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–+ servings

Lemon Angel Cake

Jennifer
This easy lemon angel cake uses a store-bought angel food cake layered with creamy lemon pudding and zesty lemon curd. The perfect simple, refreshing dessert!
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Prep Time 15 minutes
Chill time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Dessert
Servings 8
Calories 270 kcal

Equipment

  • large mixing bowl
  • Knife (serrated)
  • spatula
  • Platter

Ingredients
  

  • 1 angel food cake homemade or store bought
  • 1 box instant lemon pudding 3.4 oz
  • 1 1/2 cups milk
  • 1 tub frozen whipped topping cool whip thawed
  • 1/2 cup lemon curd
  • lemon zest

Instructions
 

  • Combine your instant lemon pudding and cold milk in a large bowl. Whisk for 2 minutes.
  • Refrigerate for 20 minutes.
  • Fold in your thawed cool whip until just combined.
  • While your lemon cream is chilling place your angel food cake on a serving platter. Cut your cake into 3 layers. Set 2 layers aside.
  • Spread your lemon cream over 1 layer of angel food cake. Top with 1/2 of your lemon curd.
  • Place the 2nd layer of cake on top. Add another layer of lemon cream and the rest of your lemon curd.
  • Top with the final layer of angel food cake. Frost your cake with the remaining lemon cream.
  • Top with lemon zest. Refrigerate for at least 90 minutes.

Nutrition

Calories: 270kcalCarbohydrates: 54gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 10mgSodium: 358mgPotassium: 157mgFiber: 0.2gSugar: 28gVitamin A: 124IUCalcium: 123mgIron: 0.1mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

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