Yummy Angel Food

1 Angel Food Cake Mix (preferably Duncan Hines, if not available look for or Betty Crocker)

1 Large Lemon, fully zested, fully squeezed-seeds removed

1/2 tsp good quality Pure Vanilla Extract

2 c Sliced Strawberries

1/4 c Granulated Sugar


Heat oven to 350 degrees. Place funnel pan or two 9 inch loaf pans to the side, DO NOT grease or flour. If using a funnel pan, remove upper rack before heating oven.


In a glass or metal bowl, add ingredients for cake mix as directed on bowl. Before mixing, add Lemon Zest to bowl, and add 2 tsp of Lemon Juice. Add Vanilla.

Mix according to box, making sure all dry ingredients are well incorporated. Beat on High for an additional 20 seconds more than recommended on box.

Spoon mixture into pan(s). Tap light to settle mix into pan. Place into oven and bake according to time on box.

While cake bakes, slice strawberries, place in bowl, add 1/4 c. sugar and remainder of Lemon Juice; stir and place in refrigerator to allow for maceration - approximately 30 minutes.

Cake is ready when it is dry and light brown on top and is springy to touch. Place upside down, on rack or on a heat proof glass bottle for funnel pan, for 30 minutes. Turn right side up and gently remove from pan.

Serve with strawberries and whipped cream (home made whipped cream recipe in the works).

Helpful hint: If you do not have a specific Angel Food Cutter, use a serrated knife and clean it off with a damp rag after each slice.


Hope you enjoy my twist on an old classic!!!

Let me know how yours turns out!

Susan