Lemon Angel Cake

Lemon Angel Cake is light, fluffy and bursting with citrus — but the best part? There’s only three ingredients. No, I’m not kidding. It’s a crowd-pleasing dessert-hack that tastes like sunshine in every bite.

Why You’ll Love This Lemon Angel Cake Recipe

• Only 3 ingredients – No oil, eggs, or fuss!
• Super light and fluffy – Thanks to the magic of angel food cake mix.
• Bright citrus flavor – Enhanced by fresh lemon zest.
• No mixer needed – Just stir and bake!

Making a Lemon Angel Cake

First, preheat your oven to 350° and have your 13 x 9-inch baking dish standing by. No need to spray or grease the dish, though.

Then, in a large mixing bowl, combine the angel food cake mix and lemon pie filling. Gently fold together until fully incorporated.

Add the lemon zest and stir to evenly distribute the citrus flavor. Quick Note: save the lemon in case you want the juice for a lemon glaze after it’s baked.

Next, pour the batter into your baking dish and spread into an even layer.

Bake for 30 minutes, or until the top is golden brown and the center springs back when touched.

Then, let cool completely before cutting into squares. And, yeah, that’s it. What did you expect with only three ingredients? Ha!

Last thought, the cake usually deflates due to the rich moisture of the pie filling. You didn’t do anything wrong, it’s just the nature of the cake.

Serving Ideas

• Serve plain for a light, low-fat dessert.
• Top with fresh berries for a fruity twist.
• Add a scoop of vanilla ice cream for a summertime treat.
• Give it a dusting of powdered sugar over the top.
• Make a simple glaze of powdered sugar and the juice from that lemon you zested.
• Zest a fresh layer of lemon zest over some whipped cream just before serving.

Recipe Notes

• Don’t grease the pan. Angel food cakes rise best when they can cling to the sides of the dish.
• Use only the dry cake mix – don’t add eggs or water.
• This cake is best enjoyed the day it’s baked but can be stored in an airtight container at room temperature for up to 3 days.
• Add blueberries! Before baking, mix 1 1/2 cups of frozen blueberries with 1 tablespoon cornstarch. Stir until well coated, then stir blueberries into cake batter.

More Lemon-y Inspired Recipes:

• No Bake Lemon Blueberry Dessert
• Sugar Cookie Lemonade Crumble
• Classic Lemon Pie
• No Bake Lemon Lush
• Brandy Lemonade Slushies
• Lemon Ricotta Pasta
• or enter “Lemon” in the search bar, or you can click HERE. There’s so much more to choose from.

Frequently Asked Questions

• What is Lemon Angel Cake?
  Lemon Angel Cake is a light, fluffy dessert made with just three ingredients: angel food cake mix, lemon pie filling, and fresh lemon zest. The combination creates a soft cake with bright citrus flavor and an airy texture.
• Do I need to add the ingredients listed on the cake mix box?
  No. For this recipe, use only the dry angel food cake mix. Do not add the eggs, oil, or water that the box directions usually call for.
• Why did my Lemon Angel Cake sink or deflate after baking?
  This is normal for this recipe. The moisture from the lemon pie filling makes the cake extra soft, which can cause it to deflate slightly as it cools. It will still taste delicious.
• Do I need to grease the baking dish?
  No. Angel food cakes rise best when the batter can cling to the sides of the pan, so it’s best to bake the cake in an ungreased baking dish.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Lemon Angel Cake

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