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Lemon Angel Food Cake

Simple, moist, and fluffy Lemon Angel Food Cake. This recipe does not contain egg yolks and cane/corn sugar. The secret to a fluffy cake is in the egg whites. Try to not over-whip egg whites, or the cake will not rise properly (cake becomes dense).
Prep Time: 10 mins
Cook Time: 45 mins
Yields: 10-12 Servings


12 egg whites, room temperature ½ cup of cake flour, sifted ½ cup of unflavored or vanilla protein powder ¾ cup of stevia or no-calorie sugar substitute ½ tsp. of salt 1 ½ tsp. of cream of tartar 1 tsp. of vanilla extract 2 large lemon, zested and squeezed


Preheat the oven to 325F. In a medium bowl, combine flour, salt, and protein powder. Sift together three times. Set aside. On high-speed setting, beat egg whites and cream tartar in a large, clean bowl by using an electric mixer for one minute or until medium peaks are formed. Lower to a medium-speed setting and sprinkle stevia over the egg whites mixture. Continue whisking for 2 minutes. Turn off the electric mixer. Add vanilla extract, lemon juice and lemon zests. Continue to whisk the egg whites mixture on a high-speed setting for a minute. Add ¼ batch of shifted salt, flour, and protein powder mixture (dry mixture) into the whipped egg mixture. Fold in the mixture gently with a spatula. Continue adding a ¼ batch of dry mixture at a time and gently folding until all ingredients are incorporated. Pour the batter into an ungreased 10-inch tube pan (angel cake pan) or a lightly greased and floured Bundt pan. Distribute evenly and gently tap the pan on the counter, couple times, to remove air pockets. Bake for 35-40 minutes or until the cake is dry to the touch and the surface is golden brown. Cool upside down on an elevated cooling rack/wire for an hour before removing from pan. Loosen the sides of the cake with a knife if necessary.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.