Strawberry-Lemon Angel Cake Recipe

  • 1 (16 ounce) package angel food cake mix
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 6 tablespoons butter, melted
  • 2 tablespoons grated lemon peel
  • 4 drops yellow food coloring (optional)
  • 1 quart fresh strawberries, sliced
  1. 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 peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160 degrees F. Strain to remove peel and stir in food coloring if desired. Refrigerate.
  2. 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.