Tuesday, April 22, 2014

An Ode To My Mother....Kinda

Growing up I remember my mother used to make a lemonade cake.  It was amazing.  Kind of sweet, super lemony, just great.  I'm a sucker for anything lemon.  So, when I thought about the Recipe Redux theme {Treasured Cookware}, this recipe came to mind.

There isn't a piece of cookware in my kitchen that WAS my mother's but, she has stocked about half of my bakeware throughout the years.  Every Christmas I get a new piece.  One of the things she bought me was my angel food cake pan.  

Honestly I used to hate angel food cake, until it was the ONLY cake I could eat.  Now I love it and love playing around with flavors and different ways of using it.  For this recipe I used sugar free lemonade mix since there is SO MUCH sugar in the cake and then the glaze has added sugar.  I prefer to not have a complete sugar bomb. Pink Lemonade would make this rather pretty too.

Angel Food Lemonade Cake

1 angel food cake (I normally use a box mix and make it myself but, you can use a store bought one)
.25-.5 cup sugar free powdered lemonade mix (depending on how lemony you want it)
1 cup powdered sugar
2-4 T water


  1. Poke holes in the top of the cake with a fork
  2. In a small bowl mix together lemonade mix and powdered sugar
  3. Whisk in water and continue whisking until you have a nice smooth glaze
  4. Pour glaze over the top of the cake making sure some of the glaze gets into all the holes.
  5. Refrigerate for at least an hour before serving.

No comments:

Post a Comment