Citrus Angel Food Cake

You can substitute a 10.5-ounce loaf angel food cake for a round cake. Slice off top third of loaf, using a serrated knife. Hollow out bottom portion, leaving a 1/2-inch shell (make sure not to cut through bottom of cake.) Proceed with recipe as directed.

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 2.8g
  • Saturated fat: 1.6g
  • Protein: 2.7g
  • Carbohydrate: 28.2g
  • Cholesterol: 2mg
  • Iron: 0mg
  • Sodium: 112mg
  • Calories from fat: 17%
  • Fiber: 0.8g
  • Calcium: 78mg


  • 1 (16-ounce) round angel food cake
  • 1 3/4 cups vanilla low-fat ice cream, slightly softened
  • 1/4 cup thawed lemonade concentrate, undiluted
  • 4 teaspoons grated lime rind, divided
  • 2 cups frozen reduced-calorie whipped topping, thawed


  1. Slice off top third of angel food cake, using a serrated knife; set aside. Hollow out bottom portion of cake, leaving a 1- inch-thick shell, making sure not to cut through bottom of cake; reserve leftover cake (about 1 3/4 cups) for another use.
  2. Combine ice cream, lemonade concentrate, and 1 teaspoon lime rind. Spoon ice cream mixture into cake shell, pressing firmly with back of spoon; top with remaining third of cake.
  3. Combine whipped topping and remaining 3 teaspoons lime rind; spread over top and sides of filled cake. Cover loosely, and freeze 6 hours or until firm. Slice with a serrated knife.
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