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Lemony Angel Cake


  • 1 pkg (14.6/430 g) angel food cake mix
  • 2   lemons
  • 2 cups (500 mL) powdered sugar
  • 2 cups (500 mL) frozen whipped topping, thawed
  • 1 pkg (10.5 oz/300 g) frozen raspberries


  1. Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Rectangular 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 Stackable Cooling Rack (do not remove cake from Baker); cool completely.

  2. Using skewer, poke holes in top of cake about 1 1/2 in. (4 cm) deep and 1/2 in. (2 cm) apart. Finely zest lemons to measure 1 tbsp (15 mL). Juice lemons using Juicer to measure 2 oz (60 g).

  3. 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; top with raspberries.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 400, Total Fat 3.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 88 g, Protein 5 g, Sodium 380 mg, Fiber 2 g

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