Lemon Angel Food Cake with Strawberries and Mint

angel food cake recipe from Martha Stewart


For the cake:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For the strawberries:

  • 2 cups strawberries quartered
  • 2 tablespoons sugar
  • 2 tablespoons chopped fresh mint
  • whipped cream for serving


To make the cake:

  1. Preheat oven to 325F.
  2. Sift flour and 1/2 cup sugar in a mixing bowl.
  3. In the bowl of a stand mixer fitted with a whisk, beat the egg whites on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue beating until soft peaks form. Add the rest of the sugar with the mixer running.
  4. Increase speed to high and beat until firm peaks form. Sprinkle 1/3 of the flour mixture on the whites and fold to combine. Repeat with remaining flour mixture in 2 additions.
  5. Transfer batter to an angel food cake pan and run a knife through the center to remove bubbles. Bake until a tester inserted in the center comes out clean, about 45 minutes.
  6. Invert pan onto a wire rack and let cool completely. Run a knife around the sides and middle of the pan. Remove to a serving platter.

To prepare the strawberries:

  1. Put all ingredients in a bowl and stir to combine. Cover and chill at least 2 hours before serving so that the strawberries release some juice.

To assemble:

  1. Place a slice of angel food cake on a plate and spoon strawberries over top. Drizzle a little strawberry juice over top and finish with a big spoonful of whipped cream.