Lemon Berry Angel Food Cake

Angel Food Cake

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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.


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)


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


  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.


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


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

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