Lemon Angel Food Supreme Recipe
Lemon Angel Food Supreme Recipe photo by Taste of Home
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Lemon Angel Food Supreme Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups 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 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon peel
  • 1/2 cup heavy whipping cream, whipped
  • Yellow food coloring, optional

Nutritional Facts

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


  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 peel. 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. Yield: 12 servings.
Originally published as Lemon Angel Food Supreme in Quick Cooking March/April 1998, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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thecreativebaker User ID: 7200207 52033
Reviewed Feb. 24, 2014

"I am a volunteer TOH field editor and have made this many times!!! It is so light and refreshing!!! Sometimes I serve it with some sliced raspberries or strawberries and then top it with the lemon sauce! So delicious-definitely 5 star worthy!!"

djzgirl User ID: 3692651 22734
Reviewed Jan. 28, 2013

"WOW! Delicious!! Will definitely make again. Thinking it would be really good as a base for strawberry shortcake! :)"

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