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Light, flavorful Lemon Sponge Cake has two ingredients

By Brenda Stanley

For the Deseret News

Published: Thursday, May 9 2013 4:12 p.m. MDT

Belle's Lemon Sponge Cake is easy to make.

Brenda Stanley

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Dessert is something I feel should be the crowning glory of the day. A treat is what you need after a long and stressful day of work or raising kids. But the calories and fat that go with desserts can make them an evil temptation, which of course, makes them even more appealing. But here is a dessert that is not only fat free, but less than 200 calories. You may be thinking, “Can it get any better?” Well, yes, it can. This dessert has only two ingredients and can be put together in less than 30 minutes.

It is Lemon Sponge Cake and it is moist and flavorful that isn't any need to spend hours measuring ingredients and hoping it bakes up just right. I’ve even tried this recipe with other flavors and it is equally delicious. Like with all my recipes, let your family and friends think you worked all day. No one has to know it was this simple.

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Belle’s Lemon Sponge Cake

1 box angel food cake (dry)

2 (15 ounce) cans lemon pie filling

Grease a 9-by-13-inch pan. Mix together the angel food cake mix and pie filling and spread into the prepared pan. Bake at 350 for 25 minutes or until top starts to brown. Cut into squares and sprinkle with powdered sugar, if desired.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. Her website is at talesofthedinnerbelle.com.

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