In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
Beat until light and fluffy, or about 1 minute.
Pour into an ungreased angel food cake pan.
Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
Invert on a bottle top (or other rack), and cool completely.
Run a knife around the edges to loosen the cake, and remove it to a serving plate.
Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
Evenly spread the Mascarpone cream mixture into the cake's tunnel.
Top the Mascarpone cream evenly with the remaining lemon curd.
Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
Replace the top of the cake.