Lemon Angel Cake with Blueberry Sauce
Light, airy, and bursting with vibrant citrus flavor, this Lemon Angel Cake with Blueberry Sauce is a show-stopping dessert that's as elegant as it is delicious. Perfectly sweetened with just the right hint of tartness, this cake features 12 whipped egg whites folded with fragrant lemon zest and tender cake flour for a heavenly texture that practically melts in your mouth. Topped with a luscious, homemade blueberry sauce simmered to perfection with fresh berries, lemon juice, and a touch of sugar, this recipe makes an ideal treat for spring celebrations, summer brunches, or any occasion where you crave a burst of freshness. With its stunning presentation and minimal fat content, this dessert is as guilt-free as it is irresistible. Enjoy a slice on its own or pair it with a dollop of whipped cream for a dessert that's light, zesty, and unforgettable! Keywords: lemon angel cake, blueberry sauce recipe, airy desserts, citrus cake, low-fat dessert recipes.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 2 tablespoons Lemon zest
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 2 cups Fresh blueberries
- 0.5 cups Granulated sugar (for sauce)
- 2 tablespoons Lemon juice
- 1 teaspoon Cornstarch
- 0.25 cups Water
Instructions
Preheat your oven to 350°F (175°C) and ensure your tube pan is clean and grease-free.
In a large mixing bowl, whisk together the egg whites, salt, and cream of tartar until foamy using a hand or stand mixer.
Gradually add 1.5 cups of sugar, a few tablespoons at a time, while continuing to beat the mixture on medium-high speed until soft peaks form.
Fold in the vanilla extract and lemon zest gently with a rubber spatula.
Sift the cake flour over the egg white mixture in three batches, folding gently after each addition to avoid deflating the batter.
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter to remove any air pockets.
Bake for 35–40 minutes, or until the cake springs back when lightly pressed and a skewer inserted comes out clean.
Invert the pan immediately onto its legs or over a bottle neck to cool completely before removing the cake from the pan.
While the cake cools, prepare the blueberry sauce by combining blueberries, 0.5 cups of sugar, lemon juice, and cornstarch in a small saucepan.
Add 1/4 cup of water to the blueberry mixture and bring it to a simmer over medium heat, stirring frequently.
Cook until the mixture thickens slightly and the blueberries start to break down, about 5–7 minutes. Remove from heat and let cool to room temperature.
Once the cake has cooled completely, gently run a knife around the edges of the pan to release it and place it onto a serving plate.
Serve slices of the lemon angel cake topped with the blueberry sauce and enjoy!
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 558.8 g | 203% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 434.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
