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Angel Food Cake made from scratch.

Angel Food Cake with Citrus Glaze


This beautiful angel food cake with citrus glaze is just as delicious as it looks! This authentic bakery recipe produces a light and fluffy cake with a heavenly texture. The scrumptious citrus glaze has a fabulous burst of citrus flavor. In addition to lemon juice in the yummy glaze, we use a bit of Grand Mariner (orange liqueur) to elevate the taste, but you’re welcome to substitute orange juice instead!




  • 1 + 1/4 cup cake flour
  • 1/2 cup granulated sugar


  • 1 + 1/2 cups egg whites, room temperature
  • 3/4 teaspoon salt
  • 1 + 1/4 teaspoon cream of tartar


  • 1 + 1/2 cups granulated sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Zest of 2 lemons


  • 1 8-ounce block cream cheese (full fat), room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 + 1/4 cups powdered sugar (confectioners sugar), plus a little extra if needed
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon Grand Mariner (orange liqueur) or orange juice
  • 1 tablespoons freshly-squeezed lemon juice
  • 12 pinches of salt
  • Optional garnishes: naval oranges, limes, and lemons sprinkled and rubbed with granulated sugar.



  1. Prepare your angel food cake pan: spray it with cooking spray, and then dust it with flour. Shake out all excess flour over the kitchen sink.
  2. Adjust your oven rack to the center position. Preheat your oven to 350 degrees.
  3. In a medium/large mixing bowl, sift the cake flour and 1/2 cup of granulated sugar 4 times. Set the bowl aside for much later.
  4. In the bowl of a stand mixer with the whisk attachment, whisk the egg whites, salt, and cream of tartar until medium-stiff peaks form. Once your egg white mixture has reached the proper peaks, add in the 1 1/2 cups of sifted granulated sugar (NOT the flour/sugar mixture from Step 3) until glossy and thick. Add the vanilla and lemon zest, and whisk again until just combined.
  5. Transfer the egg white mixture to an extra-large mixing bowl. Add the flour/sugar mixture in three parts, carefully folding it in after each addition.
  6. Pour all of the batter into the prepared angel food cake pan.
  7. Bake the angel food cake for 30 minutes, or until it springs back when you touch it.
  8. Once its done baking, place the angel food cake pan upside down on a cooling rack. Let the cake cool completely while the pan is inverted. Once your cake is fully cooled it’s ready to be glazed!


  1. In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), beat the cream cheese and butter until the consistency is smooth and creamy.
  2. Add in the powdered sugar, vanilla extract, Grand Mariner, lemon juice and salt. Mix on low speed for a half minute. Increase the speed and beat the citrus glaze for another two minutes. If you’d prefer a thicker consistency (like a frosting), add in a bit more powdered sugar.



  • Use egg whites that are at room temperature. You’ll get a smoother product and they’ll whip up much quicker!
  • During the folding process, use an extra-large mixing bowl so you have enough space to work with. Otherwise, you’ll end up with a big mess on your countertop!
  • To create beautiful citrus pinwheels, slice off the peels of 1/4-inch-thick fruit slices. Sprinkle each fruit slice with granulated sugar, and using your fingertips gently rub the sugar in. This will give your citrus pinwheels a light sparkle and also help prevent the citrus slices from being too juicy when placed on top of the angel food cake.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert, Party
  • Method: Oven
  • Cuisine: American

Keywords: angel food cake, angel food cake recipe, citrus glaze