Lemon Cloud Bread
Light, fluffy lemon cloud bread made with egg whites, lightly sweetened with honey, and finished with fresh lemon zest. A soft, airy recipe that’s easy to make and perfect as a bright, light addition to your day.
Ingredients
- ¾ cup egg whites
- 1 pinch salt
- 1 tbsp cornstarch
- 2 tsp maple syrup, or honey
- zest 1 lemon
- 7 each blueberries, optional
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a large bowl, whip the egg whites with a pinch of salt until stiff, glossy peaks form. The peaks should hold their shape when you lift the whisk.
- Gently fold in the cornstarch, maple syrup or honey, and lemon zest. Be careful not to overmix, as this can deflate the egg whites and affect the texture.
- Scoop the mixture onto the prepared baking sheet, shaping it into one large mound.
- If using blueberries, lightly press them into the top of the cloud.
- Bake for 25–30 minutes, or until the outside is lightly golden and set.
- Let cool slightly, then break open and serve while soft and airy.
Notes
- Do not overmix when folding — this is key to keeping the bread light and fluffy.
- Lemon zest provides strong flavor without adding liquid. Avoid adding lemon juice to the batter, as it can weigh down the structure.
- Best enjoyed fresh while slightly warm for the softest texture.
- Light drizzle of honey after baking
- Lemon + yogurt drizzle for a more balanced option
- Sprinkle of powdered sugar for a slightly sweeter finish
Calories: 167kcal, Carbohydrates: 19g, Protein: 20g, Fat: 0.3g, Polyunsaturated Fat: 0.01g, Sodium: 343mg, Potassium: 334mg, Fiber: 0.2g, Sugar: 10g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 0.2mg