Lemon Mint Angel Food Cake

I was asked to make this recipe for my niece’s sweet 16. Her favorite cake was a lemon angel food cake. I was almost finished mixing the batter when I realized, I had added peppermint extract instead of lemon extract. I didn’t have enough time or ingredients to make a new one, so I added lemon zest and more lemon extract.

I was astonished at the reaction. Everyone loved it! They kept saying how “fresh” it was. I’m sure that was the mint. This recipe has now become my go to recipe, mint and all. I hope you enjoy this cake.

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Lemon Mint Angel Food Cake

This recipe actually came from a mistake, my favorite kind.
Course: Endings
Cuisine: American
Keyword: angel food, cake, lemon, mint


  • 2 cups Baker's Sugar, super fine, divided
  • 1-1/3 cups Cake Flour, sifted
  • 12 lg Egg Whites, at room temperature
  • 3/4 tsp. Kosher Salt
  • 1-1/2 tsp. Cream of Tartar
  • 1 tsp. Pure Vanilla Extract
  • 1/2 tsp. Lemon Extract
  • 1/4 tsp. Peppermint Extract
  • 2 lemons, zested


  • Preheat oven 10 350°.
    Whisk together 1/2 cup of the sugar and sifted flour, set aside.
  • In the bowl of a stand-up mixer, fitted with the whisk attachment, place the egg whites and cream of tartar. Beat on high until medium peaks form.
    Turn mixer to medium and gradually add remaining sugar. Do this by sprinkling the sugar over the egg whites. Whisk until incorporated and eggs are thick and shiny, like a meringue.
    With the mixer on slow, add in the vanilla, lemon and mint extracts and lemon zest. Turn to high and whisk until very thick.
  • Start adding the flour, in fourths, and folding it into the egg mixture. Do this gently. You don't want to deflate the eggs. Continue until all flour is added and incorporated.
  • Pour the batter into a, UNGREASED, 10-inch tube pan. Smooth the top.
    Bake for 35-40 minutes. You want it to be springy to the touch.
    Turn the pan over and let cool on a baking rack. The cake should fall out on its own. If it doesn't run a knife around the edge and give a nudge.

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