vitamin B5, vitamin B1, vitamin B6, iodine, and folate. They contain a high source of phenols, which act as antioxidants that help protect cell structures and prevent oxygen damage in the body’s organ systems. This phenol content helps strawberries protect the heart.

Nutritional Information(per serving)

  • Calories: 159
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 153mg
  • Carbs: 35g
  • Protein: 5g
  • Fiber: 1g

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