Lemon angel cake

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With little more than a handful of eggs, cream, sugar and lemon, you have what it takes to make this amazing lemon lemon cake. I can't beat how simple and fantastic this lemon cake recipe is.

When I first saw this Lemon Angel Pie recipe on my friend Leigh Anne's blog years ago, I knew I had to. With a name like "Lemon Angel Pie" and those creamy layers of cold lemon, this was a guaranteed victory with my family.

Lemon pie

My favorite cake since I can remember has been a lemon meringue cake. While that will always have a special place in my heart (thanks for all the years you've made that one for me, mom!)

Lemon Angel Cake? This officially and without a doubt beats the classic lemon meringue pie.

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I have a well established love for lemon desserts. From the unforgettable lemon layered cheesecake to the Sunburst lemon bars, the lemon coffee cake, the crinkled lemon cookies, the creamy lemon fruit sauce, the homemade {5 minutes!} Lemon curd, the lemon glazed cookies, sweet and sour lemon ice cream and lemon sorbet. I honestly don't need an excuse to try another lemon dessert.

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I have a long list of favorites and even more waiting to be tested. However, every year when winter turns to spring, I find myself craving lemon desserts.

There is simply something irresistible in a tart or a sweet and sour dessert. However, in recent years, Lemon Angel Pie has become one of our favorites and I owe Leigh Anne a huge thanks for this.

Lemon tart recipe

This cake may never be a beauty queen, but it is the most memorable cake I have ever made. No person has failed to sigh and smile as they take that first bite!

Meringue crust is simply the lightest, lightest, and crunchiest crust imaginable. I love it. The layers here are lighter, fluffier, and creamier than a classic lemon meringue pie could be.

I teased you with this cake on Instagram for weeks when we discovered it. I keep doing it because I can't have enough. I've fallen in love with this crazy and easy meringue crust and already have plans for more angel cakes all summer long!

Meringue crust is so EASY to make, don't be intimidated! I even took some photos for you. Basically, you beat the eggs until fluffy, add sugar, stir, and place them in the cake pan.

In less than 10 minutes they begin to finish and you will have a perfect meringue crust in the oven.

Here are some more lemon desserts you might like: Delicious Poke Lemon Pie from Love From The Oven Sticky Lemon Pie Bars from Shugary Sweets Lemon Pudding Bars from The – Mama

Lemon Angel Cake Recipe

  1. Cortex directions: Preheat oven to 300 ┬░ F. Place egg whites in bowl and beat until fluffy and white, about 3 minutes. Gradually add 1 cup sugar and cream of tartar.

  2. Beat another minute to combine. Scoop out a glass cake pan with butter and bake for 50 minutes, until it's puffy, lightly browned, and begins to crack. While the crust is baking, make the filling and let it cool down.

  3. Remove from the oven and allow to cool completely. The crust will begin to crack and fall off as it cools.

  4. Filling directions: While the crust is in the oven, mix together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt.

  5. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cook time.) The whole process takes about 5 minutes. Let cool.

  6. When both the rind and the lemon filling have cooled, beat the cream in peaks and beat 1/2 of the whipped cream in the lemon mixture.

  7. Place the lemon mixture on the rind and spread with a spatula. Spoon the remaining whipped cream over the lemon filling and smooth with a spatula.

  8. Refrigerate 12-24 hours before serving. The cake will keep well in the refrigerator for 2-3 days.

Lemon angel cake

Preparation time: 20 minutes.

Cook time: 50 minutes.

Total time: 1 hour 10 minutes

Servings: 8-10 servings

Calories: 383kcal

Ingredients

  • 4 separate eggs
  • 1 1/2 cups divided sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup lemon juice about 1 large lemon
  • 1 tablespoon lemon zest, finely grated and minced, about 1 large lemon
  • 1/4 teaspoon kosher salt
  • 2 cups thick whipped cream

Instructions

  • Cortex directions:

  • Preheat oven to 300 ┬░ F. Place egg whites in bowl and beat until fluffy and white, about 3 minutes. Gradually add 1 cup sugar and cream of tartar. Beat another minute to combine. Scoop out a glass cake pan with butter and bake for 50 minutes, until it's puffy, lightly browned, and begins to crack. While the crust is baking, make the filling and let it cool down.

  • Remove from the oven and allow to cool completely. The crust will begin to crack and fall off as it cools.

  • Filling directions:

  • While the crust is in the oven, mix together the egg yolks, 1/2 cup sugar, lemon juice, zest, and salt. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cook time.) The whole process takes about 5 minutes. Let cool.

  • When both the rind and the lemon filling have cooled, beat the cream in peaks and beat 1/2 of the whipped cream in the lemon mixture. Place the lemon mixture on the rind and spread with a spatula. Spoon the remaining whipped cream over the lemon filling and smooth with a spatula.

  • Refrigerate 12-24 hours before serving. The cake will keep well in the refrigerator for 2-3 days. Enjoy!

Notes

Pay attention to the times listed below when you are preparing to make this recipe. You'll want to make this cake the day before you plan to serve it. If for some reason your egg white mix doesn't turn into soft peaks, the crust will still work! Just pour the mixture into the pan with butter. It might not be as fluffy, but it's just as tasty. (This happened to me once when I added the sugar a little earlier than I should have.)

Nutrition

Calories: 383kcal | Carbohydrates: 39 g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 127mg | Potassium: 98mg | Sugar: 37g | Vitamin A: 995IU | Vitamin C: 3.3mg | Calcium: 51mg | Iron: 0.4mg

Angel Lemon Cake

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