Lavender Lemon Angel Food Cake Recipe
This delicate Lavender Lemon Angel Food Cake is a light and airy dessert bursting with floral lavender and bright lemon flavors. Made by whipping egg whites to stiff peaks and gently folding in cake flour, the cake is baked until golden and fluffy. It is then frosted with a smooth, lemon-infused meringue frosting for a refreshing finish — perfect for spring or summer gatherings or a special teatime treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Lavender Lemon Angel Food Cake
- 12 egg whites (at room temperature)
- 2 teaspoons cream of tartar
- ½ teaspoon sea salt
- 2 cups granulated sugar
- 1 ½ teaspoons dried lavender
- 1 teaspoon lemon oil
- Zest from 1 lemon
- 1 ⅓ cups cake flour
For the Frosting
- 4 egg whites
- ⅔ cup sugar
- ¼ teaspoon cream of tartar
- A pinch of sea salt
- ½ teaspoon lemon oil
Instructions
- Prepare the Egg Whites: Preheat your oven to 350°F. In a large bowl, add the room-temperature 12 egg whites, cream of tartar, and sea salt. Beat with electric beaters until frothy, about 2 minutes.
- Add Sugar and Flavorings: Gradually add the 2 cups sugar about 2 tablespoons at a time to the egg whites, continuing to beat until stiff peaks form, about 5 minutes. Then add dried lavender, lemon oil, and lemon zest, beating just until combined.
- Fold in Flour: Hold a fine mesh sieve over the bowl and add ⅓ cup cake flour at a time. Gently fold the flour into the egg whites using a rubber spatula to keep the mixture airy. Repeat until all flour is incorporated.
- Bake the Cake: Pour the batter into an ungreased 10-inch angel food cake pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Upside Down: Remove the cake from the oven and immediately invert the pan onto a wine bottle or the pan’s feet if it has them. Let the cake cool completely this way to maintain its volume and texture.
- Prepare the Frosting: In a double boiler setup, combine 4 egg whites, ⅔ cup sugar, and cream of tartar in a heatproof bowl over simmering water. Beat with electric beaters until the sugar dissolves and the mixture is hot. Remove from heat and continue beating until thick and cooled, about 5 minutes. Beat in lemon oil and a pinch of sea salt.
- Frost the Cake: Once the cake is completely cooled (at least 2 hours), spread the lemon meringue frosting evenly over the top and sides using a rubber spatula. Optionally, garnish with additional lemon zest and lavender flowers before serving.
Notes
- Egg whites should be at room temperature for best volume when whipped.
- Do not grease the angel food cake pan, as the batter needs to cling to the sides while rising.
- Cooling the cake upside down is essential to prevent it from collapsing.
- Lemon oil is concentrated; if unavailable, use 1-2 teaspoons fresh lemon juice but reduce other liquid in the recipe accordingly.
- Store any leftover cake covered at room temperature for up to 2 days to maintain its texture.
Keywords: Angel Food Cake, Lavender Cake, Lemon Cake, Light Cake, Meringue Frosting, Spring Dessert
