Cake | Dessert | Fruit
ByMargo
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This Icebox Lemon Angel Food Cake is another “almost homemade” recipe. Since I was too lazy to make everything from scratch, I decided to do a “semi-homemade” lemon cake which would satisfy my craving for light, sweet and “lemony.”
ICEBOX LEMON ANGEL FOOD CAKE
Ingredients:
- One box of angel food cake mix
- 4 1/2 ounces of lemon jello powder (One 3 ounce box and 1/2 of another 3 ounce box (regular or sugar free)
- 24 ounces of light cool whip (One 16 ounce container of light cool whip, and one 8 ounce container of light cool whip)
- Mix the angel food cake according to package directions and bake in two 9 inch round pans.
- Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
- Mine weren’t perfect, but the topping covers a multitude of imperfections.
- When the cake is cool, mix together the thawed cool whip and jello (the same mixture as my frozen lemon dessert).
- Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
- Then put a layer of the topping on top of that. Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
- Chill well. I even like to put mine in the freezer because it sets the topping, and cuts smoothly and nicely, and I like the texture.
- Store in refrigerator or freezer. I like the freezer, till I’m ready to serve. It thaws quickly.
Slice and serve. It was so light and refreshing for a hot afternoon, and everyone here enjoyed it.
Icebox Lemon Angel Food Cake
Icebox angel food cake with lemon and Cool Whip topping is a refreshing and light option for those who love sweet treats but don't want something heavy. It's a low-fat and low-calorie option that is made mostly of egg whites and sugar, so it's a great choice for those who are watching their waistlines.
Joyful Homemaking
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Serving Size 8
Ingredients
- One box of angel food cake mix
- 4 1/2 ounces of lemon jello powder One 3 ounce box and 1/2 of another 3 ounce box (regular or sugar free
- 24 ounces of light cool whip One 16 ounce container of light cool whip, and one 8 ounce container of light cool whip
Instructions
Mix the angel food cake according to package directions and bake in two 9 inch round pans.
Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
Or turn them upside down on cooling racks, and cool in the pan for an hour. Then take a butter knife and loosen all around between the pan and the cake.
Shake cake gently out of the pan.
Mine weren’t perfect, but the topping covers a multitude of imperfections.
When the cake is cool, mix together the thawed cool whip and jello.
Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
Then put a layer of the topping on top of that.
Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
Chill well ( I even put mine in the freezer for a little while).
Slice and serve.
Store in the refrigerator or freezer.
Hope you do too!
I need to try this! Holy cow it looks FANTASTIC! And pretty healthy too! I love lemon desserts. and Angel food cake!
-Kylie
absolutelyarkansas.blogspot.comReply
I have been following you for a while now and Just thought I would say that I just LOVE your blog. I love that you keep it real…and you eat real food…and you make real things…and you live like real people…and you own up to it and photograph and share it in a real way 🙂 I always look forward to your new posts
-Shelly
theoxfordplacediaries.blogspot.com/Reply
wow, that looks seriously amazing!!
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Can’t wait to try this for July 4th! How long did you bake the 9×9 round pans for?
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I just followed the directions on the box. 🙂
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This looks delicious! Think I need to “pin” it for future reference 🙂 Thanks! Laurel
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Sounds light and refreshing!
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Ooo, I love lemon things! They are so light and refreshing! Thanks for sharing at Weekend Potluck!
~Tonya from 4 little FergusonsReply
This looks so refreshing, maybe because I love anything lemon! And being able to make it almost sugar free is wonderful. Can’t wait to try it and thanks for sharing it.
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Hi Margo! I found you over at Six Sisters and this looks so light and refreshing. I’m your newest follower:) Come say hello sometime at
Stella B’s KitchenReply
I love this recipe and will make it soon. I recently made your 2 ingredient lemon ‘ice cream’ too…we looooved it! Thanks so much for linking up at Weekend Potluck – keep em coming!
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See AlsoClassic Pound Cake RecipeYummy this looks so good. I love lemon everything and need to try this soon.
Love your blog
Check out my food blog if you haven’t already 🙂
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This looks yummy! I love lemon!
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This looks so cool and refreshing right now! It’s 103 here in AZ!
xo Lynda
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This looks light and delish! I’d love to have you link this up on Titus 2 Tuesday tomorrow on Cornerstone Confessions. Hopping over from Simply Sensational Tuesday.
Kathy
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Perfect summer dessert!! Looks so delicious. Thanks for sharing this recipe! We are so happy to have you join us for our “Strut Your Stuff Saturday”. Please come back soon!! -The Sisters
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This looks amazing! Found you on Cherished Bliss. I am going to have to try this. I am pinning.
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Yum! Found you on iHeartNaptime 🙂 My son loves lemon so I know he will enjoy this. Thanks for sharing!
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I love this! I make this but instead of layers I bake my cake in a jelly roll pan and then roll the filling up inside. So yummy!!
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I am hungry now … and I wasn’t before. Excellent tutorial and more than excellent recipe.
Thanks (I think?)
MaryReply
That looks so yummy! I love Angel Food cake!
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I just had my first taste of lemon icebox dessert two weeks ago. It was a coveted dessert only the adults could have growing up. It was delicious. I would love to try your twist! I’d like to invite you to join Fabulous Thursday and link up. Hope to see you there! http://www.fivelittlechefs.com/2012/06/fantastic-thursday-link-party-1.html
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Looks so good. Did you make 3 layers?
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Hi Margo – I just got back home after being out of town a few days….wanted to be sure you saw I featured this recipe as a personal favorite at Weekend Potluck this weekend. I can’t wait to make it – we LOOOOVE the ‘frosting’. =)
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We love anything lemon for desserts and this sounds Devine! Good thing we get groceries on Sundays so I can add these ingredients to the list. Please come on over and link this up at Sunday Blog Love, have a great weekend!
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This cake looks delicious, I love lemon flavored cake. My birthday is Monday and I think I will have to give this cake a try. Thanks for the recipe. 🙂
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This looks delicious! It’s hard for me to pass up a good lemon recipe. Thanks for sharing!
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Hi!
I would love you to join My Sweet Party and the theme for August is Childhood favourites. Check it out:
http://meandmysweets.blogspot.se/2012/08/my-sweet-party-august-childhood.htmlCheers!
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I love angel food cake. Perfect spring dessert.
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This looks delicious! A quick question, in the picture it looks like there are 3 cake layers…..am I mistaken? I’m going to try this one!
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Ignore my comment above….I see where you said you “one and a halved it” oops!
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OMG!!!! As they say “A picture is worth a thousand words”. This looks awesome. I will have to try this.
I’ve just subscribed to follow this blog. Thanks for your realistic postings.Reply
To alleviate sticking mix equal parts crisco, veggie oil and flour. Mix with beaters and store as a “pan release”
mix to be brushed on cake or bundt pans. ABSOLUTELY no sticking.Reply
Omg just made this and realized I used lemon pudding by mistakebut it turned out fine
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On the Betty Crocker angel food it says to add water do I add the water plus the soda water I just the soda water??
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I’m not sure what you mean, but if you’re using a store bought angel food cake mix, make it just like the directions on the box say.
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Do you mix the jello powder with water or milk before adding it to the cool whip? Or just add the powder right to the cool whip? Thanks!
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No you don’t need to mix the jello powder with any liquid, just the cool whip.
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