Heavenly Lemon Angel Cake

By shuber

Ingredients

• 1 pkg. (16oz) angel food cake
• 1-2 lemons
• 2 C. powdered sugar
• 2 C. fat-free frozen whipped topping, thawed
• 1 pkg. (10oz) frozen raspberries in syrup, thawed

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour batter into ungreased 9x13 pan; spread evenly over bottom. Bake on center rack in oven 35-40 mins. or until crust is golden brown, cracked, and firm to touch. Turn baker upside down onto cooling rack; cool completely.

2. Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Zest lemon to measure 1 T. zest. Juice lemons to measure 1/4 C. juice. In small bowl, combine lemon juice, zest, and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.

3. Top cake with raspberries and cool whip.