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Lemon Berry Angel Food Cake

This summery, spongy angel food cake is bursting with berries and drenched in a lemon glaze. It's the perfect show stopper cake to serve for an easy light summer dessert.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Lemon Berry Angel Food Cake

The sweet summer air is rushing by and all I want is to hold on and not let go. If there was a dessert that summed up summer this would be it; lemon berry angel food cake! It’s bright, zesty, light as air, fun and easy.

If you’re not familiar with angel food cake it’s a sponge cake made from egg whites that makes you feel like you’re eating a fluffy cloud. I made this version with wild black raspberries that I picked from the fields behind my parent’s house and then drenched the entire cake in a simple lemon glaze. Now if that doesn’t taste like summer, I’m not sure what else does?!

Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake

Ingredients

  • Cake and pastry flour
  • Granulated sugar & icing sugar
  • Lemons
  • Egg whites (use carton egg whites if possible)
  • Cream of tartar
  • Salt
  • Pure vanilla extract
  • Wild black raspberries, or a mix of berries

How to avoid a Chewy Angel Food Cake

Angel food cake is made by whipping egg whites with sugar until the mixture doubles in size and soft peaks form. A common mistake is whipping your egg whites too long until peaks become stiff. This will cause a chewy and dense cake. It is common when making meringues and pavlovas to mix until stiff peaks form but when making angel food cake you want to reach just soft peaks. Therefore watch your mixing and don’t overdo it!

It’s also very important to sift the flour before folding it into your egg whites. If the flour is clumpy it will be difficult to gently fold together, which will cause overmixing and will deflate your batter.

Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake

The Proper Cake Pan

Angel food cake pans are designed to bake the batter evenly yielding a light and airy cake. The coating is also very important in the pan. It helps the cake to rise properly as it sticks and climbs up the sides of the pan. If you grease or use a nonstick pan you won’t achieve the same fluffy, airy results.

Lemon Berry Angel Food Cake Variations

This lemon berry angel food cake is made with wild black raspberries that grow behind my family’s property. Every year I’m able to get baskets full to snack on and create fun recipes; like this one. But I know they aren’t the easiest for everyone to get their hands on! Here are some other options you can use to create this recipe:

  • Blueberries
  • Blackberries
  • Raspberries
  • Mulberries
  • Elderberries
  • A combination of berries
Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake

How To Make a Lemon Berry Angel Food Cake

Step One: Make your batter and pour half of the batter into an angel food cake pan, add half the berries and gently press into the batter. Then add the remaining batter and the remaining berries. Bake in the oven for 35-40 minutes or until the cake springs back when lightly touched.

Invert the cake on a cooling rack and let cool for 1-2 hours.

Step Two: Make your glaze and once the cake has cooled completely spoon the glaze over the top of the cake, letting it drip over the edges. Top with berries and slices of lemon.

Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake
Lemon Berry Angel Food Cake
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Lemon Berry Angel Food Cake

This summery, spongy angel food cake is bursting with berries and drenched in a lemon glaze. It’s the perfect show stopper cake to serve for an easy light summer dessert.

  • Author: Alie Romano
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 angel food cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 1/4 cups sifted cake and pastry flour
  • 1 1/2 cups granulated sugar, divided
  • lemon zest from 1 large lemon
  • 1 1/2 cups egg whites, approx. 9-10 large eggs (use carton egg whites if possible)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups wild black raspberries, or a mix of berries (extra for garnish)

Glaze

  • 2 cups icing sugar, sifted
  • 3 Tablespoons fresh lemon juice
  • Thin slices of lemon, for garnish (optional)

Instructions

  1. Preheat oven to 350˚F. Set aside an angel food cake pan.
  2. In a large bowl sift flour with ¾ cup of the sugar, add lemon zest and mix in. Set aside.
  3. Using a stand mixer, beat egg whites using the whisk attachment until foamy. Add lemon juice, cream of tartar and salt. Beat until soft peaks form. Beat in the vanilla extract and the remaining sugar, approx. 2 tablespoons at a time, until soft glossy peaks form (this can take 8-10 minutes, but be careful not to overwhip).
  4. Add the sifted flour mixture to the egg white mixture, one-quarter at a time. Using a large spatula gently fold in each addition until blended. Make sure to fold the batter gently, this is very important!
  5. Gently add half of the batter to an ungreased angel food cake pan. Next, add half of the berries then use a butter knife to push the berries into the batter.
  6. Add the remaining batter and the remaining berries (again press berries into batter).
  7. Bake in the center of the oven for 35-40 minutes or until the cake springs back when lightly touched.
  8. Invert the cake on a cooling rack and let cool for 1-2 hours.
  9. Using a butter knife, gently release the cake by sliding the knife along the edges.
  10. Make your icing. In a bowl add sifted icing sugar and 3 tablespoons of lemon juice. Mix until smooth and combined.
  11. Spoon icing over the top of the cake, letting it drip over the edges. Top with berries and slices of lemon.

Notes

Store at room temperature for 3-4 days. Cover with a cake dome if possible or a large bowl, inverted.

Nutrition

  • Serving Size: 1 of 18
  • Calories: 390
  • Sugar: 75.4g
  • Sodium: 107mg
  • Fat: 0.4g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 90.9g
  • Fiber: 1.5g
  • Protein: 10.1g
  • Cholesterol: 0mg

Keywords: Angel Food Cake, Lemon, Berry, Cake, Summer, Sponge Cake, Wild Black Raspberries

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

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FAQ’s

Why is my angel food cake chewy?

A common mistake is whipping your egg whites too long until peaks become stiff. This will cause a chewy and dense cake. It is common when making meringues and pavlovas to mix until stiff peaks form but when making angel food cake you want to reach the soft peak stage.

What is angel food cake?

Angel food cake is a super spongy and soft cake. It’s not overly sweet and is typically served with cream and fruit. It’s made with egg whites, sugar, and flour. There is no fat (i.e butter) used in angel food cake.

Do I have to use an angel food cake pan?

Yes, you have to use the proper cake pan to make angel food cake. They are designed to bake the batter evenly yielding a light and airy cake. The coating is very important in the pan. It helps the cake to rise properly as it sticks and climbs up the sides of the pan.

Do I have to grease an angel food cake pan?

No, you do not grease an angel food cake pan. If you grease the pan you won’t achieve the same fluffy, airy results. The pans are designed for the batter to stick and climb up the pan.

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Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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