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I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz of Emmaus, Pennsylvania
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 piece equals 238 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 121 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.
Originally published as Lemon Meringue Angel Cake in Light & Tasty December/January 2006, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 28, 2012 by fonsagrada
Served this to a group of woman who raved about it.
Reviewed on May. 08, 2012 by salty1
There's just two of us at home, and sometimes I like to make a dessert that isn't too big. I shortened the time to make this recipe by using a store bought angelfood loaf, just big enough for 6 slices, and made the meringue, using one less egg white. The finished product was out of this world, and it took no time at all to whip up the meringue and spread it over the loaf and bake for 15 minutes. Can't get much easier and faster than that!
Reviewed on Apr. 27, 2012 by froggie2312001
I made this for my family on Easter. Everybody enjoyed it. This crowd isn't easy to please.
Reviewed on Apr. 18, 2012 by patcheval
My guests loved it. They all had seconds. Very light, and a it looked so pretty.
Reviewed on Apr. 14, 2012 by grace75
I loved this dessert! I had some boysenberry preserves on hand and cut the cake in thirds instead of half and spread the preserves over one layer. Delicious and very pretty, even the men in the family commented on how nice it looked. Would be great for a ladies luncheon as well.
Reviewed on Apr. 10, 2012 by annabelle98
I made this for Easter and got rave reviews from everyone!
Reviewed on Apr. 09, 2012 by N.Camp
I loved this! For all of us who don't have a oven-safe flat dish, I used a parchment covered sideless cookie sheet to brown the meringue, then slid it onto a serving dish.Maybe next time, instead of vanilla, I'll use lemon extract. Yummmm.
I loved this! For all of us who don't have a oven-safe flat dish, I used a parchment covered sideless cookie sheet to brown the meringue, then slid it onto a serving dish.
Maybe next time, instead of vanilla, I'll use lemon extract. Yummmm.
Reviewed on Apr. 09, 2012 by LouiseMuise
absolutely delicious,very light,easy to do,and got raves from all!
Reviewed on Apr. 07, 2012 by LRobb
I used "simply whites" for the egg whites. They may not be the best choice as the cake didn't rise as high as I thought it should. This was/is a delicious cake and everyone in the family loved. In fact they have all requested it for this Easter Sunday, so I will use fresh egg whites, I am sure it will be fantastic. Thanks for sharing this, it is a winner!
Reviewed on Apr. 01, 2012 by merlenet
I served it to guests and they all wanted the recipe.
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