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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My mother first made this recipe for us a couple years ago. We thought it was light and refreshing, and then we found out how easy it was! The picture is of the dessert made in a 9x13 pan with the angel food cubed then mixed with the lemon dressing. Read more . If you have a loaf pan, it really is very pretty in that type of pan. Ingredients:
1 can sweetened condensed milk |
juice of 2 medium lemons |
grated peel from both lemons |
1 pint heavy whipping cream, whipped until stiff peaks form |
1 angel food cake, baked in a 12 loaf pan (it can be baked in a regular angel food pan, too - but it looks very nice in the loaf pan shape...worth the purchase!) |
Directions:
1. Gently fold the sweetened condensed milk, lemon juice, and grated lemon peel into the whipped cream.
2. Cut the angel food cake in half lengthwise (horizontally).
3. Spread some of the whipped cream mixture over the cut surface of the bottom half of the cake, and then put the top half back on the cake.
4. Frost top and sides of the cake with the remaining whipped cream mixture.
5. Keep frosted cake in the refrigerator until ready to serve.
6. Serve each piece with a twisted slice of lemon, if desired.
7. For color, I have also topped each slice with a few fresh blueberries, sliced strawberries, or sliced kiwi...very pretty presentation and a refreshing, light dessert.
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