Two Ingredient Lemon Cake
This Two-Ingredient Lemon Cake is a light, sponge-like dessert made simply with angel food cake mix and lemon pie filling—no eggs or oil required. It bakes up golden and airy in about 20 minutes, and can be topped with whipped cream and fresh berries for a festive, flavor-packed finish. Whether you're keeping it casual or dressing it up for a celebration, this easy recipe delivers citrusy charm with almost no prep.
Servings 12 servings
Calories 202kcal
Ingredients
- 1 lb pkg angel food cake mix (I used Western Family)
- 15.75 oz can lemon pie filling (I used Wilderness)
- fresh berries 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.
Nutrition
Serving: 1 serving | Calories: 202kcal | Carbohydrates: 48g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 6mg | Sodium: 403mg | Potassium: 48mg | Fiber: 1g | Sugar: 36g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg