Lemon Angel Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE



2-Ingredient Lemon Angel Food Cake Recipe image

This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.

Provided by Recipes.net Team

Categories     Cakes

Time 45m

Yield 8

Number Of Ingredients 3

16 oz 1 box angel food cake mix
22 oz at room temperature lemon curd
¼ cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
  • In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
  • Pour into a greased cake pan. Spread evenly.
  • Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
  • Allow to cool down to room temperature.
  • Dust with powdered sugar and serve.

Nutrition Facts : Calories 483.00kcal, Carbohydrate 100.00g, Fat 7.00g, Fiber 1.00g, Protein 6.00g, SaturatedFat 5.00g, ServingSize 8.00 slices, Sodium 700.00mg, Sugar 85.00g, TransFat 1.00g, UnsaturatedFat 1.00g

LEMON ANGEL CAKE



Lemon Angel Cake image

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 4

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LUSCIOUS LEMON ANGEL CAKE



Luscious Lemon Angel Cake image

So easy and delicious! Lemon angel food cake served with strawberries and kiwi fruit.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 20m

Yield 12

Number Of Ingredients 5

1 (10-inch) round angel food cake
1 (15.75-oz.) can lemon pie filling
1 1/2 cups frozen whipped topping, thawed, or whipped cream
1 quart (4 cups) fresh strawberries, sliced
2 kiwi fruit, peeled, sliced and quartered

Steps:

  • Cut angel food cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  • Place lemon pie filling in medium bowl; stir until smooth. Fold in whipped topping. Spread 1/3 of lemon mixture on bottom layer of cake. Top with middle layer of cake. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. If desired, cover and refrigerate until serving time.
  • In another medium bowl, combine strawberries and kiwi fruit; cover and refrigerate until serving time.
  • To serve, cut cake into 12 slices. Spoon 1/3 cup fruit over each slice of cake.

Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g

LEMON-GLAZED LEMON ANGEL FOOD CAKE



Lemon-Glazed Lemon Angel Food Cake image

If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 10

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 325.
  • Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
  • Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
  • Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
  • Bake one hour or until top is golden brown and the cake pulls away from pan sides.
  • Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
  • You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
  • While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

LEMON ANGEL FOOD CAKE RECIPE



Lemon Angel Food Cake Recipe image

A classic light and springy angel food cake with a lemon twist.

Provided by Morgan Baker

Categories     Dessert     Cake

Time 4h3m

Number Of Ingredients 9

¾ cups powdered sugar
1 ¼ cups cake flour
12 large egg whites, at room temperature
2 teaspoons cream of tartar
1 teaspoon salt
¾ cups granulated sugar
1 teaspoon lemon extract
1 lemon, zested
berries, for garnish

Steps:

  • Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
  • In a large bowl, sift together the cake flour and confectioners' sugar. Set aside.
  • To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Whisk on medium-high speed until soft peaks form , about 2 minutes.
  • With the mixer running, very slowly add the granulated sugar. Continue whisking until glossy, stiff peaks form. Whisk in the lemon zest and lemon extract.
  • Sift the flour mixture into the stand mixer in 3 additions, folding in each addition with a rubber spatula until just combined. Don't overmix or you'll deflate the meringue.
  • Pour the batter into an ungreased 10-inch tube pan. Spread the batter evenly in the pan with a silicone spatula.
  • Bake, rotating the pan half way through cooking time, until a cake tester comes out clean, 40 to 45 minutes total.
  • Remove from the oven, turn the pan upside down over a wire rack and let the cake cool completely in the pan, about 3 hours. Make the Glaze and Finish Cake
  • Gather the glaze ingredients.
  • In a medium bowl, add the melted butter and lemon juice.
  • With a handheld mixer on medium speed, slowly add the confectioners' sugar in two batches, beating well after each addition until smooth.
  • Add the heavy cream and continue to beat until smooth. If the glaze is too thick, and more heavy cream 1 teaspoon at a time until you reach desired consistency. The glaze should be pourable.
  • When the cake is cool, release the cake from the pan by running a knife around the edges. Flip the pan over and gently tap onto a plate or cake stand.
  • Top with the glaze and serve garnished with berries, if desired.

Nutrition Facts : Calories 235 kcal, Carbohydrate 46 g, Cholesterol 9 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 234 mg, Sugar 34 g, Fat 4 g, ServingSize 8-10, UnsaturatedFat 0 g

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD



Lemon Angel Food Cake With Preserved Lemon Curd image

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It's a stunning dessert that's bright, rich and light all at once.

Provided by Melissa Clark

Categories     cakes, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 18

1 cup/110 grams cake flour
1 1/3 cups/265 grams granulated sugar
12 large egg whites
Pinch kosher salt
1 1/2 teaspoons cream of tartar
1/2 cup/62 grams confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup/118 milliliters lemon juice
1 1/2 teaspoons powdered gelatin
6 large eggs
1 1/4 cups/250 grams granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), melted
1/4 cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
Finely grated zest of two lemons
3/4 teaspoon kosher salt
1 cup/236 milliliters heavy cream

Steps:

  • Make the cake: Heat the oven to 350 degrees and place a rack in the center.
  • Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
  • In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
  • Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
  • Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
  • Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
  • Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
  • In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
  • Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
  • Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
  • To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 228 milligrams, Sugar 49 grams, TransFat 0 grams

LEMON MERINGUE ANGEL CAKE



Lemon Meringue Angel Cake image

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 11

12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.

LEMONY ANGEL FOOD CAKE



Lemony Angel Food Cake image

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 17

1 cup sifted cake flour, (not self-rising)
1 1/2 cups sugar
12 large egg whites
2 tablespoons finely grated lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cake flour (not self-rising)
1/4 teaspoon salt
1 1/2 cups heavy cream, chilled
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice (from 4 lemons)
2 cups water
6 lemons

Steps:

  • Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
  • Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
  • Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
  • Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
  • Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
  • Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
  • Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
  • Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
  • Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
  • Frost cake with lemon cream. Garnish with candied flowers. Serve.

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Make and share this Lemon Angel Food Cake recipe from Food.com.

Provided by karenway

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 3

1 angel food cake mix
1 (7 ounce) box sherrif lemon pie filling mix
1/2 cup whipped cream

Steps:

  • Prepare angel food cake as directed on package.
  • Prepare lemon filling according to package.
  • Cover with wax paper& chill.
  • Slice cake into 3 layers.
  • Spread 1/2 of chilled filling between layers.
  • Fold whipped cream into remaining lemon filling.
  • Spread over top& sides of cake.
  • Chill 4 hours before serving.

Nutrition Facts : Calories 233.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.3, Sodium 407.2, Carbohydrate 53.6, Fiber 0.1, Sugar 18.4, Protein 3.8

LEMON ANGEL FOOD DESSERT



Lemon Angel Food Dessert image

Make and share this Lemon Angel Food Dessert recipe from Food.com.

Provided by Darlene10

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

1 baked 10 inch angel food cake
6 eggs, separated
1 1/4 cups white sugar, divided
3/4 cup lemon juice
1 tablespoon unflavored gelatin
1/4 cup water

Steps:

  • Bake angel food cake as per directions.
  • Trim off the crusts and break into bite size pieces.
  • Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
  • Cook in double boiler until thickened (coats spoon).
  • Remove from heat and add 1 tbsp.
  • unflavored gelatin softened in 1/4 cup of water to mixture and cool.
  • Beat 6 egg whites till stiff and add 1/2 cup sugar.
  • Fold whites into egg yolk mixture.
  • Arrange 1/3 of cake pieces loosely in bottom of tube pan.
  • Pour 1/3 of lemon custard mixture over cake.
  • Continue until there are 3 layers ending with the custard mixture.
  • Refrigerate overnight.
  • Loosen and remove from pan.
  • Frost with whipped cream.
  • An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

HEAVENLY LEMON ANGEL CAKE



Heavenly Lemon Angel Cake image

I adapted this recipe from a Pampered Chef cookbook. The lemony glaze that tops the angel food cake is just devine! We just couldn't get enough of this refreshing cake.

Provided by jenny_aggie07

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 6

1 (16 ounce) package angel food cake mix
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups powdered sugar
2 cups Cool Whip Lite, thawed
1 (16 ounce) package frozen sweetened strawberries, thawed

Steps:

  • Preheat oven to 350°F.
  • Prepare cake mix according to package directions.
  • Pour batter into ungreased 9X13, spreading evenly.
  • Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
  • Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
  • Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
  • Zest one lemon to measure 1 tbs. zest.
  • Juice lemon to get 1/4 cup juice.
  • In a medium bowl combine powdered sugar, lemon juice and zest.
  • Whisk until smooth.
  • Slowly pour glaze over cake, spreading evenly.
  • Let stand 30 minutes or until glaze is set.
  • When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.

Nutrition Facts : Calories 221.8, Fat 1.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 230.6, Carbohydrate 50.8, Fiber 0.7, Sugar 37.2, Protein 3.2

More about "lemon angel cake recipes"

LEMON ANGEL CAKE RECIPE
Lemon angel cake recipe. Learn how to cook great Lemon angel cake . Crecipe.com deliver fine selection of quality Lemon angel cake recipes equipped with ratings, reviews and mixing tips. Get one of our Lemon angel cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you …
From crecipe.com


LEMON MERINGUE ANGEL FOOD CAKE | KING ARTHUR BAKING
Lemon Meringue Angel Food Cake. Transfer the batter to the prepared pan and lightly smooth the top. Bake the cake for 40 to 45 minutes. Remove it 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.
From kingarthurbaking.com


LEMON ANGEL FOOD CAKE - THE FIRST YEAR
2016-05-25 Instructions. Preheat the oven to 350º F. In a mixing bowl, add the lemon juice, International Delight creamer, and water. Gradually add in the angel food cake mix, mixing first with a spatula. Beat the angel food cake mix for 60 seconds with an electric mixer on medium.
From thefirstyearblog.com


LEMON AND VANILLA ANGEL FOOD CAKE RECIPE -SUNSET MAGAZINE
Directions. Step 1. 1. Let egg whites come to cool room temperature. Preheat oven to 375°. Spread rice flour in a pie pan and bake, stirring a few times, until light golden, 20 to 25 minutes. Let flour cool (chill to speed up), then stir in 1/4 cup …
From sunset.com


INCREDIBLY QUICK AND EASY RECIPE LEMON GLAZE FOR ANGEL FOOD …
01 3 cups powdered sugar. 02 3-6 tablespoons 45-90 ml milk. 03 1 tablespoon 15 ml lemon juice. 04 Zest of 2 lemons. Cakedecorist.com. Cakedecorist.com.
From cakedecorist.com


LEMON ANGEL FOOD CAKE RECIPE | WILTON
2. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on low speed until foamy. Increase speed to medium and beat until thick and frothy. Increase speed to high and gradually beat in remaining 3/4 cup sugar, beating until stiff …
From wilton.com


ANGEL FOOD CAKE WITH LEMON BUTTERCREAM FROSTING - TWO SISTERS
2021-08-07 Step 4: Angel Food cakes have a lot of crumbs, so you’ll need to start with a light “crumb coat” layer of frosting. Don’t worry about how it looks, just get this first layer of frosting on the cake. Step 5: Add a second, more generous, layer of lemon frosting. Step 6: Use a piece of parchment paper to press down on the frosting to ...
From twosisterscrafting.com


LAVENDER LEMON ANGEL FOOD CAKE - THE ENDLESS MEAL®
2016-06-06 Using a rubber spatula, gently fold the flour into the egg whites. Repeat with the remaining cake flour, ⅓ cup at a time. 1 ⅓ cup cake flour. Pour the cake batter into an ungreased 10-inch angel food cake pan and bake in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
From theendlessmeal.com


BEST LEMON ANGEL FOOD CAKE RECIPES - FOOD NETWORK
2018-03-29 Step 1. Preheat the oven to 350ºF. Step 2. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Step 3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute.
From foodnetwork.ca


LEMON ANGEL CAKE RECIPE - BAKERRECIPES.COM
2006-12-02 6 Eggs; separated 3/4 c Sugar 3/4 c Lemon juice 1 1/2 ts Grated lemon rind 1 Envelope unflavored gelatin 1/4 c Cold water 3/4 c Sugar 1 (10-oz) angel food cake Whipped cream. Cook together egg yolks, 3/4 cup sugar, lemon juice and rind; cook until thick, stirring constantly. Remove from heat. Soften gelatin in water;
From bakerrecipes.com


2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
2022-01-08 In a large bowl, add cake mix & the full can of lemon pie filling. Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined. Pour mixture into the pan, and bake for 30-33 minutes.
From sizzlingeats.com


LEMON ANGEL FOOD CAKE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. For a lemon-flavored cake, substitute 1/2 teaspoon lemon extract for almond extract.
From myrecipes.com


LEMON ANGEL CAKE - HOUSE & HOME
2020-10-21 Add cream of tartar and salt, and beat until soft peaks form. Add remaining sugar and beat until stiff glossy peaks form. Add lemon zest, lemon juice and vanilla, until just combined. Gently fold in dry mixture in 4 parts. When combined, pour batter into 10″ angel food pan and smooth top. Bake for 35 to 40 minutes, or until cake pulls away ...
From houseandhome.com


BLUEBERRY LEMON ANGEL DESSERT | THE BEST CAKE RECIPES
2022-03-14 Place half of the cake pieces into a 8×8” baking dish. Press the cubes down slightly. Spread the blueberry pie filling over the cake cubes. Place the remaining cake cubes over the blueberries. Press down again slightly to compact the layers. In a large bowl, whisk the pudding mix into the milk.
From thebestcakerecipes.com


LIGHT LEMON ANGEL FOOD CAKE RECIPE - INSPIRED TASTE
Add the egg whites, salt and cream of tarter to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the egg whites make firm peaks, 1 to 2 minutes. Turn the mixer to medium speed then slowly sprinkle in the remaining 1 and 1/2 cups of sugar. Continue to beat until the egg whites are thick and shiny, 3 to 4 minutes.
From inspiredtaste.net


LEMON ANGEL FOOD CAKE | CARRIE’S EXPERIMENTAL KITCHEN
2020-05-06 Preheat oven to 325 degrees F. Combine the egg whites, lemon extract and salt in a stand mixer with the whisk attachment. Beat on medium speed until frothy for approximately 1-2 minutes; then add the cream of tartar. Continue beating on medium-high speed until still peaks start to form; approximately 3 minutes.
From carriesexperimentalkitchen.com


LEMON ANGEL FOOD CAKE - EASY DESSERT RECIPES
2021-03-12 How to Make Lemon Angel Food Cake. Be sure to see the recipe card below for full ingredients & instructions! Whisk the egg whites, add the cream of tartar and salt, and whisk until faint lines are visible in the whites. Slowly mix in the sugar and whip into stiff peaks and add the vanilla and lemon extract. Mix together the dry ingredients.
From easydessertrecipes.com


ANGEL FOOD CAKE MIX WITH LEMON PIE FILLING RECIPES
2022-05-03 2 Ingredient Lemon Bars Vintage Recipe Tin. angel food cake mix, lemon pie filling. Easy Lemon Bars Recipe - 2 ingredients! The Frugal Girls. lemon pie filling, powdered sugar, angel food cake mix.
From yummly.com


LEMON ANGEL FOOD CAKE - FOLLOW THAT CUPCAKE
There is one small drawback to making homemade, custard-based, ice cream. And that is all the leftover egg whites! Sure, you can make meringue cookies, but lately I have had A Lot of egg whites! That means- angel food cake! Angel food cakes are really easy to make, as long…
From followthatcupcake.com


LEMON ANGEL FOOD CAKE BARS RECIPE! {JUST 2 INGREDIENTS}
2016-06-23 Preheat oven to 350 degrees. In large mixing bowl, stir together powdered cake mix and lemon pie filling until well combined. Spray 9×13 Baking Dish with nonstick cooking spray. Transfer mixture into baking dish, and spread out evenly. Bake for approx. 25 minutes, or …
From thefrugalgirls.com


10 BEST ANGEL FOOD CAKE WITH LEMON FILLING RECIPES | YUMMLY
2022-05-10 Heavenly Raspberry Cream Angel Food Cake Dessert Cook'n. heavy cream, granulated sugar, cold water, angel food cake, evaporated milk and 8 more.
From yummly.com


LEMON ANGEL FOOD CAKE RECIPE - SIMPLEMOST
2021-05-05 This recipe from Sally’s Baking Addiction calls for egg yolks, sugar, lemon zest, lemon juice, butter and salt. Serve the lemon curd on top of pancakes, scones, or of course, along with your ...
From simplemost.com


HEAVENLY LEMON ANGEL CAKE - RECIPES | PAMPERED CHEF CANADA SITE
Directions. Preheat oven to 350°F (180°C). For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not underbake.)
From pamperedchef.ca


INCREDIBLY QUICK AND EASY LEMON GLAZE FOR ANGEL FOOD CAKE
Step 2: Add the remaining ingredients. Add 3 tablespoons of milk and the lemon juice to the powdered sugar and whisk the ingredients well. You can add more milk to the mixture to help thin the consistency, but 3 tablespoons are a good starting point.
From cakedecorist.com


LEMON ANGEL FOOD CAKE - LOVE IN MY OVEN
2021-03-18 Prepare the glaze. In a glass measuring cup, add the powdered sugar, lemon juice and zest, and salt. Stir to combine. Add the butter, then heat the entire mixture in the microwave for 30 seconds. Give the glaze a stir, then pour it all over the cake. Serve immediately!
From loveinmyoven.com


CREAMY LEMON ANGEL CAKE ROLL - YUMMY HEALTHY EASY
2015-05-14 Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
From yummyhealthyeasy.com


LEMON ANGEL FOOD CAKE | MOTHER THYME
2012-05-31 Preheat oven to 350 degrees Fahrenheit. Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Stir on medium high speed until stiff peaks form, about 4-5 minutes. Reduce speed and gradually add in sugar until just combined.
From motherthyme.com


LEMON ANGEL FOOD DESSERT | LINDA'S BEST RECIPES
2020-07-25 Cut the angel food cake into three layers crosswise. The easiest way to do this is with a serrated knife. Work slowly and cut gently so you don't squish the cake. Let the knife do the work. 2. Done. In a medium bowl, beat the cream cheese with 2 tablespoons powdered sugar until fluffy. Gradually beat in the lemon curd and lemon juice. 3.
From lindasbestrecipes.com


RECIPE: LEMON ANGEL DELIGHT | DUNCAN HINES CANADA®
Prepare cake mix as per instructions on the box, preheat oven. Place into an angel food baking pan. Invert onto a cake plate and let cool completely. Prepare lemon pie filling and let cool. Slice angel food cake in half (horizontal) Scoop lemon pie filling and spread onto cake, add the top layer. Ice it with the tub of cool whip and refrigerate.
From duncanhines.ca


EASY LEMON ANGEL FOOD CAKE | NOBIGGIE.NET
2021-01-13 1 packet unflavored gelatin (2 1/2 teaspoons) 1/2 cup powdered sugar. 1 teaspoon vanilla. Add the water and unflavored gelatin to a small microwave safe bowl. Allow it to sit together for a minute or two. Microwave this mixture for just a few seconds. Stir the mixture and then set it aside to cool.
From nobiggie.net


LEMON ANGEL FOOD CAKE ROLL - SOUTHERN PLATE
Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray. Prepare the angel food cake mix according to the instructions on the box. 1 box angel food cake mix. Pour the prepared cake batter onto the baking sheet.
From southernplate.com


LEMON MERINGUE ANGEL CAKE - TASTE AND TELL
2014-03-30 To make the meringue, preheat the oven to 350F. Place the egg whites in a bowl with the cream of tartar and beat on medium until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Spread the meringue over the top and sides of the cake. Bake for 15-18 minutes, or until browned.
From tasteandtellblog.com


LEMON ANGEL FOOD CAKE RECIPE - FOOD RECIPES
2022-01-02 Prep: 20 minsCook: 40 minsCool: 3 hrsTotal: 4 hrsServings: 8to 10 servingsYield: 1 cakeratings Nutrition Facts (per serving) 383 Calories 8g Fat 72g Carbs 6g Protein Nutrition Facts Servings: 8to 10 Amount per serving Calories 383 % Daily Value* Total Fat 8g 11% Saturated Fat 5g 25% Cholesterol 22mg 7% Sodium 336mg 15% Total Carbohydrate […]
From recipes.studio


LEMON ANGEL CAKE - ALL FMD PHASE DESSERT | HAYLIE POMROY
Preheat the oven to 325 degrees F. Line a 9-by-5-inch loaf pan with parchment paper. In a large mixing bowl, combine the egg whites and lemon zest, and whip with an electric mixer until the whites hold stiff peaks. Fold in the Dessert and Snack Mix one tablespoon at a time. Pour into the prepared loaf pan and bake for 50 minutes.
From hayliepomroy.com


ANGEL FOOD CAKE AND LEMON PUDDING RECIPE - THERESCIPES.INFO
Lemon Pudding Filled Angel Food Cake (3 Ingredients ... tip www.food.com. angel food cake 1 (12 ounce) can lemon pie filling 1 (12 ounce) container whipped topping DIRECTIONS Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling. Spread can of pie filling in trench. Place cake together again. Spread whipped topping over entire …
From therecipes.info


Related Search