Description
A light and airy angel food cake infused with bright lemon zest and juicy blueberries, perfect for spring gatherings and special desserts.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Measure and sift together the cake flour, 3/4 cup of the sugar, and salt into a bowl. Set this dry mixture aside.
- Beat the 12 egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
- Fold in the sifted flour mixture in small portions, using a spatula and a gentle folding motion. Add the vanilla extract, lemon extract, and lemon zest, followed by the fresh blueberries, folding carefully.
- Pour the batter into an ungreased angel food cake pan, spreading it evenly. Bake for 35–40 minutes or until the top is golden and springs back when touched.
- Invert the pan onto a bottle or wire rack to cool completely upside down. Loosen the cake after cooling and slice to serve.
Notes
Serve with powdered sugar, whipped cream, or lemon curd for added richness. Fresh berries enhance the presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 31g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg