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Easy Lemon Angel Food Cake Recipe: Light, Lemony, and Foolproof

Easy Lemon Angel Food Cake

This simple two-ingredient lemon angel food cake combines angel food cake mix with canned lemon pie filling for a soft, airy, citrusy dessert. Finish it with confectioners’ sugar or an optional lemon glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box, about 16 ounces Angel food cake mix
  • 1 can, about 21 ounces Lemon pie filling
Optional Finish
  • As needed Confectioners’ sugar
Optional Lemon Glaze
  • 1 cup Confectioners’ sugar
  • 1 1/2-2 tablespoons Lemon juice
  • 1 teaspoon Finely grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking pan or line it with parchment for easier removal.
  2. Add the angel food cake mix and lemon pie filling to a large bowl. Stir or beat on low speed just until the mixture is evenly combined, taking care not to overmix.
  3. Spread the batter evenly in the prepared pan. Bake for approximately 25–35 minutes, until the top is golden brown and the center springs back lightly when pressed.
  4. Cool the cake completely before cutting, allowing at least 1 hour for the crumb to firm. Dust with confectioners’ sugar or drizzle with lemon glaze before serving.
  5. For the glaze, stir 1 cup confectioners’ sugar with 1 1/2–2 tablespoons lemon juice and 1 teaspoon finely grated lemon zest, if using, until smooth. Drizzle over the cooled cake.

Notes

Use angel food cake mix specifically, not yellow or white cake mix. The cake is easiest to slice after it has cooled fully, and leftovers should be covered and refrigerated if topped with glaze or kept for more than a day.