Strawberry-Lemon Angel Cake
- 1 package (16 ounces) angel food cake mix
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 6 tablespoons butter, melted
- 2 tablespoons grated lemon zest
- 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 zest. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160u0b0. 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.
angel food cake mix, eggs, sugar, lemon juice, butter, lemon zest, fresh strawberries
Taken from www.tasteofhome.com/recipes/strawberry-lemon-angel-cake/ (may not work)