Strawberry-Lemon Angel Cake |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 14 |
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I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake, relates Marietta Eklund of Pittsburgh, Pennsylvania. I topped each piece with strawberries. We loved it! Ingredients:
1 package (16 ounces) angel food cake mix |
3 eggs |
1 cup sugar |
1/2 cup lemon juice |
6 tablespoons butter, melted |
2 tablespoons grated lemon peel |
4 to 5 drops yellow food coloring, optional |
1 quart fresh strawberries, sliced |
Directions:
1. Prepare cake batter according to package directions.
2. For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160°. Strain to remove peel and stir in food coloring if desired. Refrigerate.
3. Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries. Yield: 14 servings.
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