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Icebox Lemon Angel Food Cake

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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.”

Lemon Cake

icebox lemon angelfood cake

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.

Lemon Cake

  • 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.

    Icebox Lemon Angel Food Cake

    icebox lemon angelfood cake2

    Slice and serve. It was so light and refreshing for a hot afternoon, and everyone here enjoyed it.

    Icebox Lemon Angel Food Cake
     
    Author: 
    Recipe type: Dessert
    Prep time: 
    Cook time: 
    Total time: 
    Print
    Ingredients
    • One box of angel food cake mix
    • 4½ ounces of lemon jello powder (One 3 ounce box and ½ 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
    1. Mix the angel food cake according to package directions and bake in two 9 inch round pans.
    2. Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
    3. 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.
    4. Shake cake gently out of the pan.
    5. Mine weren’t perfect, but the topping covers a multitude of imperfections.
    6. When the cake is cool, mix together the thawed cool whip and jello.
    7. Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
    8. Then put a layer of the topping on top of that.
    9. Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
    10. Chill well ( I even put mine in the freezer for a little while).
    11. Slice and serve.
    12. Store in the refrigerator or freezer.

    Hope you do too!
    Icebox Lemon Angel Food Cake
    Lemon Angel Food Cake

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Comments

  1. 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.com

  2. 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/

  4. This looks delicious! Think I need to “pin” it for future reference 🙂 Thanks! Laurel

  7. 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.

  8. 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 Kitchen

  9. 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!

  14. 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

  15. This looks amazing! Found you on Cherished Bliss. I am going to have to try this. I am pinning.

  16. Yum! Found you on iHeartNaptime 🙂 My son loves lemon so I know he will enjoy this. Thanks for sharing!

  18. I am hungry now … and I wasn’t before. Excellent tutorial and more than excellent recipe.

    Thanks (I think?)
    Mary

  22. 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’. =)

  23. 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!

  24. 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. 🙂

  25. This looks delicious! It’s hard for me to pass up a good lemon recipe. Thanks for sharing!

  28. 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!

    • Ignore my comment above….I see where you said you “one and a halved it” oops!

  29. 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.

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