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Ultimate Blueberry Lemon Angel Food Cake with Zesty Glaze

A slice cut from a blueberry lemon angel food cake, generously drizzled with bright yellow lemon glaze.
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Bake a light and airy angel food cake bursting with fresh blueberry flavor and topped with a bright, zesty lemon glaze. This recipe delivers a fluffy, tall cake perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups egg whites (about 10 large eggs), room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups superfine granulated sugar, divided
  • 1 cup cake flour, sifted
  • 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice
  • For the Glaze: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan.
  2. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
  3. Gradually add 1 cup of the superfine sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the remaining 1/2 cup superfine sugar and the sifted cake flour until fully combined.
  5. Gently fold the flour-sugar mixture into the egg whites in three additions, being careful not to deflate the meringue. Fold until just combined.
  6. Gently fold in the blueberries. If using frozen blueberries, fold them in very carefully to avoid breaking them up too much.
  7. Pour the batter into the ungreased tube pan. Run a knife through the batter to break up any large air pockets.
  8. Bake for 35 to 40 minutes, or until the top springs back lightly when touched.
  9. Immediately invert the pan onto its cooling feet (or over the neck of a bottle) and let it cool completely upside down, about 1.5 hours. This step is crucial for a light and airy cake.
  10. Once completely cool, run a thin knife around the edges and the center tube to release the cake.
  11. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  12. Drizzle the zesty lemon glaze over the cooled cake before serving.

Notes

  • For the best volume, ensure your egg whites are at room temperature and your mixing bowl is completely free of any grease or yolk.
  • If you do not have superfine sugar, pulse granulated sugar in a food processor until fine, but do not over-process into powdered sugar.
  • If you are baking with fresh blueberries, lightly toss them with one teaspoon of the flour mixture before folding them into the batter; this helps prevent them from sinking to the bottom.
  • This is a moist light cake recipe no butter is used, relying solely on egg whites for structure.

Nutrition

Find it online: https://kitchenuser.net/blueberry-lemon-angel-food-cake-recipe/