Lemon Angel Food Cake

When you’re preparing for a party or planning a big meal, dessert can sometimes feel like an afterthought. That’s why we love cakes that can be made quickly and easily with the help of some store-bought ingredients. One of our favorites is this lemon angel food cake recipe. It’s packed with lemony flavor from canned lemon pie filling and gets its sweetness from homemade whipped cream. The cake itself (a store-bought option to save time) soaks up all the sweetness of the cream and tartness of the lemon. Ready in just 30 minutes, this light, airy cake is the perfect dessert to serve at a summer barbecue, bridal shower or special spring luncheon. 

Lemon Angel Food Cake Ingredients

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• Heavy whipping cream: This extra-thick dairy product has a high fat content, which helps it become almost like a solid when whipped with air. 
• Confectioners’ sugar: Also known as powdered sugar, confectioners’ sugar blends nicely with dairy products to help sweeten the whipped cream without weighing it down. 
• Canned lemon pie filling: This quick and easy shortcut is a great way to whip up lemon-flavored pies. It’s shelf-stable, so you can whip up a fresh pie without needing any fresh ingredients on hand. 
• Prepared angel food cake: This store-bought ingredient is the secret to making this lemon angel food cake so quick and easy. It’s light, fluffy and perfectly versatile.

Directions    

Step 1: Prepare the whipped cream

Alejandro Monfort for Taste of Home

In a small bowl, beat the cream until it begins to thicken. Add the confectioners’ sugar, then beat it again until stiff peaks form. Place the pie filling in a bowl, then fold in whipped cream.

Step 2: Fill and serve

Alejandro Monfort for Taste of Home

Cut the cake into two horizontal layers. Place the bottom layer on a serving plate, then top with one cup of the lemon mixture. Top with the second cake layer. Frost the top and sides of the cake with the remaining lemon mixture. Chill for about 15 minutes or until ready to serve. Refrigerate leftovers.

Alejandro Monfort for Taste of Home

Lemon Angel Food Cake Variations

• Top with berries: This is a really simple cake, so it’s easy to dress up with fun toppings and flavors. Berries like blueberries, strawberries and blackberries make a great addition to the lemon angel food cake. The tartness of the berries complements the sweetness of the cream while highlighting the natural sour flavors of lemon. 

• Sprinkle with coconut: Another flavor that plays really well with lemon is coconut. Once the cake is complete, try sprinkling it with some shredded coconut to add texture and tropical flavor. 

How to Store Lemon Angel Food Cake

This cake is best stored in the refrigerator. You can either cover the cake gently (to avoid mashing the whipped topping) or place any leftovers in an airtight container with a tight-fitting lid. Store the cake in the refrigerator for up to three days. 

Can you freeze lemon angel food cake? 

Angel food cake freezes nicely, so you can absolutely freeze this cake. To do so, wrap it tightly in plastic wrap or store in an airtight container with a tight-fitting lid. Store in the freezer for up to three months, and let thaw in the refrigerator once ready to serve. 

Lemon Angel Food Cake Tips    

Alejandro Monfort for Taste of Home

What other premade pie fillings could work here?

This is a very versatile recipe, so you can use whatever pie filling you like best. Some fantastic pre-made, store-bought options are apple pie filling, cherry pie filling and pumpkin pie filling. 

When should I serve this type of cake?

This is a light, fluffy and airy cake so it’s fantastic for brunch or lunch. It makes a great addition to a bridal shower or baby shower and is perfect for spring, summer or fall. 

Can I make the angel food cake from scratch?

If you prefer homemade cake, you can absolutely make this angel food cake from scratch instead of buying the premade version. This is a fantastic recipe to follow if you’re looking to make a homemade angel food cake.