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!
Recipe Tips
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
Equipment
- 9 x 13 baking dish
- wire whisk
- large mixing bowl
- oven adjusted to the center rack position
Ingredients
- 16 ounces angel food cake *just add water variety- do not add water
- 21 ounces lemon pie filling
Instructions
- 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!
Amy Desrosiers says
Sure, you can use whatever you’d please.
Judith L Crigger says
Can you use a buttercream frosting?
Margaret says
Easy Peasy! Lemon squeezy! Delicious! This IS A CAKE! My note to some reviews is:: If it’s not coming out “cake-like” for you then you are not understanding how easy this recipe is! Just two simple ingredients! I would relate it to almost like a sponge cake! I added some grated peel from a lemon and the juice of lemon for added lemony zing! LOVED IT!! It turned out amazing! Will make again….and again! Great recipe!
Delphine Troszak says
Love it. Very easy 👏👏
Delphine Troszak says
Love it 👏
Amy Desrosiers says
Hello, yes you sure can!
Carol Sturgess says
Can I make my own lemon curd and use it instead of store bought?
Amy Desrosiers says
Hello,
I would make it the day before for best taste but it does last three days.
Vicki Heilmann says
How many days does this keep fresh? Would 3 days be a fair guess. I’d like to make this ahead either one or two days before an event.
Deb Breniser says
I use this for my strawberry shortcake. Yummy
Sheila says
I’m going to try this delicious looking recipe tomorrow, I’m giving it to a lady who is in nursing home, .If I use an 8×8 pan how much of the batter should I use , also should I cut back on baking time? I’m sending cool whip and raspberry sauce to top it. Thank you for your recipe and advice👏❤️
Amy Desrosiers says
Hi, sorry for the late reply. This cake is very picky with baking so I cannot say for sure!
Mari says
Hello, I am making this cake today. I would like to use half the cake mix and half the lemon pie filling.
Will this work? Can I put it in a loaf pan?
Thanks, Mari
Virginia says
I just made this …. not a cake really. Not a pudding. It was a cross and not at all what I expected I was making a cake for birthday and wanted something different Sorry but this one can’t be considered a cake. It was a waste for me
Amy Desrosiers says
Hi, make sure to use gluten free cake mix, and double check that the filling is in fact gluten free.
Robyn says
So yummy! I used a disposable pan and baked it in on top of a cookie sheet. I also baked for two additional minutes. I generously sprinkled powdered sugar after it cooled.
Lisa says
How can I make this gluten free?
Amy Desrosiers says
Hello, you sure can!
Joyce Coovert says
Can you use lemon cream pie filling
Amy Desrosiers says
Hello, they do not need to be!
Stacey says
Should leftovers be refrigerated?
Amy Desrosiers says
Spray it!
Heather says
If you make this in a 9×13 aluminum pan do you still spray it? Or no spray? Thanks
Amy Desrosiers says
Hello, yes that will work!
Dianne says
Our local store only had the 15.75 net weight can of lemon pie filling – will that work?
Amy Desrosiers says
Hello, just the bottom is good!
Peggy says
Should I grease both sides and bottom,
Tony says
I made it as you described. It was amazingly simple and delicious.
Amy Desrosiers says
Hi, Betty Crocker is what I used. It tasted great!
Dawn says
Hi I made it and the texture was gr8 but the chemical taste was harsh..no1 else seems to have had this issue..I used Duncan Hines..did u use a different brand?
Judy Luce says
I have not made it yet but got the lemon pie filling at shop rite.
Gwen says
It’s 2 Ingredients people. That’s it. But I added the juice and rind of one lemo. And it was over the top. Cool whip topping with toasted coconut and pecans. Yummy.
Sharon says
If I used an angel food cake pan, would or should I invert it?
Amy Desrosiers says
Yes, you can! Enjoy
Coleen Kint says
Can I add fresh blue berries?
Amy Desrosiers says
Hello, it sure does! We have a lot of variations here, on the blog!
Linda says
I wonder if this would work with other pie fillings??
Amy Desrosiers says
You always need to flip a cake to remove it from the bundt pan. I have not made this in a bundt pan, but I have made this one: https://www.sizzlingeats.com/pineapple-angel-food-cake/
Amy Desrosiers says
Thank you, Donna for sharing!
Donna Wojtysiak says
I made this cake last night and it was a hit! I will be making it again. It was so simple and fast!❤❤❤
Linda says
is the baking time different if i use a bundt pan ?? if using a bundt pan would i need to invert it unside down like for a regular angel food cake???
Wendy Americo says
Amazon sells the lemon filling
Beverly Sturgeon says
This is awesome! Mixed up just a small batch of lemon glaze with powdered sugar and lemon juice to lightly drizzle over top when cooled. Perfect!
Amy Desrosiers says
Hello, you can use homemade lemon curd!
Bonnie says
I cant find the canned lemon filling. Could you use the lemon filling that you make from a mix or homemade lemon curd where i use fresh lemon juice. Want to try this very much.
Amy Desrosiers says
Hello,
This is not a cake for that unfortunately!
Valerie says
Do you think I could make this into a layer cake?
Carolyn says
Thank you for sharing… Im anxious to make your easy Lemon pie/ cake..
ill let you know how mine works…
Regards, Carolyn Hennis
2/24/2022
Amy Desrosiers says
Hello, I am sorry but that would not work to my knowledge.
If you could find lemon curd that would also work.
Auddie says
Could I use instant pudding as I could not find canned lemon pie filling
Amy Desrosiers says
Hi Shirley,
This recipe is pretty straight to the point in that I clearly show the ingredients out, in the bowl, and make note that you do not use water. This recipe comes together with JUST the mix and canned filling.
Shirley Wright says
I need a little more instructions on whether or not you use water in this recipe. It doesn’t seem clear. Do you add the water it says on the cake mix or not. Do I just you the dry cake mix and a can of lemon pie filler, Thank you