Lavender Lemon Angel Food Cake is light, fluffy and so delicious. It's covered in an easy to make meringue frosting and sprinkled with lemon zest and lavender flowers. It's a beautiful and surprisingly easy dessert to make.
Let us eat cake! Mmm lemon angel food cake is on the menu today and I want to share this deliciousness with you. Let's have a piece, or three. ???
Lemon angel food cake is what happens after I've been spending WAY too much time making ice cream. For the past several weeks I've been on an ice cream making kick at the supper club, which means I've had tons of leftover egg whites.
And what's a gal to do with a pile of leftover egg whites? Make lemon angel food cake, obvs!
The lemon/ lavender flavor combo came from my friend, Sally. She showed up at dinner with a handful of fresh herbs she'd picked from her garden. The same rooftop garden I covet every time I see a sunny pic of it on Facebook. (Not going to lie.)
The lavender was so beautiful it basically demanded I take pictures of it. Damn demanding lavender!
The cake is light and fluffy, the way angel food cake should be. It's covered in an easy to make meringue frosting that is light as clouds. Mmm, sugary clouds!
Remember back in the 80s and 90s when no fat diets were all the rage? I remember my mom shaming all fat, like one pat of butter would instantly translate to 5lb. on the hips.
Do you also remember how any food made without fat was considered healthy? Like how angel food cake was considered a ‘healthy' dessert, because there's no fat in it. I love how everyone looked over the fact that there is a TON of sugar in angel food cake. But there's no fat … it's all ok! Ha ha!
I so badly wanted to put this recipe in the healthy desserts category, a throwback to the 80s way of thinking. 🙂
If you haven't made lemon angel food cake before, you might be surprised about the number of egg whites you have to use. They are what give the cake its light as air, cloud-like fluffiness.
Whatever you do, don't throw away the delicious yolks! They'll keep for 4 days in your fridge so you'll have plenty of time to use them in another recipe. Here are a few ideas:
What to do with all the leftover egg yolks?
- Make some Tangy Lemon Curd (you could serve this with the lemon angel food cake for big time bonus points!)
- Add them to your morning omelet to make it extra tasty.
- Make some Caesar salad … like this Roasted Brussels Sprouts Caesar Salad.
- Start your Sunday with some delicious eggs benedict with hollandaise sauce. This Smoked Salmon Eggs Benedict is deelish!
- Make some Homemade Mayonnaise.
- Make ice cream!
If you make this Lavender Lemon Angel Food Cake make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 12 egg whites, at room temperature (Reserve egg yolks for another use. See blog post for ideas.)
- 2 teaspoons cream of tartar
- ½ teaspoon sea salt
- 2 cups granulated sugar
- 1½ teaspoons dried lavender
- 1 teaspoon lemon oil
- Zest from 1 lemon
- 1⅓ cup cake flour
- 4 egg whites
- ⅔ cup sugar
- ¼ teaspoon cream of tartar
- A pinch of sea salt
- ½ teaspoon lemon oil
- Preheat your oven to 350 degrees.
- Place the egg whites in a large bowl and add the cream of tartar and sea salt. Using an electric beater, beat the egg whites until they are frothy, about 2 minutes. Gradually add the sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat the egg whites until all the sugar has been added and they form stiff peaks, about 5 minutes. Add the lavender, lemon oil and lemon zest and beat just until they are combined.
- Hold a fine mesh sieve over the bowl of beaten egg whites and add ⅓ cup of the cake flour. Using a rubber spatula, gently fold the flour into the egg whites. Repeat with the remaining cake flour, ⅓ cup at a time.
- 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.
- Remove the cake from the oven and invert the pan onto a wine bottle. Note: some angel food cake pans have feet to hold the cake upside own while it cools. If yours does, use them rather than a wine bottle. When the cake is completely cool, run a knife around the outside to loosen it, remove the bottom of the cake pan, and gently coax the cake out and onto a serving platter.
- In a double-boiler, or using a heat-proof bowl over a pot of water, add the egg whites, sugar, and cream of tartar. Bring the water to a boil, making sure that the water does not touch the bottom of the other pot or bowl. Using an electric beater, beat the frosting until the sugar has dissolved and the frosting is hot. Remove from the heat and continue to beat until the frosting has cooled and is thick, about 5 minutes. Quickly beat in the lemon oil.
- Once the cake has cooled completely (at least 2 hours) spread the frosting over the top and sides of the cake using a rubber spatula. You can sprinkle a little lemon zest and lavender flowers over the top, if you'd like.