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Lemon Angel Cake Recipe
Lemon Angel Cake Recipe photo by Taste of Home

Lemon Angel Cake Recipe

Read Reviews (3)
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In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings


  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 prepared angel food cake (8 to 10 ounces)


  1. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream.
  2. Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers. Yield: 10-12 servings.
Originally published as Lemon Angel Cake in Quick Cooking March/April 2005, p20

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Angel Cake(3)

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Reviewed Apr. 22, 2013

I have made this cake several times--We like to put strawberries and mint around the bottom of it for added decorations--My friend request this every time I offer to bring a dessert.

Reviewed Jan. 17, 2013

To simplify this recipe even more, I just used 1-1/4 cups of Cool Whip to mix with the lemon pie filling. Sometimes, I make the lemon filling with a box mix instead of canned.

Reviewed Oct. 29, 2009

I have made this easy cake several times. It is delicious and no one would guess how easy it is!

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