Lemon Raspberry Angel Food Cake Recipe with Chocolate Cinnamon Ice Cream

 

There’s something magical about summer—the sun stays up longer, berries ripen to their sweetest, and desserts somehow taste just a bit more nostalgic. One of my favorite seasonal showstoppers is a Lemon Raspberry Angel Food Cake: light as air, tangy from fresh citrus, and studded with bursts of juicy raspberries. It’s the kind of cake that belongs on a picnic table, served under dappled sunlight, or at a backyard dinner party with fireflies flickering nearby.

But if you really want to elevate this summery treat, serve it with a generous scoop of chocolate cinnamon ice cream. The rich, spiced creaminess of the ice cream swirls into the brightness of the lemon and the tartness of the raspberries, creating a balance of flavors that’s both unexpected and unforgettable. It’s sunshine and shade in every bite—perfect for the warmest months and the sweetest moments.

 

Lemon Raspberry Angel Food Cake

1 cup cake flour
1 1/2 cups powdered sugar
12 large egg whites
1 1/2 tsp cream of tartar
1 cup granulated sugar
1/4 tsp salt
2 tsp pure lemon extract
zest of one lemon
1 1/2 cups dry, fresh raspberries

Preheat oven to 375°

Have a 10″ angel food cake pan ready.

Combine the flour and powdered sugar in a bowl and set aside.

In a bowl of a stand mixer with the whisk attached place the egg whites and cream of tartar. Whip on med-high until the whites are foamy. Start adding the granulated sugar a tablespoon at a time. After the last of the sugar has been put into the whites, add the salt and lemon extract. Continue whipping until the whites are at stiff peaks.

Add about 1/4 of the flour/sugar mixture to the whites and gently fold in. Carefully fold in the remaining mixture. Gently fold in the raspberries.

Pour the batter into the angel food cake pan. Cut through the batter with a knife to remove any large air holes. Bake in the preheated oven for 30 – 40 minutes, checking at 30 and letting the cake bake until the top is brown and the cracks appear dry.

Rest upside down until completely cool. Carefully remove from pan.

Angel Food Cake Needs Something…

I thought chocolate ice cream would be a lovely accompaniment to both the cake and the berries so I went with my classic goat’s milk ice cream recipe and added some cocoa and cinnamon. I love a touch of cinnamon in my chocolate ice cream.

Chocolate Cinnamon Goat’s Milk Ice Cream

*I have a Cuisinart 1 1/2 quart ice cream maker so this recipe works for that size machine.

1 quart goat’s milk (of course you can use cow’s milk as well)
4 egg yolks
1 cup brown sugar
1 TBS cinnamon
1 tsp pure vanilla
1/3 cup cocoa powder
1 cup heavy cream (optional – but it does make for a smoother ice cream)
pinch of salt

Warm the milk, pinch of salt, vanilla and 1/2 a cup of the brown sugar on the stove over medium high heat. You just want it to be hot to the touch. Remove from heat.

1.  add the egg yolks, remaining half cup of brown sugar, cocoa and cinnamon to a small bowl.
2. Mix them together – it will be a bit gloopy
3. After the milk has warmed on the stove take a ladle full and add it to the egg mixture and whisk it together to temper the egg yolks. Add a second ladle full of milk and continue whisking until the mixture is smooth.
4. Pour the tempered mixture into the rest of the milk and put it back on the heat at medium.

You do not want to heat the base up too quickly or it will curdle. All good things require patience :)

Slowly heat the base over medium heat, stirring constantly. It will start to thicken and trust me, it turns in a split second. You will know it is ready when you can draw your finger through the mixture and it doesn’t fill back in again. Once it reaches that stage pull it off of the heat.

1. Strain the mixture into a non-reactive bowl.
2. If you want to cool the base quickly place the bowl in an ice water bath. Otherwise just refrigerate it overnight. The mixture needs to be cold to process correctly.
3. It will be thick, rich and cold when it’s ready to process in your ice cream maker.
4. Pour into your ice cream maker. If you are going to add the 1 cup of heavy cream do so at this point.

When the ice cream maker runs its cycle put the ice cream in a freezer safe container and freeze until you are ready to serve.

How Was the Angel Food Cake Recipe and Chocolate Ice Cream?

This was a winning combination. I added a bit of whipped cream and it was a party on a plate. The angel food cake recipe was heavenly – light, airy and then those raspberries adding a wonderful surprise. The chocolate ice cream was creamy, chocolately with that lovely hint of cinnamon.

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