This Citrus-Glazed Angel Food Cake is a light, fluffy delight with a zesty twist. Airy cake meets a tangy orange-lemon glaze—perfect as a standout angel food cake from your cake recipes, offering a refreshing, sweet treat that’s simple yet impressive for any occasion.
Recipe Tips and Tricks
Use room-temperature egg whites—whips better; cold ones flop. Sift flour twice—keeps it light; clumps weigh it down. Don’t grease the pan—cake needs to climb; grease makes it slip. Cool upside down—preserves height; right-side-up deflates it. Glaze when cool—warm cake soaks it up unevenly.
Why You’ll Love This Recipe
Get ready to fall in love with a dessert that’s as delightful as it is easy with this Citrus-Glazed Angel Food Cake—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a light, zesty treat! This recipe is pure joy: fluffy, cloud-like cake rises high with a tender crumb, then gets kissed by a bright, tangy citrus glaze—all whipped up with simple steps, turning basic ingredients into a showstopper that’s perfect for any gathering or quiet indulgence. It’s the ultimate refreshing dessert—just mix, bake, and glaze, then slice into a piece that’s airy and flavorful, turning any moment into a sweet celebration without any fuss. Whether you’re serving it at a party, craving a classic with a twist, or just want a dessert that feels like sunshine, this one’s a total winner—light, citrusy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Citrus-Glazed Angel Food Cake
Fluffy angel food cake with zesty citrus glaze—light delight.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 cup powdered sugar
Instructions
- Gear Up for a Citrusy Treat: Alright, let’s whip up this light, zesty delight—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to brighten your day. Picture that fluffy slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Leave the pan ungreased—picture the cake climbing high. Take a deep breath, feeling the excitement build as we dive into this airy adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles forming. Crank it to high, gradually adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the magic unfolding!
- Add Flavor: Splash in 1 tsp vanilla extract—imagine that warm scent lifting it up. Beat until peaks hold firm—picture that cloud-like texture. Feel proud as you set the bowl aside, ready for the next step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that light, airy crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it light and slow, grinning at this delicate dance!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top gently. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springing back, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—immediately flip the pan upside down on a bottle or rack. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy goodness!
- Make the Glaze: In a bowl, whisk ½ cup orange juice, 2 tbsp lemon juice, and 1 cup powdered sugar—imagine that zesty shine. Picture it dripping perfectly—keep it smooth, feeling proud of this citrus crown!
- Glaze the Cake: Run a knife around the cooled cake’s edges—pop it out onto a plate. Drizzle that citrus glaze over the top—imagine it soaking in just right. Make it look irresistible, grinning at this stunning finish!
- Serve Your Citrus Delight: Slice that gorgeous cake—admire its airy texture and glossy glaze! Serve with a citrus twist or solo—dig in slow, savoring every fluffy, zesty bite with a big, happy grin, feeling that light joy lift your spirits!
Notes
- Room-temp whites—cold won’t whip; warm is key!
- Don’t grease—cake falls; ungreased climbs high!
- Cool upside down—keeps it tall; right-side flops!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 182Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 104mgCarbohydrates 41gFiber 0gSugar 31gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites are the base—12 large (90g protein, 0g fat, 204 kcal) airy lift. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine texture. Cake flour lightens—1 cup (120g carbs, 400 kcal) soft crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm depth. Orange juice glazes—½ cup (12g carbs, 55 kcal) zesty kick. Lemon juice brightens—2 tbsp (2g carbs, 10 kcal) tangy lift. Powdered sugar glazes—1 cup (120g carbs, 480 kcal) smooth finish.
Variations and Substitutions
Swap orange juice with grapefruit—½ cup (14g carbs), sharper tang. Use almond extract instead of vanilla—1 tsp (negligible macros), nutty twist. Sub cake flour with all-purpose + cornstarch—¾ cup + 2 tbsp (120g carbs), similar lightness. Replace lemon juice with lime—2 tbsp (2g carbs), tropical vibe. Use granulated sugar for glaze—1 cup (200g carbs), dissolve in juice; less smooth. Add zest—1 tbsp orange/lemon (negligible macros), extra citrus punch. Top with berries—1 cup (20g carbs), fresh contrast. Dust with cocoa—1 tbsp (3g carbs), instead of glaze.
Storage Options
Store unglazed cake at room temp—covered, lasts 2-3 days; stays fluffy. Store glazed cake in fridge—airtight, keeps 4-5 days; glaze sets better cold. Freeze unglazed slices—wrap tightly, up to 2 months; thaw at room temp, glaze fresh. Avoid humid spots—cake gets sticky.
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