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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
Raspberry Lemon Angel Food Cake

Spring for Raspberries


I think the cold wet spring is finally behind us. And when the weather starts getting warmer, the desire for light and airy foods get stronger. Raspberries, among all berries, are just the pop of spring our meals and snacks need.

Raspberries are a bramble, which is a prickly vine or shrub that belongs to the rose family. They come in red, black, purple and yellow fruit types. Raspberries are rich in vitamin C, disease-fighting antioxidants and dietary fiber. In fact, one whole cup of raspberries provides seven grams of fiber, or 26% of the daily need. Store fresh raspberries in the refrigerator for two to three days. They're highly perishable and should only be left at room temperature if eaten within the same day. To extend their shelf life, do not wash the berries until just before you use them. Moisture can cause them to get soft, mushy and moldy faster.

Raspberries most notably make a delicious dessert, such as a crumble or pie. They offer bright color to any cake, tart or fruit pizza. Easy ways to incorporate raspberries are to use them in smoothies, on top of oatmeal, cereal, waffles or pancakes, in a creamy yogurt, on top of a lettuce salad or to make a raspberry sorbet. Raspberries can even be included in savory dishes by blending into a glaze or sauce to top salmon or chicken.

Raspberry Lemon Angel Food Cake (Printable PDF)

1 box (16 oz.) angel food cake mix

1 ¼ cup water

6 oz. raspberries, reserve 6

Raspberry Lemon Glaze

1 cup powdered sugar

2 Tablespoons fresh lemon juice

6 raspberries

1 Tablespoon grated lemon zest

Preheat oven 350°F. In a large bowl, beat cake mix and water on low speed for 30 seconds; beat on medium speed for 1 minute. Pour half the batter into an ungreased angel food tube pan or bundt cake pan. Drop raspberries, reserving 6 for the glaze, evenly over batter. Pour the remaining batter over raspberries. Bake for 40-45 minutes or as directed on package directions. While cake cools, prepare glaze. In a medium bowl, beat powdered sugar, lemon juice, raspberries and lemon zest until smooth. Pour over cooled cake. May serve with whipped topping and garnish with berries.

Yield: 12 servings


Nutrition Facts (per serving): 190 calories, 0 grams fat, 320 milligrams sodium, 44 grams carbohydrate, 1 gram fiber, 3 grams protein



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