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Loaf Pan Meyer Lemon Angel Food Cake

A smaller size angel food cake, baked in a regular 9"x5" loaf pan, and infused with fresh Meyer lemons. This is the best way to use up extra 6 egg whites.
Ingredients for Meyer lemon angel food cake: egg whites, all-purpose flour, confectioners' sugar, Meyer lemon juice, freshly grated Meyer lemon zest, salt, and sugar.

Ingredients for Meyer lemon angel food cake: egg whites, all-purpose flour, confectioners' sugar, Meyer lemon juice, freshly grated Meyer lemon zest, salt, and sugar.

What is the best way to use up 6 egg whites and you happen to have some lovely Meyer lemons at home? Why, make this Meyer lemon angel food cake of course, in a loaf pan no less! Most of the time, it’s only me and my husband at home, so a smaller portion of cake like this is just perfect for the two of us. :)

Ingredients for a loaf pan size angel food cake

We are going to bake this angel food cake in a 9”x5” loaf pan and we will need these ingredients: egg whites, sugar, fresh Meyer lemons, salt, all-purpose flour, and confectioners’ sugar.

For the tools, you will need a whisk (manual or electric), a large mixing bowl (at least 3-quart capacity), and a loaf pan (9”x5”).

How to prepare Meyer lemon angel food cake batter: (1) Beat egg whites until foamy, then add sugar, Meyer lemon juice, and salt. (2) Beat until medium peak, then fold in Meyer lemon zest. (3) Sift in all-purpose flour and confectioners' sugar. (4) Fold until the batter is smooth.

How to prepare Meyer lemon angel food cake batter: (1) Beat egg whites until foamy, then add sugar, Meyer lemon juice, and salt. (2) Beat until medium peak, then fold in Meyer lemon zest. (3) Sift in all-purpose flour and confectioners' sugar. (4) Fold until the batter is smooth.

Rules for baking an angel food cake

There are some non-negotiable rules to successfully bake an angel food cake:

  1. Use a regular pan, and not a non-stick pan.
  2. Do not grease. The cake needs to cling and climb up the sides of the pan to rise.
  3. If using a non-removable bottom pan, like a loaf pan, you can place a piece of parchment paper to line only the bottom of the pan. This helps to remove the cake easier later. But do not line the sides!
  4. Do not beat the egg whites until stiff peak. Stopping at a medium peak is the best.
  5. Cool the cake upside down/inverted, on a cooling rack, until completely cool. This is super important to prevent the cake from collapsing.
Meyer lemon angel cake in a loaf pan. Remember to invert the pan to cool the cake completely to prevent the cake from collapsing.

Meyer lemon angel cake in a loaf pan. Remember to invert the pan to cool the cake completely to prevent the cake from collapsing.

Prepare and bake an angel food cake

  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. 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. 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. 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.
Meyer lemon angel cake in a loaf pan. Gently run a thin blade along the pan to remove the cake, then cut into serving slices.

Meyer lemon angel cake in a loaf pan. Gently run a thin blade along the pan to remove the cake, then cut into serving slices.

Angel food cake topping and how to properly slice the cake

Angel cake topping

Angel food cake is quite sweet on its own. Most of the time, I simply sprinkle with some confectioners’ sugar to cover any imperfection. When I’m feeling fancy, I whip up some barely sweet whipping cream to serve with the cake along with some fresh berries.

Since this is a Meyer lemon angel food cake, this is the perfect time to make some homemade lemon curd and serve the cake with it.

How to slice an angel food cake

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.

Meyer lemon angel cake in a loaf pan. Sprinkle with confectioners' sugar to cover any imperfection.

Meyer lemon angel cake in a loaf pan. Sprinkle with confectioners' sugar to cover any imperfection.

Serving and storing tips

Serve the cake at room temperature. 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.

Loaf Pan Meyer Lemon Angel Food Cake

5.0 from 13 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4-8

Print Recipe

Ingredients

  • 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

Instructions

  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.

Comments

  • Jayne Jayne says:

    I love lemon cake! Add it to angel food and my mouth is just watering. Can't wait to give this a try. Thank you.

  • Vicky Vicky says:

    Oh, yummy! What a perfect recipe for a great spring dessert! Going on the definitely trying list!

  • stephanie stephanie says:

    This lemon pound cake was absolutely stunning.

  • Tonje Tonje says:

    Yum! Angel food cake is one of my favorites!

  • Emmeline Emmeline says:

    So my mom always made this angel food cake from the box when I was a kid (and still does, I think) - despite always making everything else from scratch. So I never even considered you can actually make it from scratch... duh!! This looks amazing & I will definitely be trying it out - and send it to my mom ;)

  • Anjali Anjali says:

    This cake was so delicious! Perfect for spring, and the tart lemon flavor was a nice complement to the sweetness of the cake!

  • Angela Allison Angela Allison says:

    This was fluffy and moist and so full of flavor! My new favorite dessert. Will definitely make again!

  • Danielle Danielle says:

    This recipe makes the whole process so easy. It was fun to read the post and quite motivating to do a cake some time this weekend! :-)

  • Jennifer Jennifer says:

    YUM! I love baked goods made with Meyer Lemons. I can't wait to try this. I have a bag of Meyer Lemons coming in my farm box next week, so this is going on the menu.

  • Jessica Jessica says:

    You couldn't have had better timing! My lemon tree is about ready to harvest.

  • Cathleen @ A Taste of Madness Cathleen @ A Taste of Madness says:

    I have never made angel food cake at home, but I am LOVING the addition of lemon in yours!! Bookmarked for later. Thanks for the recipe :)

  • Patty at Spoonabilities Patty at Spoonabilities says:

    Wow wow wow! This recipe is amazing! I have a small Meyer Lemon tree that is overflowing with lemons this year! I can't wait to make this!

  • Nart | Cooking with Nart Nart | Cooking with Nart says:

    Anita, this looks really delicious. All your recipes look so good it's hard to decide which to try first!

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