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Angel food cake with white frosting, lemon pie filling, and crumbs, sliced on a white plate.

Angel Food Cake And Lemon Pie Filling

Chef Julia
ndulge in the perfect dessert combo: Angel Food Cake and Lemon Pie Filling. Light, tangy, and irresistible—easy to make and impossible to resist!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 220 kcal

Ingredients
  

For the Angel Food Cake:

  • 1 cup cake flour sifted for that perfect light texture
  • 1 ½ cups granulated sugar divided into ¾ cups for the egg whites and ¾ cups for the flour mixture
  • 12 large egg whites at room temperature for maximum fluffiness
  • 1 ½ teaspoons cream of tartar to stabilize the egg whites
  • ¼ teaspoon salt to enhance the flavors
  • 1 teaspoon vanilla extract for a hint of warmth
  • ½ teaspoon almond extract optional, but adds a lovely depth of flavor

For the Lemon Pie Filling:

  • 1 cup granulated sugar for the perfect balance of sweetness
  • ¼ cup cornstarch to thicken the filling
  • 1 ½ cups water for the base of the filling
  • 4 large egg yolks for richness and creaminess
  • ½ cup fresh lemon juice about 3-4 lemons for that zesty tang
  • 1 tablespoon lemon zest for an extra burst of citrus flavor
  • 2 tablespoons unsalted butter to add a silky finish

Optional Toppings:

  • Whipped cream for a light, fluffy garnish
  • Fresh berries like strawberries or blueberries for a pop of color and freshness
  • Powdered sugar for a delicate dusting

Instructions
 

Step 1: Make the Angel Food Cake

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Grab an ungreased 10-inch tube pan—this helps the cake rise properly.
  • Sift Dry Ingredients: In a bowl, sift together 1 cup cake flour and ¾ cup granulated sugar. Sifting ensures your cake is light and airy.
  • Whip Egg Whites: In a large, clean bowl, beat 12 egg whites with 1 ½ teaspoons cream of tartar and ¼ teaspoon salt until soft peaks form. Gradually add the remaining ¾ cup sugar, beating until stiff, glossy peaks form.
  • Add Flavor: Gently fold in 1 teaspoon vanilla extract and ½ teaspoon almond extract (if using).
  • Incorporate Flour: Gradually fold the sifted flour mixture into the egg whites. Be gentle to keep the batter airy!
  • Bake: Pour the batter into the tube pan and smooth the top. Bake for 35-40 minutes, or until the top is golden and springs back when touched.
  • Cool Upside Down: Once baked, invert the pan onto a cooling rack and let it cool completely. This prevents the cake from collapsing.

Step 2: Prepare the Lemon Pie Filling

  • Mix Dry Ingredients: In a saucepan, whisk together 1 cup sugar and ¼ cup cornstarch.
  • Add Liquids: Gradually stir in 1 ½ cups water, 4 egg yolks, and ½ cup fresh lemon juice. Whisk until smooth.
  • Cook: Place the saucepan over medium heat, stirring constantly until the mixture thickens and bubbles (about 5-7 minutes).
  • Finish with Butter and Zest: Remove from heat and stir in 2 tablespoons butter and 1 tablespoon lemon zest until smooth and glossy. Let it cool slightly.

Step 3: Assemble the Dessert

  • Slice the Cake: Once the cake is completely cool, run a knife around the edges to release it from the pan. Slice it horizontally into two even layers.
  • Layer the Filling: Spread the lemon pie filling evenly over the bottom layer of the cake. Place the top layer back on.
  • Garnish: Top with whipped cream, fresh berries, or a dusting of powdered sugar for a beautiful finish.

Notes

Nutrition Information (Per Serving)
Nutrient Amount
Calories 220 kcal
Fat 3g
Saturated Fat 1.5g
Carbohydrates 45g
Sugar 35g
Protein 5g
Cholesterol 70mg
Sodium 120mg
Fiber 0.5g
Nutrition values are approximate and may vary based on specific ingredients used.
Keyword Angel food cake, easy dessert, lemon pie filling, summer dessert