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.
Ingredients
Scale
- 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)
Instructions
Preheat & Prep Pan:
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×5-inch loaf pan or a bundt pan.
Combine Mix & Filling:
- In a large bowl, empty the dry angel food cake mix.
- Pour in the entire can of lemon pie filling.
Add Fresh Lemon:
- Zest the lemon directly over the bowl, then juice it and add the juice to the batter.
Blend:
- Whisk or stir vigorously until no streaks of dry mix remain and the batter is smooth.
Bake:
- Transfer batter to the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 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
