Lemon Angel Cake

If youre craving a cake that doesn’t require you to turn on your oven then this is it! Take a prepackaged angel food cake and fill it with lemon pudding, cool whip and lemon curd. The cake remains soft and moist and the lemon flavor cuts through all of the sweetness.

I love recipes that I can prep ahead of time. This lemon angel cake takes barely any effort to throw together. Have it assembled in the morning and it will be ready when it’s time for dessert. No fussing with frostings and worrying about your oven. All it needs is a light dusting of lemon zest on top.

Why You Will Love This Recipe

This recipe uses an angel food cake which makes it unique from any other lemon cake recipe. Since it’s soft and moist it allows some of the pudding to soak in while it sits in the fridge. Using lemon pudding will give it a creamy taste and the lemon curd will give it a more citrus flavor. It’s the perfect combination of sweet and sour.

Another reason why you will love this recipe is because it’s simple. There’s nothing you have to cook or spend a lot of time on. The lemon filling only requires a whisk and a spatula. The best way to go about this recipe is to make the lemon filling first and let it sit in the refrigerator. While it’s chilling slice up your angel food cake. By the time you finish cutting your cake the lemon filling should be ready.

What You Need

Angel food cake, milk, instant lemon pudding, frozen cool whip and lemon curd. Fresh lemons. All of these ingredients can be found at the local grocery store. There is nothing that you will have to prep for this recipe except for thawing your cool whip.

Angel Food Cake

You can purchase an angel food cake from your grocery store or bake one yourself. For this recipe I like to buy mine. But if you do decide to make your own let it cool fully. If the angel food cake is too warm it will be difficult to slice through and may break.

Lemon Pudding Mix

Using instant lemon pudding will allow your filling to be thick enough to coat the angel food cake. You will whisk your pudding and milk together. Then let it chill and mix in your cool whip. Be sure to check your box before starting. You need instant lemon pudding not the pudding that you cook. They are not interchangeable when using this method.

Lemon Curd

Using lemon curd will give your cake a more tart lemon taste. Your cake will still be delicious if you don’t add lemon curd. It will just taste sweeter. I usually purchase lemon curd from my local grocery store. But if you have some at home feel free to use that. You will only be using 1/2 of a cup. So there’s no reason to make your own for this recipe.

How To

Make the lemon cream first and let it chill. Once your lemon cream is ready you will simply frost your angel food cake.

Making the Lemon Cream

In a large bowl combine your milk and instant lemon pudding. Whisk for about 2 minutes until pudding begins to thicken. Place in refrigerator for 20 minutes. After 20 minutes mix in your thawed cool whip. Fold until no more streaks of lemon pudding or cool whip are visible.

Cutting the Angel Food Cake

Once your angel food cake is cool place it on your serving dish. Using a serrated knife cut your cake horizontally into 3 equal layers. You want the layers to be similar in size but they don’t have to be perfect. Because the angel food cake is so soft take your time when cutting. Once you have cut the top 2 layers carefully set them aside.

Adding the Lemon Filling

Take some of your lemon cream and spread it over the bottom layer of angel food cake. Add half of your lemon curd and drizzle it around the top of your cream. Place the next layer of angel food cake on top. Add another layer of lemon cream and the rest of your lemon curd. You want your filling to be spread evenly on your angel food cake.

Frosting your Lemon Angel Cake

Place the last layer of angel food cake on top. Spread the rest of your lemon cream on the top of the cake. Use a spatula to help you get the filling around the top of the cake. Your frosting doesn’t have to be perfect. Grate some fresh lemon on top of your cake. And place it in the fridge.

Let Sit

Let your lemon angel cake sit in the fridge for at least 90 minutes. This will help your filling become firm. Which will help when slicing your cake. Once it has chilled it can be sliced and served. Any leftovers should be stored in the refrigerator.

Tips

• When slicing your angel food cake use a serrated knife. If you try to cut your cake with a regular knife you will squash it. Slice through the angel food cake slowly. You don’t need to press very hard at all.
• Be sure your cool whip is thawed when mixing it with your pudding. If it’s still frozen you will have a hard time folding it into your lemon cream. Also don’t over mix your lemon cream. A few folds with a spatula should do the trick.
• Allow your lemon angel cake to chill for at least 90 minutes before serving. This is especially important if you will be serving others. I usually have my cake made a few hours before I need it. That way I don’t have to stress about dessert until its time.

Storing & Reheating

• Store in the refrigerator for up to 3 days. I use a tall cake container. But you can also cover it with plastic. Just be careful not to rip off your frosting.
• You can freeze this cake but I don’t recommend it. When the lemon cream thaws it becomes runny. And the angel food cake becomes too moist.
• This cake does not need to be reheated. It is served cold so just enjoy a slice.

Serving Suggestions

• Top your cake with fresh raspberries or sliced strawberries.
• Pair with a hot cup of Earl Grey Tea.
• Garnish with fresh mint.
• Add additional lemon curd to each slice if desired.

FAQ

Can I substitute vanilla cake?

Yes. You can use any type of vanilla cake for this recipe. Sponge cakes or chiffon cake work well. You can even use a vanilla butter cake. But the end result will be a bit more dense.

Can I make this ahead of time?

Yes. You can make this a day ahead. It will store well in the refrigerator overnight.