1 package (16 ozs) white angel food
cake mix
1 tablespoon grated lemon zest
***Lemon cream filling and topping:***
1 cup heavy cream
1 tablespoon confectioners' sugar
1 can (19 ounces) can prepared lemon pie filling
Lemon twists, optional
Heat oven to 325 degrees Bake in an ungreased
10-inch tube pan.
For the cake: Add lemon zest to cake mix and prepare, bake and cool according to package directions.
With electric knife or long sharp serrated knife,
cut cake horizontally into 3 layers.
For the filling: In a large mixer bowl, beat cream
and confectioner's sugar to stiff peaks.
 Fold in pie filling, gently but thoroughly.
Place one cake layer, cut-side up on serving plate.
 Spread 1 cup of the filling on cake. Repeat with
remaining cake layers and filling, ending with cake layer, cut-side down. Spread remaining filling on sides and top of cake.
Chill at least 4 hours before serving.
Garnish with lemon twists, if desired.
Store leftover cake in the refrigerator.
Cook's notes: If you prefer or can't find
canned lemon pie filling, prepare a cooked lemon pie filling.
Cool before using. An electric knife is ideal to
slice angel food and chiffon cakes.
Variation: Crushed hard lemon candies sprinkled
 on top of the cake add a nice crunch to the lemon cream.
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Lemon Brunch Cake
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 ozs frozen lemonade, thawed
1/2 cup melted butter or margarine
2 eggs, beaten
1/2 cup half & half
1 tablespoon grated lemon rind
***Lemon Glaze:***
1 1/4 cup powdered sugar
1/4 cup lemon juice
1 tablespoon grated lemon rind
***Garnish***
Grated lemon rind
In a large mixing bowl, combine the flour, sugar,
baking powder, baking soda and salt, mixing well.
Add the lemonade and melted butter. Blend well.
 In separate bowl, mix together eggs and half & half.
 Add lemon rind.
Combine mixture with other ingredients.
Pour batter into lightly greased 9x13 inch baking pan.
 Spread evenly. Bake at 350 degrees for 35 to 40 minutes.
Meanwhile, make Lemon Glaze.
Spread over COOLED cake. Garnish with grated lemon rind.
Cut into squares to serve.

Makes 1 (9x13 inch) cake .
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