Meyer Lemon Angel Food Cake

Meyer Lemon Angel Food Cake

5 large egg whites

1 tsp. cream of tartar

½ tsp. salt

½ cup granulated sugar

½ cup powdered sugar

¾ cup flour*

1 tsp. vanilla extract

zest and juice from ½ of a meyer lemon (or a whole if you want a more pronounced flavor)

*I use white whole wheat, but you should use a.p. if you want your cake stark white

~Preheat oven to 357 degrees F.

~In your mixer with the whisk attachment, combine egg whites, tartar, and salt. Start whisking and turn it to medium speed. As the whites get frothy, add 1-2 Tbs of the granulated sugar. Turn the speed up to medium high and let the egg whites be whisked until they form shiny, stiff peaks. Turn the speed down to medium low and add the rest of the granulated sugar carefully (I slowly pour the sugar down the side of the eggs and let the whisk incorporate the sugar). Then add the vanilla, lemon juice, and zest. Turn off the mixer. Use a silicone spatula to carefully fold in the powdered sugar and flour, a little at a time, until it’s completely incorporated (without deflating the egss).

~Transfer your batter to your ungreased pan (use a non-stick pan, but don’t grease it). Bake for approximately 25 min until it’s golden brown and a test stick comes out clean. Let cool completely before removing from the pan. Run a sharp knife along the sides of the pan to loosen the cake and turn the cake out onto a plate. Enjoy solo or topped with berries!

A note: I love to top mine with strawberries and a drizzle of honey, or a berry glaze which I make by just warming up some sugar-free jam! It also tastes so wonderful if you layer it in a bowl with some plain Greek yogurt and berries!
Strike up a conversation: What’s you Angel Food Cake topping of choice?