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Lemon Angel Food Cake with Lemon Curd Filling

Enjoy this Lemon Angel Food Cake with Lemon Curd Filling- the cottony soft angel food cake is filled with a splash of bright flavor from the lemon curd, then finished with a whipped cream topping. 
Course Dessert
Cuisine American
Keyword angel food cake, Lemon cake
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 239 kcal
Author sanna


For the Angel Food Cake

  • 1 and 1/4 cups cake flour sifted
  • 1 and 1/4 cups sugar
  • 1 and 1/2 cups egg whites about 10-12 eggs
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

For the Lemon Curd

  • 4 large egg yolks
  • 1/2 cup sugar
  • 1 tbsp finely grated lemon zest
  • 1/3 cup lemon juice
  • 1/3 cup cold butter cubed

For the Topping

  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 2 tbsp icing sugar
  • 1 cup fresh strawberries hulled, quartered


Make the Lemon Curd

  1. Set a heatproof glass bowl over a pot of simmering water. (The water on the pot should not be touching the base of the bowl). Add egg yolks, sugar, lemon juice and lemon zest to the bowl. Stir over medium heat for 8-10 minutes, until the mixture is thick. Remove from heat and stir butter one piece at a time. Strain into a container. Stored covered in the fridge until needed. Tip: You can make this up to 4 days ahead.

Make the Angel Food Cake

  1. Preheat oven to 350 F. In a bowl, sift flour with 1/2 cup of sugar. Set aside. In a bowl of a stand mixer, beat egg whites until foamy. Add the lemon juice and salt and continue beating until soft peaks form. Add the remaining sugar gradually, continuing to beat until the egg whites form firm peaks.

  2. Sift the flour mixture over the egg batter gradually, about 3-4 additions. Fold gently after each addition using a rubber spatula. Fold in vanilla extract. 
  3. Pour and scrape the batter into an ungreased 10-inch tube pan. Run a knife through the batter to release any large air pockets. Bake at 350 F for 35-40 minutes, or until a knife inserted at the center of the cakes comes out clean. Let the cake cool completely while overturned.

Make the Whipped Cream Topping

  1. In the bowl of a stand mixer, beat together heavy cream and icing sugar until firm peaks form. Add the vanilla and beat briefly just until it is incorporated.

Assemble the Cake

  1. Run a spatula along the edges and the inner ring of the tube pan. Use your hands to gently press the cake down and away from the walls of the pan. Lift the tube to release the cake. Loosen the bottom of the cake with a spatula and gently lift the cake and place it on a serving plate or cake stand. 

  2. Cut the cake in half horizontally. Spread the lemon curd over the bottom layer. Top with the top half of the cake. Spread whipped cream over the cake and top with strawberries.

Recipe Notes

Recipe adapted from "Lemon Angel Food Cake with Whipped Mascarpone Cream" Best Cakes and Cupcakes, Canadian Living Magazine.

Nutrition Facts
Lemon Angel Food Cake with Lemon Curd Filling
Amount Per Serving (1 serving)
Calories 239 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 76mg25%
Sodium 152mg7%
Potassium 81mg2%
Carbohydrates 31g10%
Sugar 23g26%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 8.2mg10%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.