Pink Lemon Angel Cake

  • 1 cup cake flour

  • 3/4 cup sugar

  • 12 egg whites, room temperature

  • 1 1/2 teaspoon cream of tarter

  • 1/4 teaspoon salt

  • 1 1/4 teaspoon lemon extract

  • 3/4 cup more sugar

  • 4 drops red food color (or enough to make pale pink)

Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar,

2 Tbsp at a time beating until stiff but not dry peaks.


Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing.



Angela Billings is the founder and editor of  an Online Magazine where articles, recipes, tips, how to's and videos on homemaking topics can be found.