Description
A light and fluffy angel food cake infused with fresh blueberries and lemon zest, perfect for a delightful dessert or tea time.
Ingredients
Scale
- 1 cup cake flour
- 1 1/4 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Sift the cake flour with 3/4 cup of the sugar in a bowl.
- Whip the egg whites with cream of tartar and salt until soft peaks form.
- Add the remaining sugar slowly while beating until stiff peaks form.
- Fold in the flour and sugar mix gently.
- Add lemon zest, vanilla, and lemon juice into the batter.
- Fold the fresh blueberries in with care to avoid smashing them.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35 to 40 minutes until the cake is light gold and springs back.
- Invert the pan and let the cake cool fully before you remove it.
Notes
Serve plain or with powdered sugar, whipped cream, or yogurt. Great with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: angel food cake, blueberry lemon cake, dessert recipe, baking, cake recipes