Heavenly Lemon Angel Cake

• 1 (16 ounce) package angel food cake mix
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 cups powdered sugar
• 2 cups Cool Whip Lite, thawed
• 1 (16 ounce) package frozen sweetened strawberries, thawed

1. Preheat oven to 350u0b0F.
2. Prepare cake mix according to package directions.
3. Pour batter into ungreased 9X13, spreading evenly.
4. Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
5. Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
6. Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
7. Zest one lemon to measure 1 tbs. zest.
8. Juice lemon to get 1/4 cup juice.
9. In a medium bowl combine powdered sugar, lemon juice and zest.
10. Whisk until smooth.
11. Slowly pour glaze over cake, spreading evenly.
12. Let stand 30 minutes or until glaze is set.
13. When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.

angel food cake, lemon zest, lemon juice, powdered sugar, strawberries

Taken from www.food.com/recipe/heavenly-lemon-angel-cake-234342 (may not work)