Ridiculously Easy Lemon Cake made with just 3 ingredients and 5 minutes of prep, then baked until golden around the edges with a delightfully light and airy texture. It’s a perfect citrusy dessert for summer or anytime.
And I bet you have all the ingredients on hand to make our 3 ingredient sugar cookies, too!
3 Ingredient Lemon Cake Recipe
If you love lemon pound cake or lemon bars and craving a lemon treat, but lack the time or energy to make them, this easy lemon cake is an absolute gift! Made with just 3 ingredients and 5 minutes of prep, it truly doesn’t get any easier.
A simple combination of angel food cake mix, lemon pie filling, plus juice and zest from a lemon, is baked for a short time until golden in appearance and light and airy in texture. A dusting of powder sugar is completely optional, but a nice way to finish off the dessert.
This lemon dessert is perfect for a potluck, brunch, luncheon, holiday, or any occasion when you need a quick dessert using pantry items.
Ingredients Needed
You only need 3 simple ingredients to make this easy lemon cake recipe, plus optional powered sugar.
(Scroll below to the printable recipe card for details and measurements.)
- Angel Food Cake Mix – A 16 ounce box of your preferred brand. I use Betty Crocker but Duncan Hines or any other brand works fine. You’ll be using just the powder, do not add water, eggs, oil, or anything else.
- Lemon Pie Filling – A 21 ounce can.
- Lemon Juice and Zest – Juice and zest from 1 large lemon really elevate the lemon flavor.
- Powered sugar (optional) – Feel free to dust the baked, cooled cake with a little powdered sugar for a hint of of sweetness and lovely presentation.
Tips and Variations
- Do not use lemon Jello pudding – Jello pudding and lemon pie filling are not interchangeable. Lemon pudding will change the consistency of this snack cake.
- You can use lemon curd – The lemon pie filling can, however, 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 some blueberries – Lemon and blueberries love one another! Feel free to toss in up to 1/3 of a cup of fresh blueberries.
- Don’t overmix or overbake – Don’t overmix your batter or the cake will be tough, and make sure to keep an eye on the cake toward the end of bake time to make sure it’s not overbaking or it’ll end up dry and crumbly.
How to Make 3 Ingredient Lemon Cake
This lemon cake doesn’t get any easier in just 3 steps, as the oven does almost all of the work!
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Combine ingredients. Mix all the ingredients together until incorporated and smooth.
- Pour into baking dish. Pour batter into a greased 9×13 baking dish in an even layer.
- Bake & Cool. Bake at 350F For 30 minutes or until slightly golden and a tester comes out clean. Let cool completely.
Serving Suggestions
I usually dust the baked, cooled cake with some 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.
Video: 3 Ingredient Lemon Cake
Proper Storage
This lemon cake is best eaten the day it’s made, but leftovers will keep for a bit longer.
- Fridge. Store any leftovers in the refrigerator in an airtight container with wax paper or cling wrap in-between any layers. It will keep for 3 to 4 days.
- Freezer. You can also freeze either the whole cake or cut 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.
More Lemon Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
3 Ingredient Lemon Cake
Ingredients
- 16 ounce box angel food cake mix (Just the powder. Do not add water, eggs, oil, or anything else)
- 21 ounce can lemon pie filling
- 1 large lemon , juiced and zested
- (optional) powdered sugar , for dusting
Instructions
- Preheat oven to 350 degrees 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!
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.