Sunday, October 4, 2009

Heavenly Lemon Angel Cake


Here is the recipe for the cake we served at the baby shower. It came from a packet of cards I got at a Pampered Chef party where the proceedes from the cards went towards cancer research. It was great for our little girl themed party and it fits right in for Breast Cancer Awareness Month too!



5 drops red food coloring
1 package (16oz) angel food cake mix
3 lemons
2 cups powdered sugar
2 cups thawed frozen fat free whipped topping
1 package frozen raspberries in syrup, thawed

Preheat oven to 350. For cake, add food coloring to amount of water specified on package. Prepare the cake according to package directions. Pour batter into a 9x13 pan. Bake on center rack 35-40 minutes or until top is golden brown, cracked and slightly sunken. Remove from oven; invert on cooling rack and let stand until completely cooled.

Poke holes in cake about 1 ½ inches deep with a large fork.
Zest lemons to measure 1 Tbsp lemon zest and juice lemons to measure 1/3 cup juice. Combine sugar, juice and zest and whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until set.

Top cake with whipped topping and raspberries. Serves 15.

Check out these other pink products from Pampered Chef.

1 comment:

MansTouch said...

Thanks for sharing your recipe, it seems very delightful. I'll definitely try this at home.
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