Lemon Angel Food Cake with Lemon Sauce
Ingredients
1 lemon angel food cake mix
Zest of 1 lemon
1 tsp lemon extract
¼ cup lemon juice
LEMON SAUCE:
3 eggs
1 cup sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon grated lemon peel
1/2 cup heavy whipping cream, whipped
Directions
Mix angel food cake mix according to directions, substituting ¼ cup water with ¼ cup lemon juice.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon peel. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream into sauce. Serve with cake. Refrigerate any leftover sauce.