I offered to bring dessert to last night's "crop" at my friend Jill's house. I needed something good because I'd had a couple of dessert failures and wanted to make up for them. Some would argue about whether or not my desserts were actually failures. After all, when I brought brownies and had forgotten to add flour, Jill's teenage son could not get enough of them.
Even so, I didn't want to mess this dessert up. The smart thing to do would have been to make a tried and trusted recipe that I've whipped up a million times. I decided, however, to try a new recipe and take a chance that I would make it correctly and that it would be delicious.
Enter Angela! I presented my problem, asked for her help, and even though she was getting ready to run out the door, she came up with a winning dessert recipe while she was drying her hair. (Multi-tasking!)
This is called Heavenly Lemon Angel food Cake. It's easy peasy, but looks complicated and elegant. If you want to become super popular for your tasty desserts, this recipe is a sure thing.
1 box of angel food cake mix
2 lemons
2 cups powdered sugar
whipped cream
frozen raspberries in syrup, thawed
Make the angel food cake according to directions on the box. Bake in a 9 x 13 pan for 35-40 minutes or until the top of the cake is golden brown and delicious. Invert cake to cool.
When the cake has cooled, use a large fork to poke 1 1/2 inch deep holes all over the cake. Mix 2 cups of powdered sugar, 1/4 cup lemon juice and 1 TB lemon zest together in a small bowl. Pour over the top of the cake, spreading evenly so it soaks into the holes.
Let the cake sit for at least 30 minute before serving. Slice the cake and top with a dollop of whipped cream and a spoonful of raspberries in syrup.
Hint: If you don't have raspberries in syrup, you can use plain frozen raspberries. Just add a couple tablespoons of granulated sugar to the berries and stir to create a syrupy mix.
And, yes...people were licking their plates and yes, I was one of them, thank you very much.
Even so, I didn't want to mess this dessert up. The smart thing to do would have been to make a tried and trusted recipe that I've whipped up a million times. I decided, however, to try a new recipe and take a chance that I would make it correctly and that it would be delicious.
Enter Angela! I presented my problem, asked for her help, and even though she was getting ready to run out the door, she came up with a winning dessert recipe while she was drying her hair. (Multi-tasking!)
This is called Heavenly Lemon Angel food Cake. It's easy peasy, but looks complicated and elegant. If you want to become super popular for your tasty desserts, this recipe is a sure thing.
1 box of angel food cake mix
2 lemons
2 cups powdered sugar
whipped cream
frozen raspberries in syrup, thawed
Make the angel food cake according to directions on the box. Bake in a 9 x 13 pan for 35-40 minutes or until the top of the cake is golden brown and delicious. Invert cake to cool.
When the cake has cooled, use a large fork to poke 1 1/2 inch deep holes all over the cake. Mix 2 cups of powdered sugar, 1/4 cup lemon juice and 1 TB lemon zest together in a small bowl. Pour over the top of the cake, spreading evenly so it soaks into the holes.
Let the cake sit for at least 30 minute before serving. Slice the cake and top with a dollop of whipped cream and a spoonful of raspberries in syrup.
Hint: If you don't have raspberries in syrup, you can use plain frozen raspberries. Just add a couple tablespoons of granulated sugar to the berries and stir to create a syrupy mix.
And, yes...people were licking their plates and yes, I was one of them, thank you very much.
2 comments:
This looks so yummy! I'm trying to decide if I want to make it for FHE dessert this week or wait until I have family dinner at my house next so I have more mouths to help eat it and don't end up eating too much myself! I'll let you know how it turns out.
MMMM! Sounds delicious! I'll try it for sure! :) Thanks for the great photo also!
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