Lemon Berry Angel Food Cake

The Lemon Berry Bliss Angel Food Cake is a delightful and airy dessert that combines the zesty brightness of lemon with the sweetness of mixed berries. This light and fluffy cake is perfect for any occasion, from summer gatherings to holiday celebrations. Its visually appealing layers, adorned with fresh berries and a drizzle of citrus glaze, make it a showstopper on any dessert table. Not only does it offer a refreshing taste that can be enjoyed year-round, but it also embodies a nostalgic connection to simpler times, when desserts were meant to be light and satisfying rather than heavy and overly sweet.

Discover the delightful Lemon Berry Bliss Angel Food Cake, a light and refreshing dessert perfect for any gathering. This airy cake combines zesty lemon and sweet mixed berries, making it visually appealing and delicious. Ideal for summer celebrations or cozy family dinners, it features a unique preparation method that results in a tender, sponge-like texture. Follow our easy step-by-step guide to create this show-stopping dessert that everyone will love, alongside tips for presentation and serving suggestions. Enjoy this nostalgic treat that brings a touch of brightness to your dessert table year-round!

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Ingredients

1 cup cake flour, sifted

1½ cups granulated sugar, divided

1/4 teaspoon salt

12 large egg whites (about 1½ cups), at room temperature

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 cup mixed berries (strawberries, blueberries, raspberries)

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure you have an ungreased 10-inch angel food cake pan ready.

Mix Dry Ingredients: In a small bowl, combine the cake flour, 3/4 cup of granulated sugar, and salt. Sift this mixture together and set aside.

Beat Egg Whites: In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.

Incorporate Sugar: Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while beating on high speed. Continue until stiff peaks form and the mixture is glossy.

Flavor and Fold: Gently fold in the vanilla extract, lemon zest, and lemon juice into the egg white mixture. Be careful not to deflate the egg whites.

Add Flour Mixture: Sift 1/3 of the flour mixture over the egg whites. Gently fold it in using a rubber spatula. Repeat this process until all the flour mixture is combined with the egg whites.

Incorporate Berries: Gently fold in the mixed berries, making sure they are distributed throughout the batter without crushing them.

Bake the Cake: Pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake springs back when touched and is lightly golden.

Cool the Cake: Once baked, invert the cake pan onto a wire rack and allow it to cool completely upside down. This prevents the cake from collapsing.

Serve: Once cool, carefully run a knife around the edges to loosen the cake and then remove it from the pan. Dust with powdered sugar before slicing if desired. Serve on its own or with a dollop of whipped cream and fresh berries.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10