If I’m feeling extra ambitious, I will make Ina Garten’s lemon angel food cake but with a recipe that calls for 11 egg whites, you are practically forced to follow it up with two of Ina Garten’s frozen key lime pies to use up the left over yolks and pretty soon you find yourself surrounded with dessert.
So I take a shortcut Sandy Lee style and pick up a box angel food cake from the store (gasp!). I know, I know, but it comes out perfect every time 🙂 Of course this is a lemon angel food cake so what I do to jus it up a bit is to add in the zest of one lemon to the dry cake mix.
Angel Food cake mix requires that you add water to complete the batter. So I’ll take that lemon I just zested and juice it into a measuring cup. I’ll top up the juice to the correct amount of water for the mix and add to the dry mixture for an extra lemon kick. Now bake off according to package directions and the whole house will smell like sugar lemons.
Mmmmm sugar lemons.
Pull that bad boy out of the oven and allow it to rest upside down.
Go with whatever berries you have on hand. In this case I had made sangria the day before and had a few strawberries, blueberries, raspberries and blackberries left over. The fruit added up to about two cups.