This Two-Ingredient Item Lemon Angel Food Cake comes together with just 2 store-bought items – lemon pie filling and angel food cake mix. You won’t need eggs, water, oil, or any other ingredients to bake this cake. Similar to our Blueberry Angel Food Cake, Pineapple Angel Food Cake, or Cherry Angel Food Cake recipes, this cake is amazing!
This fluffy, lemon cake is loaded with tangy lemon flavor and can be made in a 9 x 13 cake pan. If you’re looking for a fresh and fruity dessert to add to your menu, this cake is perfect! Plus, it’s quick to make, requiring only 35 minutes of your day for a delicious lower-calorie dessert.
So what are you waiting for? Put on your apron and get baking!
Why I Love this Cake
- Quick to make
- Almost fool-proof
- Family friendly
- Vibrant slightly tart flavor- perfect for fruit trifles
I love this cake because it doesn’t require much of my effort, and my kids all love it! It is super fluffy, light, but satisfying, and a fuss-free bake. It is like a cross between a lemon muffin and angel food cake. I personally love mine with a dollop of whipped cream and lemon, or berries on top!
How to Make Lemon Angel Food Cake
This cake is so simple to make and consists of really only a few steps for success.
Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
Grease a 9 x 13 baking dish with nonstick baking spray and set aside.
In a large bowl, add cake mix & the full can of lemon pie filling.
Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined.
Pour mixture into the pan, and bake for 30-33 minutes. The top will be fluffy, and cracked, but will slightly sink as it cools.
Allow cake to cool for 15 minutes before slicing & enjoy!
Cake Mix – Be sure to only use the 16 ounce size “just add water” variety of Angel food cake mix.
Lemon Filling – This is the same filling that is used in lemon pies. The can size must be 21 ounces.
Nonstick Baking Spray – For stone pans, I do find they need to be lightly greased. However, for this recipe, you do not need to grease a glass baking pans with nonstick spray. The angel food cake rises and needs the pan to “climb up” your pan. If you heavily grease it, the cake will not rise and will be a flat bust! Your cake will leave a coating in your glass pan, but once fully cooled you’ll be able to remove the slices from the pan.
Pan Size/Type – This can be baked in a 9 x 13 size rectangle pan, or a greased bundt cake pan. Personally, I prefer the 9 x 13 sized pan for the fluffiest cake.
Toppings – If you are following a certain lifestyle (like WW) I recommend using sugar-free whipped topping and berries. If not, whipped cream, or topping like Cool Whip tastes really good! Even some vanilla ice cream would pair well!
How to Store this Cake
This cake can be frozen (with no toppings) after cooling in an airtight container for up to 30 days. When stored at room temperature it will last 3-4 days when covered tightly.
More Lemon Dessert Ideas
Love lemon? So do we! Check out some of our favorite sweet treats below!
2 Ingredient Item Lemon Angel Food Cake
- 9 x 13 baking dish
- wire whisk
- large mixing bowl
- oven adjusted to the center rack position
- 16 ounces angel food cake *just add water variety- do not add water
- 21 ounces lemon pie filling
- Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Grease a 9 x 13 baking dish with nonstick baking spray and set aside.
- In a large bowl, add cake mix & the full can of lemon pie filling. Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined.
- Pour mixture into the pan, and bake for 30-33 minutes. The top will be fluffy, and cracked, but will slightly sink as it cools.
- Allow cake to cool for 15 minutes before slicing & enjoy!