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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.

Two Ingredient Lemon Cake | realmomkitchen.com

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.

2 Ingredient Lemon Cake recipe | realmomkitchen.com
2 Ingredient Lemon Cake recipe | realmomkitchen.com

Two Ingredient Lemon Cake

Real Mom Kitchen

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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.
Tried this recipe?Let us know how it was!

Recipe adapted from Practically Living.

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32 Comments

  1. Pingback: 2-Ingredient Luscious Lemon Cake | Six Sisters' Stuff
  2. Pingback: 2-Ingredient Luscious Lemon Cake | Six Sisters' Stuff
  3. 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.

  4. 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.

  5. Pingback: Recipe Fail | Moore than a Mommy
  6. Pingback: Recipe Fail | Moore than a Mommy
  7. 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.

  8. 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.