Lemon Angel Cake
Bakeries always have angel food cake available; also look for them in the bakery department of your supermarket. Lemon curd is available near the pie fillings and also in the gourmet foods aisle.
- 1 9-inch round angel food cake
- 1¼ cups whipping cream
- 2 tablespoons powdered sugar
- 1 cup lemon curd
- 1½ cups chopped Candied Nuts
Using a serrated knife, cut cake horizontally into 3 layers.
In a large bowl, combine cream and powdered sugar; beat until stiff peaks form. Fold in lemon curd until blended.
Spread mixture between layers, sprinkling each layer with some of the Candied Nuts, and then frost top and sides with lemon mixture. Sprinkle top with remaining Candied Nuts.
Serve immediately or cover and refrigerate up to 8 hours; store leftovers in refrigerator.
You can use just about any well-flavored, smooth, creamy filling, pudding, or custard in place of the lemon curd in this easy recipe. Try chocolate pudding, caramel pudding, or cream cheese frosting. You can also sprinkle the layers with toasted coconut, nuts, or chopped or crushed candy bars as you frost them.