Print Options

 
 
 Print
Lemon Angel Cake Recipe

Lemon Angel Cake Recipe

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10-12 servings

Ingredients

  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 prepared angel food cake (8 to 10 ounces)

Directions

  • 1. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream.
  • 2. Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers. Yield: 10-12 servings.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.