Heavenly Lemon Angel Cake
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
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