HEAVENLY LEMON ANGEL CAKE
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.
Provided by jenny_aggie07
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to package directions.
- Pour batter into ungreased 9X13, spreading evenly.
- Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
- Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
- 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.
- Zest one lemon to measure 1 tbs. zest.
- Juice lemon to get 1/4 cup juice.
- In a medium bowl combine powdered sugar, lemon juice and zest.
- Whisk until smooth.
- Slowly pour glaze over cake, spreading evenly.
- Let stand 30 minutes or until glaze is set.
- 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.
Nutrition Facts : Calories 221.8, Fat 1.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 230.6, Carbohydrate 50.8, Fiber 0.7, Sugar 37.2, Protein 3.2
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