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Lemon Torte with Fresh Berries

I appreciate recipes like this that can be made ahead and that are guaranteed to be great. A cool slice is so refreshing on warm days.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 1 package (3 ounces) lemon gelatin
  • 1/2 cup boiling water
  • 1/3 cup thawed lemonade concentrate
  • 1 can (12 ounces) evaporated milk
  • 3 cups angel food cake cubes
  • 3 cups fresh raspberries or sliced strawberries
  • 1 tablespoon sugar


  • In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
  • Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
  • Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers.

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