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Heavenly Lemon Angel Cake
Submitted by: Lindalee S.
Ingredients
1 pkg. Angel food cake mix
2 lemons
2 c. powdered sugar
2 c. whipped topping, thawed
1 pkg. frozen raspberries in syrup, thawed
Directions
Preheat oven to 350. Prepare cake mix according to package directions. Pour batter into ungreased 9x13 baker. Spread evenly.
Bake on center rack in oven for 35-40 minutes or until crust is golden brown, dry, & cracked. Turn baker upside down onto nonstick cooling rack. Do not remove from baker. Poke holes in cake with large fork. Zest lemons to measure 1 tablespoon. Juice lemons to measure 1 / 4 c. of lemon juice. In 1 qt. Batter bowl, whisk sugar, lemon juice & zest
until smooth. Slowly pour over cake, spreading evenly. Let stand until glaze is set. Top each serving with raspberries and whipped topping.
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