Lemon Angel Cake Recipe
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Lemon Angel Cake Recipe

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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

Sweet White Wine

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

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amwheezer2 59181
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."

Sexy Senior 157591
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."

judylscott 63294
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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