October 21, 2020

Lemon Angel Cake

Recipe: Trish Magwood

“You know that delicious, glossy, light meringue? You know the airy angel cake that makes you want a second piece? Combine them with the perfect pucker of lemon from my grandmother’s classic lemon loaf glaze, and you’ll have a new favorite special occasion cake,” says food personality Trish Magwood. “This is also delicious with a boozy fruit compote — just use whatever fruits you have on hand.”



  • 1 cup flour, sifted twice
  • 2 cups sugar, divided
  • 8 eggs, separated, whites only
  • 1 tsp cream of tartar
  • 1⁄2 tsp salt
  • Zest of 2 lemons (1 tbsp packed)
  • 1 tbsp lemon juice (from 1 lemon)
  • 1 tsp vanilla

Lemon Glaze

  • Juice of 2 lemons
  • 1 cup icing sugar

Boozy Fruit Compote

  • 2 lbs. black or purple plums, sliced, and seedless concord grapes, off stems
  • 1 qt. blackberries
  • 1⁄4 cup honey
  • 1⁄2 tsp cinnamon
  • 1⁄2 cup dessert wine
  • 1 tsp vanilla


Yield: Serves 4 to 5

Make Batter & Bake Cake

  1. Preheat oven to 325°F. Into large bowl, sift flour and half the sugar. Sift again. Reserve.
  2. In stand or hand mixer with whisk attachment, whisk egg whites on high until foamy. Add cream of tartar and salt, and beat until soft peaks form.
  3. Add remaining sugar and beat until stiff glossy peaks form. Add lemon zest, lemon juice and vanilla, until just combined.
  4. Gently fold in dry mixture in 4 parts. When combined, pour batter into 10″ angel food pan and smooth top.
  5. Bake for 35 to 40 minutes, or until cake pulls away from sides of pan and springs back when touched. Let cool completely.

Make Glaze & Finish Cake

  1. In small bowl, stir lemon juice and sugar together until sugar dissolves.
  2. Invert cake on platter. Cool. Drizzle glaze over cake.

Make Fruit Compote

  1. In medium saucepan, combine fruits, berries, honey, cinnamon and dessert wine. Bring to a boil, stirring occasionally.
  2. Reduce to low, stirring, and simmer for 10 minutes, until mixture thickens. Add vanilla. Cool, then spoon over slices of cake. Substitute fresh berries and whipped cream for compote, if desired.

Stacey Brandford


House & Home October 2020