Lemon Angel Cake Bars

Quick and Delicious Kiss of Sunshine!

Say hello to a dessert that brightens the day with it's sunkissed lemony flavor! Lemon Angel Cake Bars are a real treat. They are made with a fluffy, lemon and coconut, angel food cake base and then topped with a sweet, creamy, lemon-infused cream cheese frosting that you'll definitely want to lick off the spoon! It's so quick and easy to put together you won't believe it!

About This Recipe  

When I say quick and easy dessert, this is it! The hardest part about these bars is waiting the 4 hours for them to chill before digging in! You simply pour the dry angel food cake mix in a bowl, add the lemon pie filling and coconut and mix together. Just pour it into a prepared pan and bake. I like to go ahead and cut the bars before putting the frosting on, but you can cut them after frosting if you’d like. While the bars are cooling you prepare the frosting so that when the bars are cooled you can frost them, grate some lemon peal right on top and put them in the refrigerator to cool. Easy peasy!

A note about the vanilla bean paste. You can always use vanilla flavoring or extract instead, but the vanilla bean paste makes the frosting creamier and fluffier. Plus, you can see those beautiful specks of vanilla! I used this Organic Vanilla Paste and it made the frosting taste incredible!

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lemon, angel food cake, cream cheese frosting, dessert

dessert

American

Yield: 36

Author: Mama P

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LEMON ANGEL CAKE BARS

Say hello to a dessert that brightens the day with it's sunkissed lemony flavor! Lemon Angel Cake Bars are a real treat. They are made with a fluffy, lemon and coconut, angel food cake base and then topped with a sweet, creamy, lemon-infused cream cheese frosting that you'll definitely want to lick off the spoon! It's so quick and easy to put together you won't believe it!

Prep time: 10 MinCook time: 25 MinInactive time: 4 HourTotal time: 4 H & 35 M

Ingredients

Angel Cake

• 1 (16-ounce) package Angel Food Cake mix
• 1 (21 ounce) can lemon creme pie filling
• 1 cup unsweetened coconut

Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tsp. vanilla bean paste
• 2 1/2 cups powdered sugar
• 3 tsp. lemon zest, freshly grated

Instructions

1. Preheat oven to 350 F. Lightly grease a 15"x11"x1" baking pan.
2. For the Cake:
3. In a large bowl, mix the angel food cake mix, lemon pie filling, and coconut until well blended.
4. Spread the cake mixture into the prepared baking pan.
5. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean,
6. Let cake cool completely in the pan.
7. Cut cooled cake into 36 bars (or wait until they are frosted).
8. Cream Cheese Frosting:
9. In a large bowl of an electric mixer, beat the cream cheese, butter, and vanilla bean paste until smooth.
10. Gradually beat the powdered sugar into the cream cheese mixture.
11. Spread the frosting over the cooled bars; sprinkle with freshly grated lemon zest.
12. Refrigerate for 4 hours or overnight.
13. *If not already cut into bars, cut into 36 bars before serving.
14. Store leftovers in the refrigerator.

Recommended Products:

Organic Vanilla Bean Paste for Baking and Cooking - Gourmet Madagascar Bourbon Blend made with Real Vanilla Seeds

Nutrition Facts

Calories

139.31

Fat

6.27 g

Sat. Fat

4.25 g

Carbs

20.19 g

Fiber

0.46 g

Net carbs

19.71 g

Sugar

16.38 g

Protein

1.39 g

Sodium

144.54 mg

Cholesterol

13.12 mg

**Nutritional information is an estimate and may vary

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