LEMON ANGEL CAKE
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
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.
LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD
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
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
LEMONY ANGEL FOOD CAKE
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
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.
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON ANGEL FOOD CAKE
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
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-GLAZED LEMON ANGEL FOOD CAKE
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
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.
More about "lemony angel food cake recipes"
LUSCIOUS LEMON ANGEL CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (2)Category DessertServings 12Total Time 20 mins
- 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.
LEMON ANGEL FOOD CAKE BARS RECIPE! {JUST 2 INGREDIENTS}
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Reviews 14Servings 12Cuisine AmericanCategory Dessert
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
From recipes.net
3.8/5 (26)Total Time 45 minsCategory CakesCalories 483 per serving
LEMON LIME ANGEL FOOD CAKE CUPCAKES - THIS SILLY …
From thissillygirlskitchen.com
5/5 (2)Total Time 48 minsCategory DessertCalories 386 per serving
- Using a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in the lemon and lime zest and half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up.
MEYER LEMON ANGEL FOOD CAKE - PINT SIZED BAKER
From pintsizedbaker.com
Reviews 4Category CakeCuisine AmericanTotal Time 3 hrs
- Using a stand mixer, place eggs, water, lemon juice, cream of tartar, and vanilla into the mixing bowl with a whisk attachment and beat on medium low until bubbly then increase the speed to medium. As the eggs get foamy gradually add in the remaining 3/4 cup sugar. Just add a tablespoon at a time and go slowly. Continue to whip until soft peaks form.
- Remove the bowl from the mixer and sift a fine layer (about a 1/4 cup) of the flour mixture over the egg whites. With a large spatula, fold in the flour and sift in another 1/4 cup of flour. Take your time folding. It’s important to maintain as much of the air in the egg whites as possible.
- Pour the batter into a 9-inch tube pan. Give the pan a few taps to get the top level. Bake at 350℉ for 35 to 40 minutes or until a toothpick comes out clean.
LEMON ANGEL FOOD CAKE - MOTHER THYME
From motherthyme.com
4.3/5 (6)Total Time 50 minsServings 8
LEMON ANGEL CAKE - HOUSE & HOME
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Estimated Reading Time 1 min
ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory Cakes And BakingServings 12-15
LEMON ANGEL FOOD CAKE - TWO CUPS FLOUR
From twocupsflour.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 20 mins
- Preheat oven to 350 F (176 C) and set aside a non-stick Angel Food Cake Pan, Do Not spray with with non-stick spray.
LEMON ANGEL FOOD CAKE - LOVE IN MY OVEN
From loveinmyoven.com
Reviews 5Category CakesCuisine AmericanTotal Time 1 hr
- Preheat the oven to 325 F. Begin by running the sugar through a food processor a few times (pulsing it) to make it extra fine. You can also use a high-powered blender. Set aside.
- Over a mixing bowl, sift the flour 4 times. You want it to be extra light and fluffy! To the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, add the salt, cream of tartar and egg whites. Whisk on high for a couple of minutes until the mixture thickens up and begins to form soft peaks. With the mixer running on low, sprinkle the sugar over the egg whites. Turn up the mixer to high and beat for an additional few minutes until the mixture is thick, shiny and forming stiff peaks. Add in the lemon zest, vanilla and lemon extract, and continue to beat until very thick, about 3-4 minutes.
- Using a spatula, add in the flour 1/3 at a time, folding it gently in between additions to incorporate. Do not mix the batter too thoroughly. Once all the flour is added, pour the batter into an angel food tube pan and smooth out the top with the spatula. Give the pan a little shake to even things out. Bake the cake for 40-45 minutes. Check it at 40 minutes by lightly poking it with a finger. If it springs back, the cake is done. You can also use a toothpick!
- Remove the cake from the oven, then immediately invert the pan, either on to a wire rack or on top of a glass. This will keep the cake’s height while it cools. Let the cake cool upside down for at least 1 hour, then run a knife gently around the outside edge of the pan before releasing the cake out on to a cake stand.
LEMON MERINGUE ANGEL FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (8)Total Time 2 hrs 25 minsServings 1Calories 150 per serving
- Preheat the oven to 325°F. Have on hand an uncoated, grease-free 8 1/2" x 4 1/2" loaf pan., To make the cake: Using an electric mixer equipped with a whisk attachment, beat the egg whites until they're foamy and you see the whisk begin to leave tracks in the bowl., With the mixer running at medium speed, gradually add the granulated sugar, lemon juice, and salt.
- 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 flour/sugar., Transfer the batter to the prepared pan and lightly smooth the top., Bake the cake for 40 to 45 minutes.
LEMON LAVENDER ANGEL FOOD CAKE - BAKING SENSE®
From baking-sense.com
4.5/5 (2)Category Cakes/Cupcakes RecipesCuisine Baked GoodsTotal Time 55 mins
- Combine the lemon zest and lavender with 3/4 cup sugar in the bowl of a food processor. Process for 10-15 seconds to grind the lavender and mix the ingredients. Add the flour and the salt and pulse 3-4x to evenly distribute the ingredients. Remove the blade and set the bowl aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until very frothy. Combine the lemon juice and water. With the mixer running add the liquid in a slow stream. Continue whipping until soft peaks form. With the mixer running, gradually add the remaining 3/4 cup of sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- Sift 1/3 of the flour mixture over the meringue and use a whisk to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold just until all the flour is incorporated. The batter will still be quite fluffy.
LEMON ANGEL FOOD CAKE - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
Reviews 2Servings 12Cuisine AmericanCategory Dessert
- 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.
- Gradually add the sugar; then increase the speed to high and beat until very glossy; approximately 4 minutes.
- Next, remove the bowl from the mixer; then add the flour, cornstarch and lemon zest. Gently fold the flour into the egg whites with a spatula until combined; do not over mix.
LEMON ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT - FAKE GINGER
From fakeginger.com
Reviews 16Estimated Reading Time 3 minsServings 12Total Time 1 hr 5 mins
- In the bowl of a stand mixer fitted with a whisk, beat the egg whites on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue beating until soft peaks form. Add the rest of the sugar with the mixer running.
- Increase speed to high and beat until firm peaks form. Sprinkle 1/3 of the flour mixture on the whites and fold to combine. Repeat with remaining flour mixture in 2 additions.
EASY LEMON ANGEL FOOD CAKE | NOBIGGIE.NET
From nobiggie.net
Reviews 2Estimated Reading Time 5 mins
- Spread about 1/2 of the can of lemon pie filling over the lower two layers and top with the last layer of cake.
- Add the water and unflavored gelatin to a small microwave safe bowl. Allow it to sit together for a minute or two.
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4/5 (7)Total Time 1 hrCategory DessertCalories 170 per serving
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