Lemon Angel Cake

Ingredients

1 angel food bundt cake, homemade or store-bought

1 (8 oz) tub Cool whip, thawed

1 (3.4 oz) lemon pudding mix

1 ½ cups cold milk

1/2 cup lemon curd

fresh lemon zest, for topping

Preparation

If using a homemade angel food cake, make sure cake is fully cool before assembling.

In a large bowl, mix lemon pudding mix and mix until mixture begins to thicken, about two minutes. Cover and chill for 20 minutes, then gently fold in cool whip until just combined. Do not over mix!

As cream mixture chills, place cake on serving plater and use a sharp serrated knife to cut the cake horizontally into three layers, setting the top two layers aside.

Spread cream mixture on top over the bottom layer of cake, then drizzle about half of the lemon curd on top. Place the middle layer on top and repeat layering. Place the top cake slice over the second layer.

Spread remaining cream mixture over top and sides of cake until fully covered. Top with lemon zest if desired.

Chill cake for a minimum of 90 minutes before serving.