Zesty 10 Minute Citrus Angel Food Cake with Peaches

There’s nothing quite like biting into a cloud—okay, fine, it’s cake, but my Citrus Angel Food Cake with Peaches is the closest thing to edible sunshine you’ll find! This recipe has been my go-to summer showstopper for years, ever since I first stumbled upon the magic of folding citrus zest into pillowy egg whites. What makes it special? That perfect balance of bright orange and lemon zest dancing with sweet, juicy peaches on top of a cake so light, it practically floats off the plate.

I’ll never forget the first time I made this for a backyard potluck—the way everyone’s eyes lit up when they took a bite. No heavy butter or oil here, just pure, airy wonder with a citrusy kick that keeps you coming back for another slice (or three). It’s the kind of dessert that feels fancy but is surprisingly simple—if you know the tricks. And trust me, after dozens of test batches (and a few early flops), I’ve got all the secrets to share!

Why You’ll Love This Citrus Angel Food Cake with Peaches

This isn’t just any angel food cake—it’s sunshine and summer in every bite! Here’s why it’s become my most requested dessert:

• Lighter than air texture: That perfect cloud-like crumb will make you forget all about heavy, dense desserts. It practically melts on your tongue!
• Bright citrus punch: The combo of orange and lemon zest adds a refreshing zing that cuts through the sweetness.
• Foolproof elegance: Looks fancy but comes together with basic ingredients—no butter creaming or fancy decorating skills needed.
• Summer on a plate: Juicy peach slices on top make it feel like you’re eating dessert straight from the orchard.
• Crowd-pleasing magic: Serves a crowd, keeps beautifully, and always disappears fast at potlucks (I’ve witnessed this firsthand!).

Ingredients for Citrus Angel Food Cake with Peaches

Gathering the right ingredients is half the battle with angel food cake – but don’t worry, I’ve got your back! Here’s exactly what you’ll need for that perfect cloud-like texture and bright citrus flavor:

• Dry Ingredients:
  • 1 cup (120g) cake flour – sifted (this ain’t the time for all-purpose!)
  • 1 1/2 cups (300g) granulated sugar, divided – we’ll use 3/4 cup with the flour and 3/4 cup with the egg whites
• Egg White Mixture:
  • 12 large egg whites – at room temperature (cold ones won’t whip up properly)
  • 1 1/2 tsp cream of tartar – our secret stabilizer
  • 1/4 tsp salt – just a pinch to balance the sweetness
• Flavor Boosters:
  • 1 tbsp orange zest – freshly grated (about 1 medium orange)
  • 1 tbsp lemon zest – freshly grated (about 1 large lemon)
  • 1 tsp vanilla extract – the good stuff, not imitation!
• Topping:
  • 2 cups fresh peaches, sliced – about 3 medium peaches, ripened but still firm

Ingredient Notes & Substitutions

I know you might be tempted to swap things out, but hear me out first! Cake flour is non-negotiable – its low protein content gives us that tender crumb. All-purpose flour will make it dense. For the citrus, fresh zest is key – bottled zest tastes flat and won’t give you that bright punch.

No cream of tartar? You might get away with 1 tbsp lemon juice, but the texture won’t be as stable. And please, no butter or oil substitutes – angel food cake gets its lift from whipped egg whites alone! For peaches, frozen can work in a pinch (thaw and pat dry first), but fresh summer peaches are what make this dessert sing.

Equipment You’ll Need

Angel food cake is all about the right tools – and here’s the good news, you probably have most of these already! Grab these essentials:

• 10-inch tube pan – the kind with a removable bottom (and don’t you dare grease it!)
• Fine-mesh sifter – for that triple-sifted flour mixture
• Electric mixer – stand or hand-held, your arms will thank you
• Microplane zester – to get every last bit of citrusy goodness
• Rubber spatula – for gentle folding (no wooden spoons allowed!)

Trust me, that ungreased pan is non-negotiable – the cake needs to cling to climb!

How to Make Citrus Angel Food Cake with Peaches

Okay, let’s get mixing! I promise this isn’t as intimidating as it looks – just follow these steps like we’re baking together in my sunny kitchen.

Prepping the Dry Ingredients

First, sift that cake flour and 3/4 cup sugar together three times. Yes, three! It seems fussy, but this aerates the flour for that signature lightness. I like to do this directly over parchment paper so I can easily pour it into the bowl later. Set this fluffy mixture aside and grab your citrus – we’ll zest the oranges and lemons until you’ve got about a tablespoon of each. The kitchen should smell amazing already!

Whipping Those Egg Whites

Now the magic happens! In your squeaky-clean mixing bowl (any grease will sabotage this), combine room temp egg whites, cream of tartar, and salt. Start beating on medium until frothy – about 1 minute. Gradually add the remaining 3/4 cup sugar while increasing speed to high. We’re looking for stiff, glossy peaks that hold their shape when you lift the beater. This takes about 4-5 minutes – don’t rush it! The whites should form a sharp point that doesn’t droop.

The Gentle Fold-In

Here’s where patience pays off. Sprinkle about 1/3 of the flour mixture over the whipped whites and gently fold with a rubber spatula, scraping from the bottom up. Rotate the bowl as you go – we want to incorporate without deflating. Repeat twice more with remaining flour. When almost combined, sprinkle in the citrus zests and vanilla. Stop folding when you stop seeing streaks – a few flour specks are better than overmixed batter!

Baking & Cooling

Carefully pour the cloud-like batter into your ungreased tube pan (it should come about 3/4 full). Run a knife through to pop air bubbles. Bake at 325°F for 45-50 minutes until deep golden brown and the top springs back when lightly touched. This next part’s crucial: immediately invert the pan onto a bottle or cooling rack. Let it hang upside down until completely cool – about 1 hour. This sets the structure so it doesn’t collapse!

Finishing Touches

Once cooled, run a thin knife around the edges and center tube to release. Place your prettiest peach slices on top right before serving – their juices make the most gorgeous natural glaze!

Pro Tips for Perfect Angel Food Cake

After many trials (and a few cake casualties), here’s what I’ve learned:

• Room temp eggs whip best – cold ones won’t achieve full volume
• No grease in the pan! The cake needs to cling to rise properly
• Fold until JUST combined – overmixing deflates precious air bubbles
• Cool upside down completely – this prevents sinking and ensures height
• Use day-old peaches – slightly soft ones release the most flavor

Remember – even if it cracks or sticks a bit, it’ll still taste incredible! The imperfections prove it’s homemade with love.

Serving & Storing Citrus Angel Food Cake with Peaches

Here’s the best part – making this beauty look as good as it tastes! I always wait to add the peaches right before serving – their juices make the cake extra pretty but can make it soggy if left too long. For a fancy touch, arrange the slices in a spiral pattern or toss them with a squeeze of lemon juice to keep them bright.

Store any leftovers (if you’re lucky!) in an airtight container at room temp for up to 2 days. The fridge will dry it out, but if you must refrigerate, bring slices to room temp before eating. Pro tip: The cake actually tastes even better the next day as the citrus flavors mingle – just add fresh peaches each time!

Citrus Angel Food Cake with Peaches FAQs

I’ve gotten so many questions about this cake over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen peaches instead of fresh?

You can, but hear me out – thaw them completely and pat very dry with paper towels first. Frozen peaches release more liquid, which can make your cake soggy. For best results, I’d save this swap for winter when fresh peaches aren’t at their peak!

Why did my cake collapse after baking?

Oh no! This usually happens from one of three things: undermixed egg whites (they should hold stiff peaks), opening the oven too early (wait until golden brown!), or worst of all – skipping the upside-down cooling. That last step is non-negotiable for structure! For more on baking science, check out King Arthur Baking’s guide to egg whites.

Can I make this gluten-free?

I’ve had success swapping cake flour with 120g gluten-free flour blend (the kind with xanthan gum). The texture will be slightly denser, but still delicious. Just be extra gentle when folding – GF flabs tend to make batter more delicate.

Can I prepare the cake ahead of time?

Absolutely! Bake and cool completely, then wrap tightly in plastic wrap at room temp for up to 2 days. Add peaches only when ready to serve – their juices will make the cake soggy if left too long.

Why does my cake stick to the pan?

Did you accidentally grease it? (I’ve done this!) Angel food needs to cling to the sides to rise properly. If it still sticks, next time run a thin knife around the edges right after baking while it’s still warm.

Nutritional Information

Here’s the scoop on what’s in each heavenly slice! Keep in mind these are estimates based on my specific ingredients – your brand’s nutrition may vary slightly. A single serving (about 1/12th of the cake without toppings) comes in at approximately:

• Calories: 180
• Sugar: 28g
• Protein: 4g
• Fat: 0.5g

Remember – nutrition facts calculated per slice, and those fresh peaches add extra vitamins (but minimal calories) to each serving!

If you love this recipe, you might also enjoy our Peach Cobbler with Brown Butter Biscuit Topping or our Classic French Cherry Clafoutis. For more baking inspiration, explore our Apple Cider Donuts.

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