1 pint heavy whipping cream, whipped until very stiff peaks form
1 angel food cake, baked in a 12" loaf pan (or use a regular angel food pan, or purchase a ready-made angel food at the bakery)
How to make it
Gently fold the sweetened condensed milk, lemon juice, and grated lemon peel into the stiffly whipped cream.
Cut the angel food cake horizontally into thirds.
Spread some of the whipped cream frosting over the cut surface of the bottom of the cake; repeat with the next section of cut cake, then place the top section on the cake.
Frost top and sides of the cake with the remaining whipped cream mixture.
Keep frosted cake in the refrigerator until ready to serve.
Serve each piece with a twisted slice of lemon, if desired. For color, I have also topped each slice with a few fresh blueberries, sliced strawberries, or sliced kiwi...very pretty presentation and a refreshing, light dessert.