Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Lemon Angel Food Cake

Lemon Angel Food Cake with Lemon Sauce


     1 lemon angel food cake mix

     Zest of 1 lemon

     1 tsp lemon extract

     ¼ cup lemon juice


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


     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.