Lemon Angel Food Cake
This dreamy layered wonder is a cinch to make, thanks to boxed cake mix and prepared lemon curd.
Serving Size:
12
Active Time:
20 min.
Total Time:
35 min.
Ingredients
- 1 (16 oz.) pkg. angel food cake mix
- ½ tsp. lemon extract
- 1 lemon, zested and juiced
- 1 (10 oz.) jar lemon curd
- 1 (6 oz.) cont. lemon yogurt
- 1 (8 oz.) cont. frozen whipped topping, thawed
Instructions
- Heat oven to 350°F. Prepare cake mix according to package directions, adding lemon extract and 2 tsp. lemon zest. Divide batter evenly among 3 greased 8″ cake pans. Bake 15 min. or until done. Let cool.
- Meanwhile, in bowl, whisk together lemon curd and 2 tsp. lemon juice until smooth. In second bowl, fold yogurt into whipped topping until combined.
- Place 1 cake layer on platter. Spread with ½ lemon curd mixture. Repeat layering once. Top with last cake layer. Coat top and sides of cake with whipped topping mixture. Garnish with fresh raspberries and thinly sliced lemon wheels, if desired.
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