Preheat oven to 350°F (175°C) and prepare a 10-inch tube pan ungreased.

Whip egg whites on medium speed until foamy, then gradually add granulated sugar until soft peaks form.

Sift cake flour over whipped egg whites and gently fold to combine without overmixing.

Fold in raspberries and lemon juice carefully to preserve the whole pieces of raspberries.

Pour batter into the ungreased tube pan and smooth the top. Run a knife through to eliminate air bubbles.

Bake in the preheated oven for 30-35 minutes until golden and springs back when lightly pressed.

Invert the pan onto a cooling rack and let cake cool completely upside down for at least an hour.

Run a knife around the edges to loosen, invert onto a serving plate, dust with powdered sugar, and serve with whipped cream.