Go Back

Lemon Raspberry Angel Food Cake

A lemon angel food cake is filled with lemon curd, lemon Mascarpone cream, and fresh raspberries, then topped with mounds of fresh whipped cream!
Course Dessert - cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Author Sarah @ The Gold Lining Girl


Lemon Curd: (you could substitute a jar of prepared lemon curd)

  • 4 egg yolks at room temperature
  • Zest of 3 lemons
  • 1/3 c. fresh lemon juice
  • 1/2 c. sugar
  • pinch of salt
  • 3 tbsp. unsalted butter softened

Lemon Mascarpone Cream:

  • 1/2 c. heavy cream
  • 1 tbsp. powdered sugar
  • 1 - 6 oz. container Mascarpone cheese softened
  • 1/3 c. lemon curd
  • 1 - 6 oz. container fresh raspberries

Lemon Angel Food Cake:

  • 1 box angel food cake mix
  • juice and zest of 2 lemons
  • 1 c. water

Whipped Cream:

  • 2 c. heavy cream
  • 2 tbsp. powdered sugar


For curd:

  • In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  • Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  • Remove from heat and add the butter. Mix until smooth.
  • Transfer the curd to a small bowl and cover with plastic wrap.
  • Refrigerate until chilled, about 30 minutes.

For Mascarpone cream:

  • In a large mixing bowl, combine heavy cream and powdered sugar.
  • Beat on high speed until soft peaks form, about 3-5 minutes.
  • Beat in Mascarpone cheese. Mix until smooth.
  • Fold in the 1/3 c. lemon curd.

For cake:

  • 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.

For whipped cream:

  • In a large mixing bowl, combine heavy cream and powdered sugar.
  • Beat on high speed until soft peaks form, 3-5 minutes.
  • "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
  • Store in refrigerator. EAT!!!