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Lemon Angel Food Supreme

Total Time

Prep: 40 min. Bake: 30 min. + cooling


12 servings

This heavenly dessert has been in our family for years. Everyone loves wedges of this delicate angel food cake topped with a tart, creamy lemon sauce.—Linda Blaska, Atlanta, Georgia


  • 1-1/2 cups large egg whites (about 10)
  • 1 cup cake flour
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoons salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon zest
  • 1/2 cup heavy whipping cream, whipped
  • Yellow food coloring, optional


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup plus 2 tablespoons sugar together twice; set aside.
  2. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
  4. For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce.

Nutrition Facts

1 slice: 318 calories, 9g fat (5g saturated fat), 77mg cholesterol, 158mg sodium, 55g carbohydrate (44g sugars, 0 fiber), 6g protein.

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