1 pkg angel food cake mix
2 cups powdered sugar
2 cups frozen whipped topping (thawed)
1 pkg (10 1/2 oz) frozen raspberries (thawed)
Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour batter into ungreased Rectagular Baker; spread evenly. Bake 35 - 40 minutes or until top is golden brown and cracks appear dry (do not underbake cake). Carefully invert Baker onto cooling rack (do not remove cake from baker); cool completely.
Using a skewer, poke holes in top of cake about 1 1/2" apart. Finely zest lemons to measure 1 Tbsp. Juice lemons using juicer to measure 2 oz.
In small batter bowl, combine powdered sugar, lemon zest, and juice. Pour over cake; spread evenly. Let stand 30 minutes or until glaze is set. Cut into squares and serve with whipped topping; to with raspberries.