This Icebox Lemon Angel Food Cake is a delightful “semi-homemade” treat. When I wasn’t in the mood to bake entirely from scratch, I opted for this easy lemon cake recipe to satisfy my craving for something light, sweet, and perfectly lemony.
INGREDIENTS
- 1 box angel food cake mix
- 4 1/2 ounces lemon jello powder (1 full 3-ounce box and half of another 3-ounce box, regular or sugar-free)
- 24 ounces light Cool Whip (1 16-ounce container and 1 8-ounce container, thawed)
INSTRUCTIONS
Prepare the Cake:
- Mix the angel food cake according to the package instructions.
- Divide the batter evenly between two 9-inch round pans and bake as directed.
Cool the Cake:
- Follow the cooling instructions on the cake mix box, or turn the pans upside down on cooling racks for about an hour.
- Use a butter knife to carefully loosen the edges between the cake and the pan.
- Gently shake the cakes out of the pans. (Don’t worry if they aren’t perfect—the topping will cover any imperfections!)
Make the Topping:
- In a large bowl, combine the thawed Cool Whip and lemon jello powder until well blended.
Assemble the Cake:
- Spread a thin layer of the topping mixture on the cake dish.
- Place the first cake layer on top of the base.
- Spread a generous layer of the topping over the first cake layer.
- Add the second cake layer and cover the entire cake with the remaining topping mixture.
Chill and Serve:
- Refrigerate the cake to chill thoroughly, or place it in the freezer for a short time for a firmer texture.
- Slice and serve.
Storage:
- Keep any leftovers stored in the refrigerator or freezer.
