Strawberry-Lemon Angel Cake Recipe
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Strawberry-Lemon Angel Cake

By: Marietta Eklund  
"'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!'"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

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Prep Time:
35 Min
Cook Time:
15 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

Ingredients

  • 1 (16 ounce) package angel food cake mix
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 6 tablespoons butter, melted
  • 2 tablespoons grated lemon peel
  • 4 drops yellow food coloring (optional)
  • 1 quart fresh strawberries, sliced

Directions

  1. Prepare cake batter according to package directions. 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 degrees F. Strain to remove peel and stir in food coloring if desired. Refrigerate.
  2. 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.

Footnotes

  • Nutritional Analysis: One serving (1 piece with strawberries) equals 248 calories, 6 g fat (3 g saturated fat), 59 mg cholesterol, 256 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat, 1/2 fruit.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by Bianca 
Recipe was easy to make. I frosted with whip cream. MORE

 
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