Two Ingredient Lemon Cake
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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
Real Mom Kitchen
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 9x13 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.
