Lemon Angel Food Cake
Indulge in the light and fluffy goodness of Lemon Angel Food Cake. This dessert bursts with bright lemon flavors and is topped with fresh raspberries. A perfect treat for spring celebrations, it’s easy to make and absolutely delightful!
Equipment
- Whisk
- Mixing Bowl
- Chef's Knife
Ingredients
- 1 cake angel food cake store bought or homemade
- 1 small box sugar-free lemon pudding
- 1.5 cups low-fat milk
- 1 tub fat-free Cool Whip defrosted
- 0.5 pint raspberries
Instructions
- Place angel food cake onto serving platter. Slice evenly into 3 layers. Set aside.
- In a large bowl, whisk pudding mix and cold milk together for 2 minutes until smooth and thickened. Fold in cool whip. Spread about 1 cup of this mixture overtop the 1st layer of angel food cake. Top with 2nd layer of cake, another cup of lemon cool whip mixture and the top layer of cake.
- Use remaining lemon cool whip mixture to frost the outside of the cake and top with raspberries. Dust with powdered sugar, if desired. Refrigerate until ready to serve.
Notes
- Tip 1: Keep any leftover cake covered in the refrigerator to maintain freshness. It’s best enjoyed within 3 to 4 days.
- Tip 2: You can freeze slices of the cake for up to a month. Wrap them tightly in plastic wrap and place in an airtight container.
- Tip 3: This cake pairs wonderfully with a side of fresh fruit, such as strawberries or blueberries, for added color and flavor.
- Tip 4: While it can be served cold, letting it sit at room temperature for about 15 minutes before serving enhances the flavor.