Dessert

Raspberry Angel Food Cake with Lemon Raspberry Glaze Recipe

Bylina moretti August 28, 2026August 28, 2026

Introduction

This Raspberry Angel Food Cake is a light and airy dessert filled with fresh raspberries and topped with a tangy lemon raspberry glaze. Perfect for spring or summer gatherings, it combines fluffy sweetness with a burst of fruity flavor.

A close-up view of a slice of white bundt cake with three layers: the bottom layer is soft white cake with visible small air holes, the middle layer has embedded fresh red raspberries, and the top layer is pink creamy frosting evenly spread over the cake. Three fresh raspberries are placed on top of the frosting, and one raspberry sits in front of the slice on the white plate. The slice is placed on a smooth white plate on a white marbled surface. The background is softly blurred with hints of more raspberries and cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 cup powdered sugar
6 raspberries (slightly crushed)
1 tablespoon lemon juice (more if needed)

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: Lightly spray a bundt pan with cooking spray and set aside.
Step 3: Over a large bowl, sift together the flour, ½ cup of the caster sugar, and salt. Repeat the sifting process three times to ensure a light texture.
Step 4: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and vanilla bean seeds, then increase to medium-high speed until soft peaks form.
Step 5: Gradually add the remaining caster sugar a few tablespoons at a time, beating until fully incorporated and the egg whites are glossy.
Step 6: Using a spatula, gently fold the sifted flour mixture into the egg whites in three additions, turning the batter over carefully to maintain airiness.
Step 7: Spoon half of the batter into the prepared pan, evenly distribute the raspberries over it, then cover with the remaining batter. Smooth the top with a spatula.
Step 8: Bake for 35 to 40 minutes, or until the cake is golden on top and springs back when lightly touched.
Step 9: Remove the cake from the oven and let it stand for 5 minutes. Then invert the pan onto a cooling rack and allow the cake to cool completely.
Step 10: To make the lemon raspberry glaze, combine the powdered sugar, crushed raspberries, and lemon juice in a small bowl. Stir until glossy and smooth with a thick but pourable consistency. Add more lemon juice if the glaze is too thin.
Step 11: Pour the glaze over the cooled cake and let it set for 15 minutes before serving.

Tips & Variations

Using cake flour results in a lighter texture, but all-purpose flour works fine in a pinch.
Ensure the egg whites are at room temperature for better volume when whipped.
For a different fruit twist, substitute raspberries with blueberries or blackberries.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, bring it to room temperature for the best flavor and texture. The glaze may become slightly firmer when chilled, so allow a few minutes to soften before slicing.

How to Serve

A close-up view of a slice of light yellow sponge bundt cake with three red raspberries baked inside near the bottom center, topped with a thick layer of smooth light pink frosting covering the outer curve, with two fresh raspberries placed on top of the frosting near the top edge; one whole fresh raspberry sits in front at the base on the white plate, which is set on a white marbled surface with soft light in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best for this recipe because frozen berries release excess moisture, which can affect the cake’s texture. If using frozen, thaw and drain them well before adding.

Do I have to use a bundt pan?

A bundt pan helps the cake bake evenly and cool properly, but you can use a tube pan or angel food cake pan if you have one. Just be sure it allows air circulation for the cake to rise well.