Meyer Lemon Angel Food Cake with Meyer Lemon Curd is a delicious healthy, cake perfect for Easter or a potluck. Beautiful Meyer lemon flavor perfumes the cake and curd. Enjoy this light dessert without blowing your healthy eating plan.
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If I could reach through the screen and grab a piece of this Meyer Lemon Angel Food Cake with Meyer Lemon Curd, I would. Think light, fluffy and lemony. This is a dream cake. The beautiful flavor of Meyer lemon shines through. If you’ve never had Meyer lemons, think of them tasting like a cross between an orange and lemon. They are only available for a short time, too short. If you can’t find Meyer lemons, you can use a mix of oranges and lemons.
“Oranges and Lemons says the bells of St.Clement”, do you remember that nursery rhyme? I just happened to look up the meaning of the nursery rhyme only to find out it is actually about the bells ringing for an execution. Oops, not really a great thing to bring up when you are talking about a luscious cake and curd. I think it is time to change the subject.
As I mentioned, Meyer lemons are usually only around for a short time from December through April. Apparently someone forgot to tell our Meyer lemon tree this information. It has managed to survive the winter and is starting to get new buds. I think we got lemons in September last year. Maybe we will get some earlier this year. The good news is that I can have Meyer lemons twice a year since our tree isn’t on the “normal” Meyer lemon schedule. Thanks to my husband (no thanks to me), it is still healthy and growing. We actually keep it in a large pot which is on a wheeled platform. This way we can wheel it into the house or garage when we go below freezing.
I’ve tried making angel food cake before to disastrous results. Thanks to one little tip from America’s Test Kitchen and taming my impatience, I’ve managed to get the monkey off my back and make a perfect angel food cake. The key is simple, start the stand mixer on low, medium low and let it slowly build stable egg whites. I felt like I was on pins and needles doing this. Patience is not a virtue I possess. I hate waiting for things, even egg whites to stiffen.
I was standing by the mixer watching and watching, waiting constantly fight the urge to turn the mixer to high and get this done in a minute. I kept telling myself “Don’t touch the mixer. Christie, don’t touch the mixer”. Even still, I could feel my hand wanting to turn it up, but I fought my inner demons and was rewarded with the best, lightest, fluffiest and stable angel food cake I’ve ever made.
Even knowing the results were perfect, I know I will have to fight my urge to whip the egg whites quickly next time I make it. Believe me, next time is going to come quickly. My only reservation is what to do with all those egg yolks. I hate throwing them away but they are loaded with the fat and cholesterol. I’ve frozen them in small batches for the times when we want to splurge on a little Hollandaise sauce for breakfast. Stay tuned for an Easter recipe using this angel food cake. Yes, Meyer Lemon Angel Food with Meyer Lemon Curd is perfect on its own but I’ve made quite a show stopping dessert with it for Easter.
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Follow me on Pinterest Christie@Food Done Light
Meyer Lemon Angel Food Cake with Meyer Lemon Curd
- 12 large egg whites at room temperature
- 1 tsp cream of tartar
- ¼ tsp kosher salt
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 tbsp Meyer lemon zest
- 1 tbsp fresh Meyer lemon juice
- 1 cup sifted cake flour
Meyer Lemon Curd:
- 6 tbsp unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ tsp grated Meyer lemon zest
- 2/3 cup Meyer lemon juice
Place oven rack on bottom third of oven. Preheat oven to 325°.
Place egg whites in the bowl of a stand mixer and beat on low speed until frothy.
Add the cream of tartar and salt turn mixer up to medium speed and beat until eggs start to develop soft peaks.
Add sugar, 1 tbsp. at a time, beating on medium speed until sugar is incorporated and mixture is smooth and glossy.
Add vanilla extract, zest and lemon juice, beating until just combined.
Sift flour over the egg mixture and gently fold flour into eggs.
Scrape batter into a 10 inch ungreased tube pan and smooth top with a spatula.
Tap pan on counter a few times to release any air bubbles.
Bake until top of cake is golden brown and a toothpick inserted into the middle comes out clean, about 50-55 minutes.
If your tube pan has prongs, turn the cake over onto them and let sit for 2 to 3 hours. If your pan does not have prongs, invert cake onto the neck of a bottle or funnel.
To unmold, turn cake back over and run a thin knife around the edges of the cake and pan. Slide cake out of pan.
Run knife around the bottom of the cake and pan to remove cake from bottom of pan.
Place on parchment paper bottom side up.
For curd: In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes.
Slowly add the whole eggs and egg yolks. Beat for 1 minute. Mix in the lemon juice. – DON’T PANIC - The mixture will look curdled.
In a medium heavy bottomed pan (unreactive), cook the mixture over low heat until it looks smooth.
Increase the heat to medium and cook, stirring continuously, until the mixture thickens about 10 minutes. The mixture should leave a line on the back of a wooden spoon and will be 170° on an instant read thermometer. DON’T LET THE MIXTURE BOIL.
Remove the curd from the heat and add in the lemon zest.
Transfer curd to a bowl and press plastic wrap directly on top of the curd so a crust will not form.
Chill in the refrigerator for at least 3 hours.
I calculated 10 Weight Watcher smartpoints
Happy Healthy Eating,
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