Lemon Raspberry Angel Food Cake

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  • Category: Dessert



  • 1 cup cake flour
  • 1 1/2 cups powdered sugar
  • 12 large egg whites
  • 1 1/2 tsp cream of tartar
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 2 tsp pure lemon extract
  • zest of one lemon
  • 1 1/2 cups dry, fresh raspberries


  1. Preheat oven to 375°
  2. Have a 10″ angel food cake pan ready.
  3. Combine the flour and powdered sugar in a bowl and set aside.
  4. In a bowl of a stand mixer with the whisk attached place the egg whites and cream of tartar. Whip on med-high until the whites are foamy. Start adding the granulated sugar a tablespoon at a time. After the last of the sugar has been put into the whites, add the salt and lemon extract. Continue whipping until the whites are at stiff peaks.
  5. Add about 1/4 of the flour/sugar mixture to the whites and gently fold in. Carefully fold in the remaining mixture. Gently fold in the raspberries.
  6. Pour the batter into the angel food cake pan. Cut through the batter with a knife to remove any large air holes. Bake in the preheated oven for 30 – 40 minutes, checking at 30 and letting the cake bake until the top is brown and the cracks appear dry.
  7. Rest upside down until completely cool. Carefully remove from pan.