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Susquehanna Life

Cooking at Home: Triple Lemon Angel Food Cake

Jun 04, 2015 05:40AM ● By Erica Shames


1 ½ cup egg whites

1 ½ teaspoon cream of tartar

2 ¼ cups sugar

1 ½ cups cake flour

1 teaspoon vanilla

1 teaspoon lemoncella

½ teaspoon lemon juice

2 teaspoons lemon pudding

2 tablespoons poppy seeds

1 teaspoon lemon zest


Sift cake flour and ¾ cup sugar, set aside. Beat egg whites until frothy, add cream of tartar.

Beat until stiff, add 1 ½ cups sugar. Gently fold in vanilla, lemoncella, lemon juice, lemon

pudding, poppy seeds and lemon zest. Add flour mixture gently. Pour into ungreased tube pan. Bake at 350 degrees for 35 to 40 minutes. Cool in pan.


For the Icing:

2 cups powdered sugar

2 ounces cream cheese

1 teaspoon lemon extract

1 tablespoon milk

1 teaspoon lemoncella


Mix until desired consistency. You may need extra milk. Spread on cooled

cake. Garnish with ½ cup lemon curd. Decorate top with lemon slices, poppy seeds and ribbon of lemon peel.

by Pam Foor 

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