Sunday, May 23, 2010

Lemony Angel Cake

1 pkg angel food cake mix
2 lemons
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.

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