Loaf Pan Meyer Lemon Angel Food Cake

5.0 from 13 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4-8


  • 6 egg whites. This should be about 3⁄4 cup by volume, and preferably cold.
  • 1⁄4 cup (50 gram) sugar
  • 2 teaspoon fresh Meyer lemon juice
  • 1⁄4 teaspoon salt
  • 2 tablespoon freshly grated Meyer lemon zest
  • 1⁄2 cup (60 gram) all-purpose flour
  • 3⁄4 cup (85 gram) confectioners’ sugar


  1. Preheat oven to 325 Fahrenheit. Ready an uncoated, ungreased 9”x5” loaf pan. Feel free to line only the bottom of the pan with parchment paper.
  2. Prepare the batter. Whisk egg whites in a mixing bowl until foamy.
  3. Set the speed to medium, gradually add sugar, lemon juice, and salt. Increase the speed to high and continue whisking until medium peak.
  4. Fold in the lemon zest. I use a whisk, but feel free to use a spatula.
  5. Combine all-purpose flour and confectioners’ sugar, then sift over the egg whites. Gently fold in with a whisk/a spatula. Don’t over mix, stop when the flour/sugar is just combined.
  6. Pour the batter into the loaf pan, and lightly smooth the top. Gently tap the sides of the pan to remove air bubbles.
  7. Baking and cooling. Bake in the preheated oven for 40-45 minutes.
  8. Remove the cake from the oven, and invert the loaf pan (with the cake in it) on a cooling rack. It is even better if you can prop the cake pan up with two cans of equal height to elevate the cake while it cools. The cake must be cool completely upside down to prevent it from collapsing.
  9. Serving the cake. Once cool, run a thin-bladed knife along the cake pan to gently remove the cake. Place the cake top down onto a serving plate. Peel off the parchment paper if using.
  10. This cake is super airy and fragile, so we must use precaution not to press down on the cake too much and end up crushing it. The best is to use a serrated knife and gently cut with a sawing motion. Serve the cake at room temperature.
  11. Storing the cake. Store the leftovers in an air-tight container in the refrigerator for a couple of days. For longer storage, wrap the cake tightly with plastic wrap, then parchment paper/aluminum foil, and then into a freezer-safe ziplock bag. It can stay fresh for several months when stored like this in the freezer.

Another great recipe by https://vforveggy.com.