3-Ingredient Lemon Cake
Updated
Updated
I absolutely love this ridiculously Easy Lemon Cake. Made with just 3 ingredients and 5 minutes of prep, it’s baked until golden around the edges with a delightfully light and airy texture. It’s a perfect citrusy dessert for summer or anytime I’m craving something sweet and simple.
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Easy 3-Ingredient Lemon Cake Recipe
If you love lemon pound cake or lemon bars and are craving a lemon treat, but lack the time or energy to make them, this easy lemon cake is an absolute gift! I’ve created this recipe so it’s made with just 3 ingredients and 5 minutes of prep—it truly doesn’t get any easier.
Using a simple combination of angel food cake mix, lemon pie filling, plus juice and zest from a lemon, it is baked for a short time until golden in appearance and light and airy in texture. I’ve added a dusting of powdered sugar, which is optional, but a nice way to finish off the dessert.
I like to prepare this lemon dessert for potlucks, brunch, luncheons, holidays, or any occasion when I need a quick dessert using pantry items.
3 Ingredient Lemon Cake
Ingredients
- 16 oz box angel food cake mix, (Just the powder mix. Do not add water, eggs, oil, or anything else—any brand works)
- 21 oz can lemon pie filling
- 1 large lemon, (juiced and zested)
- powdered sugar, ((optional, for dusting)
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray.
- Add all the ingredients to a mixing bowl and combine until incorporated and smooth—don't over mix or whip.
- Pour batter into prepared pan in an even layer.
- Bake for about 30 minutes or until slightly golden and a tester comes out clean.
- Let cool completely, then lightly dust with powdered sugar, if desired. Cut into squares and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make 3-Ingredient Lemon Cake Step by Step
Prep the oven and baking pan: Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray.
Combine the ingredients: Add a 16 oz box angel food cake mix (just the powder), 21 oz can lemon pie filling and the juice and zest of one lemon to a mixing bowl and combine until incorporated and smooth. Make sure not to over mix or whip.
Transfer to pan: Pour batter into prepared pan in an even layer. Bake for about 30 minutes or until slightly golden and a tester comes out clean.
Cool and enjoy: Let cool completely, then lightly dust with powdered sugar, if desired. Cut into squares and enjoy!
Tips and Variations
- Do not use lemon Jello pudding: Jello pudding and lemon pie filling are not interchangeable. Lemon pudding will change the consistency.
- Use lemon curd: The lemon pie filling can be replaced with an equal amount of lemon curd, either store bought or our quick and easy homemade lemon curd for best flavor.
- Add in blueberries: Lemon and blueberries love one another! Feel free to toss in up to 1/3 cup of fresh blueberries.
How to Store Leftovers
This lemon cake is best eaten the day it’s made, but leftovers will keep for a bit longer. Store leftovers in individual portions in the refrigerator in an airtight container with wax paper or cling wrap in between. They will keep for 3 to 4 days.
You can also freeze either the whole cake or cut it into portions. Wrap tightly, then transfer to a freezer-safe Ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or set out on the counter at room temperature for about 30 minutes.
Serving Suggestions
I usually dust the baked, cooled cake with powdered sugar or a drizzle of lemon icing. This is completely optional and not needed for the cake to turn out, but it does add an extra level of deliciousness and visual appeal.
When snack time hits, I like to grab a slice of cake and relax with a cup of cool boba tea, a luscious Starbucks caramel frappe or a refreshing and fruity strawberries and cream agua fresca.
Love this recipe! I get asked to bring this to events all the time. Thank you for sharing.
so easy and absolutely delicious! love your recipes!
Can you do this recipe using a lemon cake mix or a chocolate one?
No, this recipe only works with angel food cake mix.
I didn’t see this and tried with lemon cake mix. Did not come out well lol
Just tried it. Loved it! I didn’t have a lemon so I substitute Realemon lemon juice. Easy recipe, and I liked that it only takes 30 minutes in the oven.
Can you make instant pudding instead of buying canned? Would it turn out the same? I figured 1 large pkg
Thanks, will wait for your response
Hi Jaq – I’ve never tested this recipe using instant pudding, so I can’t vouch for the results.
i did not make this but a family member did and it was great !!! maybe add some lemon zest to the powdered sugar toping for those who really love lemon flavor !!
I wanted to take to a family reunion, but will have no refrigeration, does it have to be refrigeratged?
The cake can sit out on the counter for several hours before needing to be refrigerated
Insanely delicious! Two minutes to put together. Make sure to use a big enough pan as batter expands. Would be delightful with a scoop of vanilla bean ice cream and a drizzle of chocolate
Do you think you put this in a Bundt pan?
This recipe is not ideal for a bundt pan
Can this be made into a layer cake also ?
Hm. It’s fairly spongey, but I guess so. Try it!
HI, Why does leftover lemon cake (or the pineapple version) really need to be refrigerated? We usually leave leftover cake at room temp unless it has dairy icing or filling, so just wondering.
This cake is so easy to make and tastes absolutely delicious.
I ate every bite myself. And then had to handcuff my self to keep from making more!
Hi I was going to make this and had a question. The angel food cake mix I bought has two separate mixtures in it one called angel food cake flour mixture and one called angel food egg white mixture. I’m confused do I use both of these or just the cake flour mixture? Thanks
Hi Lauren – I honestly can’t say, sorry. I’ve never bought angel food cake mix that had 2 separate pouches. I just know that this cake will not turn out with regular cake mix…it must be angel food cake mix. I’m just concerned that if your box had two different ones, the amount of angel food cake mix included won’t be enough.
Oh the kids love thus cake and so easy
I’m going to try this with a gluten-free angel food cake mix for my daughter hopefully
Made this for Easter and it was a hit. SO EASY. I served with fresh whipped cream.
Easy as it gets and delicious, thanks!
I made your lemon curd recipe will I still need to add the additional lemon juice and zest for the cake? The curd is amazing!!
I loved the lemon, so good, do you think I could try a light cherry pie filling with the Angel Food Mix?
I really like this recipe and will make it again. I have gallbladder issue and cannot have a lot of fat on my diet and this hits the spot! I’m glad I added that lemon because with put it it would be flat. It rose more than what the picture shows and that was scary lol. Took about 40 min. But I lined mine with parchment paper and I don’t think I will again. Thank you for the recipe!
This cake looks delicious as I love, love lemon. I haven’t made it yet but I need to know is the lemon filling 21 oz by weight or volume. I want to use homemade curd so that would be a factor.
Hi Paul – a 21 ounce can of lemon pie filling is net weight. Hope that helps. Enjoy!
I love this recipe. It was easy!
Love this recipe
This was delightful! So easy and light. I served with fresh whipped cream. Would make again. Might add some blueberries to the batter next time as suggested.
LOVE this recipe! Sometimes I dust with powdered sugar and sometimes I drizzle with icing. Everyone loves it and it’s SO easy!
I’ve been making this but without the lemon juice. Will add it next time. Such a Great and Easy recipe.