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Lemon Angel Food Cake

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Ingredients

1 (10") round angel food cake
1 (8 ounce) package cream cheese, softened
2 tablespoons powdered sugar
1 (11 ounce) jar lemon curd
2 tablespoons lemon juice
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

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Lemon Angel Food Cake

  • Serves 10
  • Easy

About This Recipe

This super easy recipe is the perfect dessert for Easter. All you need is seven ingredients and a few hours of chilling time to make a fabulous recipe that is gorgeous and delicious. In fact, the most difficult thing about this dessert is finding the space in the fridge to store it!

You can make your own angel food cake, of course, but almost every grocery store in the country sells them. Those cakes are usually very good quality and they are such a time saver. I use them without apology.

You can dress up this dessert if you’d like in many ways. Add some fresh raspberries or strawberries to the layers. Garnish with some finely crushed lemon candy, or add strips of candied lemon peel.

 

Steps

1
Done

Cut the angel food cake into three layers crosswise. The easiest way to do this is with a serrated knife. Work slowly and cut gently so you don't squish the cake.

2
Done

In a medium bowl, beat the cream cheese with 2 tablespoons powdered sugar until fluffy. Gradually beat in the lemon curd and lemon juice.

3
Done

Then, in a small bowl, beat the cream with 1/4 cup powdered sugar and the vanilla until stiff peaks form.

4
Done

Fold the cream into the lemon curd mixture until combined.

5
Done

Re-asemble the cake, using a thick layer of the lemon curd mixture in between the layers, on top of the cake, and on the sides. Cover and chill for 4 to 6 hours before serving.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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