Icebox Lavender Lemon Angel Food Cake
Icebox Lavender Lemon Angel Food Cake is light dessert with lavender Meyer lemon honey dairy free topping between 3 layers of angel food cake. Almost homemade and a show stopper spring dessert.
- 2 cups Homemade Coconut Whipped Cream or whipped topping if no dairy issues
- 3 tbsp Honey Candied Meyer Lemon Slices Lavender glaze
3 tablespoons (or 3 tablespoons honey mixed with 1 teaspoon fresh lemon juice and 4 drops of dietary lavender essential oil or 1 teaspoon ground dried culinary lavender) Recipe for Honey Candied Meyer Lemon Slices Lavender glaze-
- 1 tbsp Lemon zest of 1 lemon (we used a Meyer lemon, but you can use a regular lemon too)
- 10 oz Angel food cake
loaf pan size loaf
- Honey Candied Meyer Lemon Slices and fresh lavender sprigs. (You can also use fresh lemons instead, if you are short on time)
Make coconut whipping cream – place your cans of coconut cream in the refrigerator overnight or up to 24 hours in advance. 15 minutes before making your coconut whipping cream place your whipping bowl and beaters in the freezer to get them really cold.
Remove your coconut cream cans from the refrigerator and turn them upside down. Open your cans. Pour the liquid coconut water into a glass or bowl and set aside for later use. Scoop about 2 cups of the hardened coconut cream and place into your pre-chilled mixing bowl. Mix on low to start to get well combined and fluffy. Next add your Honey Candied Meyer Lemon Slices Lavender glaze – 3 tablespoons (or 3 tablespoons honey mixed with 1 teaspoon fresh lemon juice and 4 drops of dietary lavender essential oil or 1 teaspoon ground dried culinary lavender), Meyer lemon or regular lemon zest and mix well. Do not over mix or it will turn to butter. We added about 2 tablespoons of the remaining coconut water we had set aside to get it to that creamy dollop texture we like. (the remaining leftover coconut water is fabulous in smoothies, beverages and for thinning curries). Set aside. (FYI- 'Feel free to use regular dairy whipping cream if you are not lactose intolerant)
Prepare the cake – Slice your angel food loaf cake into 3 horizontal slices. Place ⅓ of the Honey Lemon Lavender whipped coconut cream on top of the bottom layer of the prepared angel food cake and spread evenly. Place another slice of your angel food cake on top of the Honey Lemon Lavender whipped coconut cream. Repeat the process for a total of 3 layers. The top and final layer should have a lovely dollop of Honey Lemon Lavender whipped coconut cream.
Garnish your cake – top your Icebox Lavender Lemon Angel Food Cake with Honey Candied Meyer Lemon Slices and sprigs of dried or fresh lavender. Refrigerate for a couple of hours to let the flavors mingle or eat immediately and Enjoy! Recipe: https://www.hwcmagazine.com/recipe/honey-candied-meyer-lemon-slices/
Icebox Lavender Lemon Angel Food Cake is best enjoyed on the first day or within 24 hours.
Feel free to use fresh dairy whipping cream instead of coconut whipping cream if you do not have a dairy issue. If you use regular whipping cream and cover your cake in a sealed container, it will last for 3 days or until your family finds out about it and then it will be history.
Garnishing with Honey Candied Meyer Lemon Slices takes this cake to the next level but if you are short on time, skip it and use fresh lemon slices. We loved using the leftover glaze from Honey Candied Meyer Lemon Slices to make Honey Candied Meyer Lemon Slices Lavender glaze to sweeten our coconut whipping cream.
However, if you are short on time, grab a tub of pre-made whipping cream, add honey, lemon zest, lemon juice and a few drops of dietary/culinary Lavender essential oil and whip it all together.
If you want to make a full-size angel food cake, double the recipe for coconut whipping cream and all the additions.
Serving: 6g | Calories: 398kcal | Carbohydrates: 70g | Protein: 34g | Fat: 124g | Sodium: 345mg | Potassium: 114mg | Fiber: 8g | Sugar: 441g