LEMON ANGEL FOOD CAKE
PG tested
This light and airy angel food cake is perfect for summer. It’s brightened with fresh lemon juice and zest and a blueberry garnish. Use the leftover yolks to make flan, poundcake or custard.
For cake
1 cup sifted cake flour 1½ cups sugar, divided 12 large egg whites 2 tablespoons finely grated lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
¼ teaspoon salt
For lemon glaze
2 cups powdered sugar ¼ teaspoon freshly grated lemon zest
3 to 4 tablespoons fresh lemon juice
1 teaspoon melted butter Pinch of salt
1 cup blueberries, for garnish
Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and ½ cup sugar into a bowl.
Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla and salt. Continue whisking until soft peaks form, about 2½ minutes. With mixer running, gradually add remaining cup sugar.
Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes.
Sprinkle whites with ⅓ of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
Transfer batter to a 10 -inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1½ to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
Make the lemon glaze: In a medium bowl, whisk powedered sugar with the lemon zest, lemon juice, butter and salt until smooth. Drizzle the glaze over the top of the cake, letting it drip down the sides. Let stand for 20 minutes until the glaze is set. Garnish with blueberries. Serves 8 to 10.
— Adapted from marthastewart.com