Tart Lemon Raspberry Angel Food Cake

Tart Lemon Raspberry Angel Food Cake


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Enjoy a refreshingly fruity and tart angel food cake with this simple recipe! Easily switch out this raspberry sauce for blueberries, or even a combination of the two.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

10-12 servings


  • 12 egg whites
  • 1 C. flour
  • 1 C. sugar
  • 1 ½ tsp. cream of tartar
  • 3 T. lemon juice
  • 1 ½ tsp. vanilla extract
  • 1 C. raspberries, plus more for topping
  • 1/3 C. raspberry jam
  • 2 T. sugar

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Preheat oven to 325 degrees. In a large bowl, use an electric mixer to beat egg whites until frothy. Increase speed, add in cream of tartar, and beat until soft peaks begin to form. Gradually add in sugar and beat until stick peaks form. Add in lemon juice and vanilla. Fold in flour by hand and transfer batter into a heavily greased pan. Bake for 40 to 45 minutes until cake pulls away from pan and is springy to touch. Prepare raspberry sauce by heating raspberries, jam, and sugar in a saucepan. Bring mixture to a boil and mash raspberries. Strain sauce to get rid of seeds, pour over cake, and top with fresh raspberries.

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