Heavenly Lemon Angel Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I adapted this recipe from a Pampered Chef cookbook. The lemony glaze that tops the angel food cake is just devine! We just couldn't get enough of this refreshing cake. Ingredients:
1 (16 ounce) package angel food cake mix |
1 tablespoon lemon zest |
1/4 cup fresh lemon juice |
2 cups powdered sugar |
2 cups cool whip lite, thawed |
1 (16 ounce) package frozen sweetened strawberries, thawed |
Directions:
1. Preheat oven to 350°F.
2. Prepare cake mix according to package directions.
3. Pour batter into ungreased 9X13, spreading evenly.
4. Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
5. Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
6. Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
7. Zest one lemon to measure 1 tbs. zest.
8. Juice lemon to get 1/4 cup juice.
9. In a medium bowl combine powdered sugar, lemon juice and zest.
10. Whisk until smooth.
11. Slowly pour glaze over cake, spreading evenly.
12. Let stand 30 minutes or until glaze is set.
13. When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.
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