Hey there, Jason Griffith from Chef Maniac, and today we’re baking up a ray of sunshine in cake form: Blueberry Lemonade ...

Ingredients: 6 large eggs, separated 3/4 cup (160g) granulated sugar, divided Pinch coarse salt 3 Tbsp (45 mL) neutral oil (vegetable, canola, walnut, etc) 1/4 cup (60 mL) lemon juice Zest of 2 lemons ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and ...