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!

What I’m in the mood for is more of this cake! Sadly, it’s been long gone for weeks, but when it was still kicking, it was irresistible. I have a soft spot for Angel Food Cake. My Gma made a lot of it for us over the years. She served it with strawberries and whipped cream, or a thick and unfluffy buttercream, which we love. Sometimes she made both so that we had the option!

Ingredients
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

Instructions
For curd:

1. In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
2. 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.
3. Remove from heat and add the butter. Mix until smooth.
4. Transfer the curd to a small bowl and cover with plastic wrap.
5. Refrigerate until chilled, about 30 minutes.

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