1 box angel food cake mix
1 1/2 tsp grated lemon peel
1 cup water
6 tbsp granulated sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
Couple drops red food coloring, optional
6 slices cling peaches
6 medium strawberries, sliced (see picture below)
Preheat oven to 375 degrees.
Prepare cake mix as directed on the package, adding the lemon peel. Bake and cool as directed on the package.
Combine the water, sugar, and cornstarch in a small saucepan; cook on medium-high heat until the mixture thickens and clears. Remove from the heat. Stir in the lemon juice, vanilla, and food coloring, if using.
Alternate peach slices and strawberries around the top of the cake (see picture below). Pour the glaze over the fruit and top of the cake.
Note: For best results, be sure cake pan is totally grease-free.
1 cup water
6 tbsp granulated sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
Couple drops red food coloring, optional
6 slices cling peaches
6 medium strawberries, sliced (see picture below)
Preheat oven to 375 degrees.
Prepare cake mix as directed on the package, adding the lemon peel. Bake and cool as directed on the package.
Combine the water, sugar, and cornstarch in a small saucepan; cook on medium-high heat until the mixture thickens and clears. Remove from the heat. Stir in the lemon juice, vanilla, and food coloring, if using.
Alternate peach slices and strawberries around the top of the cake (see picture below). Pour the glaze over the fruit and top of the cake.
Note: For best results, be sure cake pan is totally grease-free.
File Photo
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