Lemon Angel Food Cake #Baketogether

I love angel food cake but I’ve never made it before and actually I havent had it since for years, maybe since I was a child. I’m certain that I remember my mother making angel food cake out of a pack too so maybe I havent even had real Angel food cake!

This months Baketogether was Angel Food Cake, arranged by Abby Dodge, using her Tangerine Angel Food Cake recipe when I saw this my first thought was “yes, I love Angel food cake!” I thought of how I would “switch it up” as Abby encourages us to do. Lemon would be my theme, I was looking forward to this! Last weekend, for Easter, I made a different lemon cake that required a lemon curd filling, using 10 egg yolks, this meant I had 10 egg whites ready for the Baketogether, serendipity at work! Then through twitter I found out that the bundt pan I had intended on using wasnt the right pan! In my mind a bundt pan and an angel food cake pan were the same thing, this is not the case, my memory was playing with me again! A few tweets and a forwarded article later and it seemed that although not advisable an angel food cake could be made in a bundt with limited success. What did I have to lose? Anyway those egg whites needed using!

I followed Abby’s instructions exactly, the only difference was swapping in the zest of a lemon for her tangerine zest.  I let it completely cool upside down resting on 4 cans of soup! When it was cool it had shrunk away a little from the middle, I used a small thin spatula and ran it around the top then gently slid it up and down all the way around. I put a plate over the bottom of the pan and turned it upside down and that baby slipped right out! I was so pleased! True it’s not perfect and it has a few little rustic edges, but it’s not the disaster I had dreaded ! This cake is like eating a cloud! Amazingly light and fluffy with a subtle taste of lemon. Whether my mother’s angel food cake came out of a pack or not my memory served me well, I do love angel food cake!

To go with it I did another switch and rather than Abby’s caramel sauce I made a lemon sauce, inspired by the lemon curd I had made the week before. Thanks Abby for another great recipe and a great baketogether!

Lemon Angel Food Cake

See here for Abby’s recipe

Note, superfine sugar is caster sugar and confectioners sugar is icing sugar if making in UK.

Lemon Sauce


  • 115 grams butter
  • 150 grams caster sugar
  • 50 ml water
  • 50 ml lemon juice
  • 1 egg, beaten
  • 1 tsp of fresh lemon zest
  1.  Put the butter, sugar, water, and lemon juice into a medium-sized pan, heat slowly whisking all the time.
  2. When the butter is starting melt add the egg and zest, keep whisking. Heat slowly, constantly whisking until the mix comes to the boil and thickens. If too thick add a little more water, if not so thick don’t worry this firms up as it cools.
  3. Sieve the sauce to remove any egg solids. Let cool before serving.

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  1. #1 by Wendy Read (@Sunchowder) on April 13, 2012 - 14:54

    So excited you have joined Baketogether! I just posted mine yesterday 🙂 Yours looks gorgeous, even using the Bundt pan. This is the most melt-in-your-mouth cake I have ever made, so pleased you had the same experience. I love baking withy you!

    • #2 by Jayne on April 13, 2012 - 16:49

      Thank you! So relieved it came out of the pan! You are right it is the lightest cake Ive ever tasted!Love the Baketogether!

  2. #3 by lizthechef on April 13, 2012 - 17:11

    I have the same hazy childhood memories of my mother making angel food cake. LOL re your bundt pan – but it worked!

  3. #4 by Barbara | Creative Culinary on April 14, 2012 - 09:33

    I couldn’t wait to see how this turned out for you and I’m so happy the result was good. You can be the poster girl for making an angel food cake in a bundt pan Jayne! It’s gorgeous…and as much as I love lemon I want this now…or at the very least how about for breakfast? 🙂

    • #5 by Jayne on April 14, 2012 - 12:45

      Thank you! It must have been beginners luck! Lets hope that shines on your Baketogether too! Cake for breakfast – dont mind if I do!

  4. #6 by Nina on April 14, 2012 - 20:35

    Wow looks great. I was planning to participate in this month’s baketogether. Came across your post from Abby’s blog.You have a great site:)

    • #7 by Jayne on April 14, 2012 - 20:57

      Thanks so much!

  5. #8 by liz pope on April 15, 2012 - 11:12

    Looks yummy & inspiring to bake. xxx

    • #9 by Jayne on April 15, 2012 - 11:31

      Thank you so much!

  6. #10 by Charlotte @gofreecakes on April 15, 2012 - 11:37

    Looks gorgeous Jayne and really simple to make. Will have to dust off my tin and get baking!

    • #11 by Jayne on April 15, 2012 - 16:15

      Thank you! It was easy to make, hope you do try it!

  7. #12 by Carol Sacks on April 19, 2012 - 22:14

    That lemon sauce looks so bright and inviting — lovely post!

    • #13 by Jayne on April 20, 2012 - 21:31

      Thank you! I just love Abby’s recipe!

  8. #14 by Lauralovescakes on April 22, 2012 - 11:58

    Hi Jayne, lovely to meet you yesterday at blogcamp! 🙂 This angel food cake looks delicious, especially with the sauce…I’ve never tried it before…but I might have to now! 🙂

    • #15 by Jayne on April 22, 2012 - 12:19

      Thank you! It was lovely to meet you too!

  9. #16 by Sarah, Maison Cupcake on April 26, 2012 - 10:43

    That looks so light and fluffy, no wonder they call it Angel Food Cake! Lovely to see you on Saturday and spend a bit of quality time together in the bar afterwards!

    • #17 by Jayne on April 29, 2012 - 10:37

      Indeed the texture of the cake must have deemed it food for Angels! It was lovely to see you too!

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