Meyer Lemon Angel Cake with Key Lime Ice Cream Dessert
You’ve gotta be a citrus fan for this week’s recipe. I know that y’all love the chocolate and peanut butter desserts… but there is just something magical about citrus. It just lights up my mouth and brightens up my day!
And, you can’t beat the fresh yellow and green colors in the kitchen when it’s so cold and dark outside. It’s just a little ray of sunshine in the house.
For my daughter’s birthday last year, I added a layer of Lemon Curd in between her cake layers. One of my friends just loved it! LOVED IT! He had seconds just so he could have more of the lemon curd.
I told him how easy it was to make at home, but you know it always tastes better when someone else makes the treats. While I was brainstorming this Angel Food and Key Lime Ice Cream cake, I had to come up with a third recipe for it…
That’s when I found “Rich Hot Lemon Sauce in my copy of Joy of Cooking.
This sauce is almost like lemon curd, but it stays in a liquid state. It’s thinner, a bit more transparent and with a bit more sugar, it’s sweeter.
I loved the sauce with the angel cake and lime ice cream. It was really a wonderful addition.
While your cake and ice cream are in the freezer firming up, you can make this sauce. It takes less than 30 minutes to cook and allow to cool.
Using store-bought lemon juice will save you some time, but if you have the lemons, you may as well squeeze a few.
If you feel like a trip to the tropics is in order, just crank up the heat in your house and enjoy this lemon and lime cake. Everyone loved the flavors and my lemon curd fan was satisfied.
The lemon sauce would also be great over coconut ice cream, pound cake, or a blueberry crumb cake.
Lemon and Lime Dessert
Key Lime Pie Ice Cream sandwiched between Meyer Lemon Angel Food Cake served with whipped cream and a hot lemon sauce.
Ingredients
For the Hot Lemon Sauce
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- zest of one lemon
- 2 tablespoons water
- 3 egg yolks
- 1/2 cup butter (1 stick) cut into 8 slices
Instructions
- Cut the Angel Cake in half horizontally. Add a layer of the Key Lime ice cream then top with angel cake. Place into the freezer to keep cold.
- Prepare your lemon sauce.
- Combine the sugar, lemon juice, zest and water in a small pot and whisk in the egg yolks. Place over medium-low heat and add in the butter. Stirring constantly, bring the mixture to a simmer, then cook until thickened. Strain through a fine mesh and serve.
- Remove the cake and ice cream from the freezer. Slice the cake and pour sauce over it.

Find the recipe for the Key Lime Ice Cream HERE.
Find the recipe for the Meyer Lemon Angel Cake HERE.
Heather @ Sugar Dish Me says
January 18, 2014 at 11:24 amLove your new newsletter!!! Cake pinned & I’m totally trying that ice cream!!
Karyn Granrud says
January 18, 2014 at 1:01 pmThank you. It’s the first time I’ve tried a newsletter and only my second one sent. So glad you like it.
Angela says
January 18, 2014 at 12:51 pmi am in heaven for sure, away to pin this beauty
Karyn Granrud says
January 18, 2014 at 1:00 pmThanks so much for the pin. Enjoy this treat! It was great!
Angela says
January 18, 2014 at 2:47 pmThis looks SO delicious. your pictures are gorgeous!! http://www.handmadeintheheartland.com/
Debi and Charly @ Adorned From Above says
January 18, 2014 at 6:59 pmThis cake looks amazing.
Debi and Charly @ Adorned From Above
Mandy @ Sugar Bee Crafts says
January 22, 2014 at 9:15 amthanks for linking up to Take-A-Look Tuesday over at Sugar Bee Crafts – you were featured today! – – Mandy, SugarBeeCrafts.com
Karyn Granrud says
January 22, 2014 at 10:47 amWoo Hoo!! thanks so much!
Amy | Club Narwhal says
January 22, 2014 at 10:08 amUm, my jaw just totally dropped! This is gorgeous! And anything with lemon curd is my new bff 🙂 Can’t wait to try it out!