Lemon Angel Food Cake Filled with Lemon Curd and Fresh Raspberry

Light, airy, and bursting with bright citrus flavor, this Lemon Angel Food Cake Filled with Lemon Curd and Fresh Raspberry is a show-stopping dessert perfect for any occasion. Made with whipped egg whites for its signature fluffy texture, this cake features a delicate infusion of vanilla and zesty lemon. A hollowed center is generously filled with tangy, velvety lemon curd, then topped with juicy fresh raspberries for a burst of natural sweetness. Finished with a dusting of powdered sugar, this elegant treat pairs beautifully with a cup of tea or coffee. Whether you're hosting a summer brunch or celebrating a special milestone, this lemon raspberry cake is guaranteed to impress your guests while satisfying their sweet tooth. Keywords: lemon angel food cake, lemon curd cake, raspberry cake recipe, airy lemon dessert, citrus raspberry dessert.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 10

Ingredients

• 12 pieces Large egg whites
• 1.25 cups Granulated sugar
• 1 cup Cake flour
• 0.25 teaspoons Salt
• 1.5 teaspoons Cream of tartar
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 1 cup Prepared lemon curd
• 1.5 cups Fresh raspberries
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (177°C). Ensure your tube pan (angel food cake pan) is clean and ungreased, as any grease may prevent the cake from rising properly.

Step 2

In a medium bowl, sift together the cake flour and 1/2 cup of sugar. Set aside.

Step 3

In a large, clean mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until soft peaks form.

Step 4

Gradually add the remaining 3/4 cup sugar, a few tablespoons at a time, while continuing to beat until stiff, glossy peaks form.

Step 5

Gently fold in the vanilla extract and lemon zest with a spatula, taking care not to deflate the egg whites.

Step 6

Sift the flour-sugar mixture over the beaten egg whites in small batches, folding gently after each addition until just incorporated.

Step 7

Pour the batter into the ungreased tube pan. Run a knife through the batter to remove air bubbles, then smooth the top.

Step 8

Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly pressed.

Step 9

Remove the cake from the oven and invert the pan onto its legs or a heatproof bottle to cool completely upside down (this prevents the cake from collapsing).

Step 10

Once fully cooled, run a knife around the sides and center tube of the pan to release the cake, and carefully remove it.

Step 11

Using a serrated knife, slice off the top 1 inch of the cake and set it aside. Hollow out a shallow cavity in the center of the cake, leaving about 1-inch thickness around the edges and bottom.

Step 12

Fill the hollowed cavity with the lemon curd, spreading it evenly. Replace the top layer of the cake and gently press into place.

Step 13

Arrange fresh raspberries over the top of the cake and dust with powdered sugar, if desired, for garnish.

Step 14

Slice and serve. Refrigerate any leftovers in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(1222.9g)

Amount per serving	% Daily Value*
Calories	2363.9

Total Fat 31.5g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat g
Cholesterol 118.1mg	0%
Sodium 1374.9mg	0%
Total Carbohydrate 461.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 343.0g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 152.5mg	0%
Iron 3.8mg	0%
Potassium 1949.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.9%

Protein: 10.5%

Carbs: 77.6%