2. Prepare cake mix as directed on package, adding lemon peel. Bake and cool cake as directed on package.
3. Combine water, sugar and cornstarch in small saucepan. Cook on medium-high heat until mixture thickens and clears. Remove from heat. Stir in lemon juice, vanilla extract and food coloring.
4. Alternate peach slices with strawberry slices around top of cake. Pour glaze over fruit and top of cake.
Tip
For angel food cakes, always use a totally grease-free cake pan to get the best volume.
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