Angel Food With Lemon Sauce Recipes

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ANGEL FOOD WITH LEMON SAUCE RECIPE



Angel Food with Lemon Sauce Recipe image

An easy-to-make dessert that is light and delicious. The light angel food cake is perfect with the mild lemon-flavored sauce. Add a dollop of whipped cream for a nice finishing touch.

Provided by RecipeTips

Number Of Ingredients 10

1 angel food cake mix
LEMON SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1/8 teaspoon salt
1/4 cup lemon juice (fresh)
1 teaspoon lemon zest
2 tablespoons butter
whipped topping

Steps:

  • Preheat the oven according to the cake mix directions. Prepare and bake the angel food cake as directed on the package; cool completely. SAUCE: Combine the sugar and cornstarch in a saucepan; stir to combine. Add the water and salt. Cook until mixture has thickened and is clear; bring to a boil. Remove from the heat and add the lemon juice, zest and butter. Stir until butter has melted. Allow sauce to cool. It will thicken as it cools. Serve sauce over a slice of angel food cake and add a dollop of whipped topping.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



Angel Food Cake With Lemon Honey Yogurt Sauce image

Make and share this Angel Food Cake With Lemon Honey Yogurt Sauce recipe from Food.com.

Provided by Starshine Michelle

Categories     Dessert

Time 1h

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 11

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 1/2 cups powdered sugar
1 cup cake flour
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
  • Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
  • Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
  • Sprinkle the flour over the egg white mixture.
  • Using a spatula, carefully fold in the flour until incorporated.
  • Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
  • Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
  • Invert the pan on a wire rack to cool completely, about 1 hour.
  • For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
  • Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
  • Cut into slices and drizzle with the sauce.

Nutrition Facts : Calories 229.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 170.3, Carbohydrate 47, Fiber 0.4, Sugar 32.7, Protein 7.9

QUICKER LEMON ANGEL FOOD SUPREME



Quicker Lemon Angel Food Supreme image

Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
LEMON SAUCE:
1 can (15-3/4 ounces) lemon pie filling
3 to 4 tablespoons milk
1 tablespoon lemon juice
1/8 teaspoon lemon extract
1 cup whipped topping

Steps:

  • Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE



Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries (small berries work better here)
1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all-purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners' sugar
1 1/2 teaspoons cream of tartar
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Steps:

  • For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
  • For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE



Angel Food Cake with Lemon Honey Yogurt Sauce image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 1h54m

Yield 12 to 16 servings

Number Of Ingredients 12

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
  • For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
  • Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

LEMON-GLAZED LEMON ANGEL FOOD CAKE



Lemon-Glazed Lemon Angel Food Cake image

If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 10

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 325.
  • Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
  • Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
  • Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
  • Bake one hour or until top is golden brown and the cake pulls away from pan sides.
  • Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
  • You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
  • While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

LEMON ANGEL CAKE WITH BLUEBERRY SAUCE



Lemon Angel Cake With Blueberry Sauce image

This is a light, refreshing, healthy dessert that sneaks in one more serving of fruit for the day. I like it topped with Cool Whip.

Provided by hannahactually

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup frozen blueberries or 1 cup fresh blueberries
1/2 lemon, juice of
sugar (2 to 4 tablespoons, to taste)

Steps:

  • Preheat the oven to 350°F.
  • Sift the flour twice with 1/2 cup of the sugar.
  • With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
  • Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
  • Stir in the vanilla, and add lemon zest.
  • Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
  • Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
  • While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
  • Strain through a fine strainer, pressing with a rubber spatula to release the juices.
  • Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.

Nutrition Facts : Calories 338.3, Fat 0.3, Sodium 182.2, Carbohydrate 77.5, Fiber 1.3, Sugar 58.1, Protein 7.6

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