Heavenly Lemon Angel Food Cake with Berries

Here’s my go-to angel food cake recipe, topped with fresh berries and served with a simple whipped cream. The cake turns out light and airy every time, with a sweet vanilla flavor that pairs perfectly with the natural sweetness of the fruit.

This angel food cake has become our summer dessert tradition, especially when berries are in season. I often make it for weekend family dinners, and there’s rarely a crumb left on anyone’s plate. And honestly, who doesn’t love a dessert that feels this light and refreshing?

What Kind of Berries Should I Use?

The beauty of this angel food cake recipe is that you can mix and match different berries to create your perfect combination. Fresh berries are great when they’re in season – strawberries, blackberries, blueberries, and raspberries all work wonderfully here. If you’re making this cake outside of berry season, don’t worry about using frozen berries – they’re picked at peak ripeness and work just as well in this recipe. When shopping for fresh berries, look for ones that are plump, deeply colored, and free from any mold or mushy spots. If you’re using strawberries, try to pick ones that are similar in size so they’ll cook evenly when making the topping.

Options for Substitutions

When it comes to angel food cake, some ingredients are must-haves, while others offer room for creativity:

• Cake flour: This is one ingredient you shouldn’t substitute – cake flour’s low protein content is crucial for the cake’s tender, light texture. If you’re really in a pinch, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of flour.
• Superfine sugar: If you can’t find superfine sugar, pulse regular granulated sugar in a food processor for about 30 seconds until it’s more finely ground. Don’t use powdered sugar as it contains cornstarch.
• Egg whites: Fresh egg whites are essential – don’t use liquid egg whites from a carton as they won’t whip up properly. This is another non-negotiable ingredient!
• Lemon juice: You can swap this with cream of tartar (use 1 teaspoon) or white vinegar (same amount as lemon juice). These acids help stabilize the egg whites.
• Mixed berries: Feel free to use any combination of fresh or frozen berries you like, or try other soft fruits like peaches or mangoes. If using frozen fruit, thaw and drain well before using.
• Vanilla extract: You can use almond extract (use half the amount) or orange extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The success of your angel food cake heavily depends on how you handle the egg whites – make sure they’re at room temperature before whipping, and ensure your bowl and beaters are completely free from any traces of fat or egg yolk, as even a tiny amount will prevent proper whipping. Getting the folding technique right is crucial – using a gentle over-and-under motion when incorporating the flour mixture helps maintain those precious air bubbles, while aggressive stirring will deflate your batter and result in a dense cake. Another common mistake is greasing the pan – angel food cake needs to climb up the sides of an ungreased tube pan to reach its full height, so skip the butter or cooking spray entirely. After baking, resist the urge to remove the cake from the pan immediately; instead, invert the pan and let the cake cool completely upside down for about 2 hours, which prevents it from collapsing under its own weight.

What to Serve With Angel Food Cake?

While this light and airy cake is already paired with fresh berries, there are several delicious ways to make it even more special. A dollop of homemade whipped cream is always a crowd-pleaser, but you might also try a scoop of vanilla ice cream or lemon sorbet for a refreshing twist. For a breakfast or brunch setting, serve it alongside a hot cup of coffee or tea – the cake’s subtle sweetness pairs perfectly with these warm beverages. If you’re feeling fancy, drizzle some warm chocolate sauce or caramel over the top, or add a spoonful of lemon curd for a bright, citrusy kick.

Storage Instructions

Keep Fresh: Your angel food cake will stay light and airy for up to 2 days when stored at room temperature. Just cover it loosely with plastic wrap or pop it in a cake container. If you’ve added the berry topping, keep it in the fridge instead, where it’ll stay good for up to 3 days.

Freeze: Want to make this cake ahead? The unfrosted angel food cake freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. Just remember to add the fresh berries and whipped cream after thawing, not before freezing!

Prep Ahead: If you’re planning to serve this later, it’s best to keep the components separate. Store the baked cake at room temperature, prep the berry mixture separately, and whip the cream just before serving. This way, everything stays fresh and you can assemble it when you’re ready to eat.

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-30 g
• Fat: 5-10 g
• Carbohydrates: 300-350 g

Ingredients

For the cake:

• 1 cup plus 4 tsp cake flour
• 1/2 cup superfine sugar
• 1/4 tsp fine salt
• 1 1/4 cups egg whites (about 10 large eggs)
• Small pinch of table salt
• 1 cup superfine sugar
• 3 tsp fresh lemon juice
• 3/4 tsp vanilla extract

For the raspberry sauce:

• 7 oz frozen raspberries
• 5 tsp granulated sugar

For serving:

• 1 1/2 lb assorted berries (such as strawberries, blackberries, blueberries, raspberries)
• Sweetened whipped cream (optional)

Step 1: Prep Equipment and Sift Dry Ingredients

• 1 cup plus 4 tsp cake flour
• 1/2 cup superfine sugar
• 1/4 tsp fine salt

Wash a 23-cm (9-inch) angel food cake pan and a large mixing bowl thoroughly with dish soap, rinse with hot water, and then dry with a clean towel to remove any grease or fat.

Do not grease the pan.

Preheat your oven to 175°C (350°F).

In a small bowl, sift together the cake flour, 1/2 cup superfine sugar, and 1/4 teaspoon fine salt.

Set the mixture aside.

Step 2: Prepare and Whip the Meringue

• 1 1/4 cups egg whites (about 10 large eggs)
• small pinch of table salt
• 3 tsp fresh lemon juice
• 1 cup superfine sugar
• 3/4 tsp vanilla extract

In the large clean mixing bowl, combine the egg whites and a small pinch of table salt.

Using a mixer fitted with a whisk attachment, beat until the mixture becomes foamy.

Add the lemon juice, then, continuing to beat, gradually add 1 cup superfine sugar.

Beat the mixture until soft peaks form that gently curve at the tip (bird’s beak stage).

Briefly beat in the vanilla extract until just incorporated.

Step 3: Fold in Dry Ingredients and Bake the Cake

• meringue from Step 2
• sifted flour mixture from Step 1

Using a rubber spatula, gently fold one-third of the sifted flour mixture (from Step 1) into the meringue (from Step 2) until just combined.

Repeat with the remaining flour in two additions, being careful not to overmix—the batter may still be slightly lumpy.

Spoon the batter into your prepared cake pan and smooth the top.

Gently shake the pan to remove large air bubbles (do not tap).

Wipe the sides of the pan clean with a paper towel for even rising.

Bake the cake at 175°C (350°F) for 35 minutes, or until a tester inserted in the center comes out clean.

I like to let the cake bake undisturbed for best rise and texture.

Step 4: Invert and Cool the Cake

After baking, immediately invert the pan so its edge rests on three water glasses—this keeps the cake from collapsing while cooling.

Allow the cake to cool completely to room temperature while inverted.

Once cooled, use a small sharp knife to loosen the cake from the sides and bottom of the pan, and then place the cake upside down on a serving plate.

I let the cake cool fully before releasing it for the fluffiest crumb.

Step 5: Serve

Drizzle the cooled cake with your favorite berry sauce and decorate with fresh berries.

Serve immediately, optionally with lightly sweetened whipped cream for extra indulgence.

For a more vibrant flavor, I sometimes squeeze a little lemon juice over the berries before topping the cake.