In preparation for the 4th of July it is Red, White, and Blue Week here at RMK! All week long, I will share with you recipes that will help you show your patriotism on the 4th for your celebration. We are starting of the week with a lovely recipe for a two ingredient lemon cake. Technically, I used more than 2 ingredients because I topped the cake with berries and whipped cream. However, the actual cake itself is only 2 ingredients – an angel food cake mix and a can of lemon pie filling. Yes that it is!
Those 2 simple ingredients create a cake that give you a sponge -like cake with a light lemony flavor. It is so much better than those little sponge cake cups you can get at the store. Now, I only topped my two ingredient lemon cake with strawberries, but just throw a few blueberries on top and you have your red, white, and BLUE dessert for your celebration has never been easier.
Be sure to check out the rest of my red, white, and blue week. There will be patriotic parfaits, five minute patriotic pie, red, white, and blue pudding pops, red white and blue Jello salad, and a red white and blue fab five.
Two Ingredient Lemon Cake
Ingredients
- 1 (1 lb) package of angel food cake (I used Western Family)
- 1 (15.75 oz) can of lemon pie filling (I used Wilderness)
- fresh strawberries and blueberries, if desired
- whipped cream
Instructions
- In a bowl, combine the cake mix (Mine had to packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
- Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.
Recipe adapted from Practically Living.
32 comments
[…] Recipe from Real Mom Kitchen […]
[…] Recipe from Real Mom Kitchen […]
I decided to bake this in two loaf pans instead of the 9 x 13 pan. Not sure if this was the correct thing to do. It is very good and came out of the pans exactly like an angel food cake does, but it was not cakey, more like a very thick pudding. It is sticky as others have said, but if you cut it with a sawing motion like you do with an angel food cake, it cuts well. Next time will make it 9 x 13 and see if that makes a difference. Also had to bake it longer than suggested.
I decided to bake this in two loaf pans instead of the 9 x 13 pan. Not sure if this was the correct thing to do. It is very good and came out of the pans exactly like an angel food cake does, but it was not cakey, more like a very thick pudding. It is sticky as others have said, but if you cut it with a sawing motion like you do with an angel food cake, it cuts well. Next time will make it 9 x 13 and see if that makes a difference. Also had to bake it longer than suggested.
How do you store in. In refrigerator or covered on the counter?
How do you store in. In refrigerator or covered on the counter?
[…] all recipes turn out the way you hope and this one is a great example. I found a recipe that looked delicious and only used two ingredients, lemon pie filling and a box of angel food cake […]
[…] all recipes turn out the way you hope and this one is a great example. I found a recipe that looked delicious and only used two ingredients, lemon pie filling and a box of angel food cake […]
Do you make the angel food cake directions from box (adding water) and then add in filling or just the mix and filling?
Thanks…looks really good.
Just add the pie filling.
Do you make the angel food cake directions from box (adding water) and then add in filling or just the mix and filling?
Thanks…looks really good.
Just add the pie filling.
do you not need to add eggs or water?
do you not need to add eggs or water?
Really lemony and really dense…not so sure I want to make again.
Really lemony and really dense…not so sure I want to make again.
I’ve made something similar with various pie fillings (blueberry, strawberry, cherry, peach..) I’m going to have to try it with lemon!
I’ve made something similar with various pie fillings (blueberry, strawberry, cherry, peach..) I’m going to have to try it with lemon!
Could i use lemon curd instead of pie filling if so how much?
Could i use lemon curd instead of pie filling if so how much?
I made this last night and it was so tasty but….it wasn’t as cakey looking as your photo and very hard to get out of the pan…super sticky. I actually baked it about 5 minutes longer too. Do you have any tips? Should I spray the pan, bake it longer? It was also very hard to cut…..it stuck to whatever knife I tried. Help! I’m a novice 🙂
I made this last night and it was so tasty but….it wasn’t as cakey looking as your photo and very hard to get out of the pan…super sticky. I actually baked it about 5 minutes longer too. Do you have any tips? Should I spray the pan, bake it longer? It was also very hard to cut…..it stuck to whatever knife I tried. Help! I’m a novice 🙂
This sounds wonderful and easy, which I’m all for!
This sounds wonderful and easy, which I’m all for!
This looks like a great summer dessert. I will try very soon. Thanks
This looks like a great summer dessert. I will try very soon. Thanks
Sounds so light….think I’ll give it a try today…
Can’t wait……
Blessings,
shug
Sounds so light….think I’ll give it a try today…
Can’t wait……
Blessings,
shug
I make something very close to this with Angel Food Cake mix and crushed pineapple. Will try the lemon soon. Thanks!
I make something very close to this with Angel Food Cake mix and crushed pineapple. Will try the lemon soon. Thanks!
I’ve got 4th of July Week going on at my blog, too – great minds think alike! This sounds fantastic!
I’ve got 4th of July Week going on at my blog, too – great minds think alike! This sounds fantastic!