Angel Food Cake with a Twist

Apr 14, 2008 -

You generally won’t find me sharing lots of recipes – I am usually lucky to put spaghetti in a pot and sauce in the microwave, but this is an awesome dessert recipe I got several years ago when I hosted a Pampered Chef party. I have made it many times to rave reviews and often take it to family reunions or picnics.

Heavenly Lemon Angel Cake
1 package (16 ounces) angel food cake mix
1-2 lemons
2 cups powdered sugar
1 package (10 ounces) frozen raspberries in syrup, thawed
2 cups thawed frozen whipped topping

Preheat oven to 350ºF. Prepare cake mix according to package directions. Pour batter into ungreased rectangular baker; spread evenly over bottom. Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. (Cake will appear dry; do not underbake.) Turn baker upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork. Zest lemon to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.

To serve, cut cake and top each serving with raspberries and whipped topping. Enjoy!