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Lemon Angel Food Supreme

 Lemon Angel Food Supreme
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
12 ServingsPrep: 40 min. Bake: 30 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Lemon Angel Food Supreme (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 slice with about 2 tablespoons sauce equals 318 calories, 9 g fat (5 g saturated fat), 77 mg cholesterol, 158 mg sodium, 55 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.