Two Ingredient Lemon Cake
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If you’ve been searching for a dessert that’s as simple as it is satisfying, this Two Ingredient Lemon Cake has been a favorite in my kitchen since 2011—and for good reason. The recipe is delightfully fuss-free: all you need is a box of angel food cake mix and a can of lemon pie filling. That’s it! No eggs, oil, or extra steps. Just mix, bake, and enjoy a light, sponge-like cake with a subtle lemon flavor that tastes like summer in every bite.
Of course, I like to dress mine up a bit for extra flair—fresh strawberries and a dollop of whipped cream add a sweet and creamy finish that makes it feel special without any real effort. And if you’re looking for a patriotic dessert for Memorial Day or the 4th of July, just scatter on a few blueberries alongside the strawberries for an easy red, white, and blue treat.
Honestly, this cake is way better than those store-bought sponge cake cups, and it comes together with hardly any prep. Whether you’re hosting or just craving something bright and light, this lemon cake is a go-to I keep coming back to.
Ingredients for Two Ingredient Lemon Cake
- ANGEL FOOD CAKE MIX
- LEMON PIE FILLING (I USED WILDERNESS)
- FRESH BERRIES
- WHIPPED CREAM
Instructions for Two Ingredient Lemon Cake
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine one box of angel food cake mix (if your box includes two packets, use both) with one can of lemon pie filling. Stir until everything is fully blended and the batter looks light and fluffy.
Pour the batter into a 9×13-inch baking dish that you spray lightly with cooking spray or line with parchment paper for easy removal. Smooth out the top with a spatula.
Bake for about 20 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing.
Serve each piece with a generous spoonful of whipped cream and a handful of fresh berries—strawberries, blueberries, or raspberries make a gorgeous topping. And just like that, you’ve got a bright, airy dessert that’s sure to impress with minimal effort.
Frequently Asked Questions
Can I use a different flavor of pie filling?
Absolutely! Try something like key lime for a fun twist. Just keep the texture similar to lemon pie filling for best results.
Do I need to grease the pan? No, but you can line your 9×13-inch pan with parchment paper to prevent sticking and make cleanup easier.
Can I add toppings or mix-ins?
Definitely! Top with whipped cream, fresh berries, or a drizzle of lemon glaze. You can also fold in white chocolate chips or coconut flakes before baking.
Why does the cake sometimes sink in the middle?
That’s normal! The airy batter can deflate slightly as it cools. It still tastes delicious and can be covered with whipped cream or berries to disguise any dips.
Can I add lemon zest or extract for more flavor?
Definitely! A teaspoon of lemon zest or a splash of extract will boost the citrus flavor without affecting the texture.
Can I turn this into a layered dessert or trifle?
Absolutely! Cut the cake into cubes and layer with whipped cream, lemon curd, and berries for a quick and beautiful trifle.
FOR MORE RECIPES LIKE THIS, TRY:
- Patriotic Shortcake Parfaits
- Strawberry Shortcake Croissants
- Cupcake Shortcakes
- Oatmeal Brownie Strawberry Shortcakes
Two Ingredient Lemon Cake
Real Mom Kitchen
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 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.
Nutrition
Recipe adapted from Practically Living.
