Total Time
25hrs 30mins
Prep 1 hr 30 mins
Cook 24 hrs

This cake is easy to make, but takes some time. My mom use to make this for holidays and special occasions. It makes a delightful slice of light lemony cake with whipped cream frosting. You can make the cake up to two days in advance of serving and it makes a beautiful presentation. The number of steps to make this recipe might seem overwhelming, but I have separated each step to make the process less confusing.

Ingredients Nutrition

Directions

  1. Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
  2. Let each piece extend over the opposite edges of the bowl, so all edges are covered.
  3. The paper will be wrinkled.
  4. Set bowl aside.
  5. Cut angel food cake into 1" cubes and set aside.
  6. In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
  7. Add boiling water and stir until gelatin is dissolved.
  8. Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
  9. Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
  10. In a large bowl, whip 1 pint cream until it forms soft peaks.
  11. Fold gelatin mixture into whipped cream.
  12. Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
  13. Scatter several pieces of the angel food cake over lemon mixture.
  14. Continue alternating lemon mixture and cake until all is used.
  15. Cover with plastic wrap and foil.
  16. Refrigerate 1-2 days before serving.
  17. Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
  18. In a small bowl, whip 1 cup cream and powdered sugar until stiff.
  19. Frost top and sides of molded cake with whipped cream.
  20. Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

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