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Lemon-Thyme Angel Food Cake

Thyme adds a new twist to the classic angel food cake. The flavors pair well together. We enjoy it alongside strawberry ice cream. —Janie Colle, Hutchinson, Kansas
  • Total Time
    Prep: 40 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1-1/4 cups egg whites (about 9 large)
  • 1 cup cake flour
  • 1/2 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons lemon zest

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  • Meanwhile, preheat oven to 350°. Sift flour and confectioners' sugar together twice.
  • Add lemon juice, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in thyme and lemon zest. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-35 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  • Run a knife around sides and center tube of pan. Remove cake to a serving plate.

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