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Raspberry Angel Food Cake

Light and airy, Raspberry Angel Food Cake is a delightful blend of sweet raspberries and zesty lemon, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 box angel food cake mix or homemade ingredients for angel food cake
  • 1 cup fresh raspberries or frozen raspberries, thawed and drained
  • 1/2 cup water
  • 2 tbsp lemon juice optional for a zesty zing
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • Powdered sugar for dusting optional
  • Whipped cream for topping for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your angel food cake pan.
  2. In a mixing bowl, combine the angel food cake mix with water, lemon juice, and vanilla extract. Beat until stiff peaks form.
  3. Gently fold in the fresh raspberries with a spatula.
  4. Pour the batter into the prepared cake pan, tapping gently to eliminate air bubbles.
  5. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  6. Once baked, invert the cake onto a cooling rack and let it cool for about an hour.
  7. Run a knife around the edges to release the cake, then transfer it to a serving platter.
Serving
  1. Serve slices topped with fresh raspberries, whipped cream, and optionally dusted with powdered sugar.

Notes

Best enjoyed fresh; store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Can be frozen for up to three months.