Lemon Angel Cake
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Lemon Angel Cake is a light and airy cake made with only three ingredients: an angel food cake mix, a can of lemon crème pie filling, and a little lemon juice. Serve alone or with Cool Whip or fresh whipped cream for a light and refreshing dessert.
This easy Lemon Angel Food Cake is a fantastic dessert option if you are short on time and looking for a refreshing lemon treat.
You don’t even need your mixer to whip up this little cake.
The whole family will love the bright lemon flavor and the spongy texture.
If you’re a pineapple fan, we also have a recipe for Pineapple Angel Cake that is a real winner in the easy desserts category.
Key to Success #1 – Do Not Add Water Called For on the Box
A box of angel food cake mix, a can of lemon crème pie filling, and some lemon juice are all you need to make this Lemon Angel Cake.
Make sure you get a box of angel food cake that simply requires water to be added.
If the angel food cake mix requires additional ingredients, it will not work in this simple easy recipe.
Simply combine the dry angel food cake mix, pie filling, and lemon juice in a mixing bowl.
You may use an electric mixer if you like, but you can easily whisk the cake together or stir it using a rubber spatula.
Once you add the pie filling and lemon juice to the angel food cake mix, you’ll start to notice a reaction as the mix begins to foam.
This gives a nice lift to the cake batter before it’s baked.
Key to Success #2 – Cool It Down
Your cake will be beautiful and fluffy when it comes out of the oven, but it may sink a little in the center as it cools.
This is OK and will have no effect on the taste of your cake.
It will still taste just as good.
If the sinking concerns you, simply cover it with Cool Whip or fresh whipped cream and no one will notice the difference.
Be sure to refrigerate the cake before serving as it is best served cold.
Key to Success #3 – Top With Whipped Cream (optional)
This wonderful Lemon Angel Food Cake is excellent on its own, but you can really elevate it by putting a beautiful chilled layer of Cool Whip or fresh whipped cream on top.
Fresh whipped cream is my topping of choice, but you can use regular Cool Whip or Lite Cool Whip if you would prefer.
You could also use a little bit of Reddi-Whip on each slice of cake instead of frosting the entire cake.
Or try serving your Lemon Angel Cake with some vanilla ice cream for a cool twist.
Save this Lemon Angel Food Cake recipe to your favorite Lemon Desserts board or your Angel Food Cake Ideas board.
Lemon Angel Food Cake
Ingredients
- 1 box, 16 oz Betty Crocker Angel Food Cake Mix
- 1 can, 21 oz lemon creme pie filling
- ¼ cup lemon juice
- 1 tub, 8 oz Cool Whip, or fresh whipped cream (optional)
Directions
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the dry angel food cake mix, lemon pie filling, and lemon juice. Pour into an ungreased 9×13-inch baking dish.
- Bake uncovered for 35 minutes. Remove from the oven and allow to cool completely.
- (optional) Top cooled cake with Cool Whip or fresh whipped cream.
Equipment
Nutrition Facts
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👋 Love this recipe❣️
Can I substitute your can lemon filling with a box of the shirriff lemon pie mix? 😊
I’ve never tried it but it’s worth a shot. I’d suggest following the directions to make the lemon pie filling and then stir it in with the cake mix. Let us know if it works out!