Raspberry Angel Food Cake with Lemon Raspberry Glaze Recipe
This Raspberry Angel Food Cake is a light, airy dessert bursting with fresh raspberries and a tangy lemon raspberry glaze. Perfectly baked to a golden spongy texture, this cake combines the delicate sweetness of vanilla bean with the bright flavor of raspberries, topped with a glossy lemon glaze that enhances its refreshing taste.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Angel Food Cake
- 12 egg whites (at room temperature)
- 1¼ cup cake flour (or all purpose flour)
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 vanilla beans (seeds only)
- 6 ounces raspberries (minus six for decoration)
Lemon Raspberry Glaze
- 1 cup powdered sugar
- 6 raspberries (slightly crushed)
- 1 tablespoon lemon juice (more if needed)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Prepare the pan: Lightly spray a bundt pan, preferably silicone, with cooking spray and set it aside to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the cake flour (or all purpose flour), half a cup of caster sugar, and salt. Repeat the sifting process three times to aerate and combine thoroughly.
- Beat egg whites: In a stand mixer bowl fitted with the whisk attachment, add the room temperature egg whites and beat on medium speed until frothy. Add cream of tartar and vanilla bean seeds, then increase speed to medium-high and beat until soft peaks form. Gradually add the remaining sugar a few tablespoons at a time, beating well after each addition, until fully incorporated and glossy.
- Fold in dry ingredients: Using a spatula, gently fold in the sifted flour mixture in three parts. Carefully turn over the egg whites consistently until all flour is fully incorporated without deflating the mixture.
- Assemble in pan: Spoon half of the batter into the prepared bundt pan. Evenly distribute the 6 ounces of raspberries over the batter, then top with the remaining batter and level off the top with a spatula.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes until the cake is golden on top and springs back to touch. Remove from the oven, allow it to stand for 5 minutes, then invert onto a cooling rack and let it cool completely.
- Make the lemon raspberry glaze: In a small bowl, combine the powdered sugar, slightly crushed raspberries, and lemon juice. Mix until smooth and glossy with a thick but pourable consistency. If the glaze is too thin, add an additional teaspoon of lemon juice.
- Glaze the cake: Pour the glaze evenly over the cooled angel food cake. Let it stand for at least 15 minutes to allow the glaze to set.
- Serve: Slice and serve this light, fruity cake for a refreshing dessert experience. Enjoy!
Notes
- Using room temperature egg whites helps achieve maximum volume when whipped.
- Be very gentle when folding in the flour mixture to keep the batter airy.
- If you don’t have cake flour, you can substitute all-purpose flour but the texture might be slightly less delicate.
- Make sure not to over-grease the pan; a very light spray is sufficient to help the cake release.
- The lemon juice in the glaze can be adjusted to taste for more or less tartness.
- The glaze is optional but adds a lovely tangy-sweet finish that complements the raspberries perfectly.
Keywords: raspberry angel food cake, angel food cake recipe, light cake with berries, lemon raspberry glaze, airy dessert, vanilla bean cake
