Preheat the oven to 350°F and set a rack in the lower middle position. Lightly grease a tube pan and leave it unfloured.

In a large bowl, whisk the angel food cake mix with the water until glossy and thick, then beat according to the box directions until soft, billowy peaks form.

Stir in the vanilla bean paste and lemon juice.

In a separate bowl, toss the raspberries with the sugar and mash a few berries with a fork to release some juice while keeping most berries intact.

Gently fold the sugared raspberries into the batter with a spatula using bottom to top strokes until just combined.

Spoon the batter into the prepared tube pan. Run a butter knife through the batter in a slow circle to release large air pockets, then tap the pan once on the counter.

Bake for 35 to 40 minutes, until the top looks golden and springy and a toothpick inserted comes out clean.

Immediately invert the pan onto a bottle or cooling rack feet and cool upside down for 1 hour.

Run a thin knife around the outer edge and center tube, remove the cake from the pan, and slice with a serrated knife using a gentle sawing motion.