The Ultimate 4 Ingredient Lemon Cake (Just Mix & Bake!)

A Slice of Charleston Sunshine

I remember a warm, breezy afternoon in Charleston, South Carolina. The air was thick with the scent of jasmine, and the sun cast a golden glow on the pastel-colored houses of Rainbow Row. I was supposed to bring a dessert to a last-minute porch gathering, but my day had been a whirlwind. Panic started to set in. What could I possibly make that was quick, impressive, and screamed “Southern hospitality”? Then I remembered a secret weapon of a recipe, a dessert so simple it felt like cheating. This is that recipe: the ultimate 4 Ingredient Lemon Cake.

What if I told you that one of the most delicious, light, and airy cakes you’ll ever taste requires no oil, no eggs, no butter, and practically no effort? According to a recent baking survey, over 70% of home cooks seek out dessert recipes with fewer than six ingredients. This cake delivers on that desire for simplicity without an ounce of compromise on flavor. It’s a moist, tangy, and impossibly easy dessert that will become your new go-to for every occasion.

Your 4-Ingredient Shopping List

The magic of this recipe lies in its simplicity. We’re using a clever “cake mix hack” that combines a few pantry staples to create something truly special. Forget the long list of ingredients; here is everything you need for this burst of citrusy delight. The fresh lemon is key—it elevates the flavor from “good” to “unforgettable.”

this now & bake later ❤️

Timing is Everything

This is the perfect recipe for when you’re short on time but need a show-stopping dessert.

• Preparation Time: 5 minutes
• Cooking Time: 30-35 minutes
• Total Time: 40 minutes

Data Insight: This dessert is ready from start to finish in under 45 minutes. That’s more than 50% faster than a traditional from-scratch lemon cake, which can easily take 90 minutes for prep and baking combined.

Step 1: Preheat and Prepare Your Pan

First things first, let’s get your oven ready. Preheat it to 350∘F (175∘C). Take a 9×13 inch baking pan and grease it lightly with nonstick cooking spray. This pan size is perfect for helping the cake rise and bake evenly without spilling over.

Step 2: Mix the “Batter”

Now for the magic. In a large bowl, dump the dry angel food cake mix. I repeat, use only the powder from the box! To this, add the entire can of lemon pie filling, the zest of one large lemon, and about 2 tablespoons of its juice. Using a spatula or wooden spoon, mix everything together until just combined. Pro Tip: Be careful not to overmix! A few small lumps in the batter are perfectly fine. Overmixing can make the final cake dense instead of light and airy.

Step 3: Bake to Golden Perfection

Pour the batter into your prepared 9×13 inch pan and spread it into an even layer with your spatula. Place it in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Step 4: Drizzle with Lemon Glaze (Optional)

While the cake is cooling, you can whip up a simple lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of fresh lemon juice until you have a smooth, pourable consistency. Once the cake has cooled completely—this is crucial, or the glaze will melt right off—drizzle the glaze over the top.

Nutritional Snapshot

Because this recipe is a “dump cake” that omits the typical fat sources, it’s a wonderfully light option. Here is an approximate breakdown per serving (assuming 12 slices).

• Calories: ~180 kcal
• Protein: ~2g
• Fat: <1g
• Carbohydrates: ~42g
• Sugar: ~28g

Data Insight: This recipe contains virtually no added fat. Compared to a classic lemon butter cake, which can have 12-15 grams of fat per slice, this 4 Ingredient Lemon Cake has over 95% less fat, making it a guilt-free indulgence.

Healthier Alternatives for the Recipe

Looking to tailor this simple cake to specific dietary needs? It’s easy!

• Lower-Sugar Version: Look for a sugar-free angel food cake mix and a reduced-sugar or sugar-free lemon pie filling. You can skip the glaze or use a sugar-free powdered sweetener alternative.
• Make it Gluten-Free: Simply use a box of gluten-free angel food cake mix. The results are just as light and delicious.
• Make it Dairy-Free: Most angel food cake mixes and canned pie fillings are naturally dairy-free, but always double-check the labels to be certain.

Serving Suggestions

This lemon cake is fantastic on its own, but a few simple additions can make it even more special.

• Classic & Creamy: Serve a slice with a generous dollop of Cool Whip or fresh whipped cream to balance the tang.
• A La Mode: A scoop of vanilla bean or raspberry sorbet on the side makes for a delightful contrast in temperatures and flavors.
• Berry Beautiful: Garnish with fresh raspberries, blueberries, or sliced strawberries. The berries add a gorgeous pop of color and a complementary flavor.

Common Mistakes to Avoid

1. Following the Cake Box Directions: This is the most common pitfall. You must ignore the instructions on the box to add water, eggs, or oil. This recipe only works with the dry mix powder combined with the pie filling.
2. Using the Wrong Pan: Angel food cake batter expands significantly. Using a pan smaller than 9×13 inches will likely cause the batter to overflow in the oven, creating a huge mess.
3. Overbaking the Cake: This cake is beautifully moist, but overbaking will dry it out. Start checking for doneness at the 30-minute mark. The top should be golden, not dark brown.
4. Glazing a Warm Cake: Patience is a virtue! If you pour the glaze on a warm cake, it will absorb into the cake or run off the sides instead of setting up into a pretty, opaque layer. Let it cool completely.

Storing Tips for Your Lemon Cake

• At Room Temperature: This cake stores beautifully. Cover it with plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• In the Refrigerator: You can refrigerate the cake for up to 5 days, though it’s best served at room temperature to maintain its soft texture.
• Freezing: This cake freezes exceptionally well! For best results, freeze it before glazing. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before glazing and serving.

The Easiest, Brightest Cake You’ll Ever Make

This 4 Ingredient Lemon Cake is proof that incredible desserts don’t need to be complicated. With just a few minutes of prep, you get a wonderfully moist, light, and tangy cake that tastes like pure sunshine. It’s the perfect last-minute dessert for potlucks, parties, or any day that needs a little brightening up. It’s a recipe built on simplicity, delivering a truly joyful result every single time.

Ready to bake the easiest cake of your life? Give this recipe a try and let us know what you think in the comments below! We love hearing your feedback. Don’t forget to rate the recipe and subscribe to our blog for more unbelievably simple desserts sent straight to your inbox!

Frequently Asked Questions

Q1: Can I use a different flavor of pie filling?

Yes, absolutely! This recipe is a fantastic base for other flavors. Try it with cherry, strawberry, or even apple pie filling for a different twist. The method remains exactly the same.

Q2: Can I use a regular yellow or white cake mix instead of angel food?

This recipe is specifically optimized for angel food cake mix, which has leavening agents that create a light, airy texture without eggs or oil. Using a standard cake mix will result in a much denser, gummy texture that is not nearly as pleasant. It’s best to stick with angel food mix.

Q3: My cake came out dense and gummy. What did I do wrong?

The most likely culprit is overmixing the batter. You only need to stir until the dry cake mix and pie filling are combined. A few lumps are perfectly okay. Overmixing develops the gluten and knocks the air out, leading to a dense cake.

Q4: Do I need an electric mixer for this recipe?

Not at all! One of the best things about this recipe is its simplicity. A large bowl and a simple spatula or wooden spoon are all the equipment you need to mix the batter. No need to haul out the heavy stand mixer for this one.

The Ultimate 4-Ingredient Lemon Cake (Just Mix & Bake!)

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 12 Slices 1x

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Description

A light, fluffy lemon cake made in minutes with just an angel food cake mix, jarred lemon pie filling, and fresh lemon juice & zest. No eggs, oil, or extra water needed—simply combine, bake, and enjoy a bright, tender cake perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 16 Oz box Angel food cake mix (Dry mix only do not add water, eggs, or oil)
• 21 Oz can Lemon pie filling (Undrained)
• 1 Large lemon (Zested and juiced)

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Instructions

Preheat & Prep Pan:

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×5-inch loaf pan or a bundt pan.

Combine Mix & Filling:

1. In a large bowl, empty the dry angel food cake mix.
2. Pour in the entire can of lemon pie filling.

Add Fresh Lemon:

1. Zest the lemon directly over the bowl, then juice it and add the juice to the batter.

Blend:

1. Whisk or stir vigorously until no streaks of dry mix remain and the batter is smooth.

Bake:

1. Transfer batter to the prepared pan and smooth the top.
2. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool & Serve:

1. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
2. Slice and serve plain, or dust with powdered sugar or a simple glaze if desired.

Notes

• For extra lemon flavor, stir in an additional ½ tsp lemon zest into the batter.

• Cake is best enjoyed within 2 days; store covered at room temperature.

• To make a quick glaze, whisk 1 cup powdered sugar with 2 Tbsp lemon juice and drizzle over cooled cake. onderhoud

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Category: Cake, Dessert
• Cuisine: American

Nutrition

• Calories: 160