Printable | Taste of Home

Strawberry-Lemon Angel Cake

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

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

Printed from tasteofhome.com Sep 7, 2008

-----------------------Fold------------------------

Strawberry-Lemon Angel Cake cont.

160°. Strain to remove peel and stir in food coloring if desired.
Refrigerate. 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.