Lemonade Loaf Recipe
Ingredients
| 1 10x4x2-in. loaf angel food cake | ||
| Vanilla Ice Cream | 1 Quart | |
| 1 6-oz. can frozen pink lemonade concentrate | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Slice cake lengthwise in 3 even layers.
Stir ice cream to soften.
Zigzag lemonade concentrate through ice cream until marbled, using spoon; spread between cake layers.
Freeze.
Spread top and sides of loaf with whipped cream 1 hour before serving.
Return to freezer.
Stir ice cream to soften.
Zigzag lemonade concentrate through ice cream until marbled, using spoon; spread between cake layers.
Freeze.
Spread top and sides of loaf with whipped cream 1 hour before serving.
Return to freezer.
Chef
