Light & Zesty Lemon Angel Cake
Light & Zesty Lemon Angel Cake
Ingredients
- 1 box Betty Crocker Angel Food cake mix, Net Wt 1 pound
- 1 can lemon pie filling
- 1 lemon, for zest and juice
- 1/4 cup powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
Pour the contents of the box of Angel Food cake mix into a large mixing bowl.
⏱️ 1 min
- 3
Add the entire can of lemon pie filling to the bowl with the cake mix.
⏱️ 1 min
- 4
Begin to stir the cake mix and lemon pie filling together with a spatula.
⏱️ 2 min
- 5
Zest the lemon directly over the mixture in the bowl.
⏱️ 2 min
- 6
Squeeze the juice from the zested lemon into the mixture, ensuring to catch any seeds with your hand or a small strainer.
⏱️ 2 min
- 7
Continue to stir all ingredients thoroughly until the mixture is smooth and fluffy, with no dry pockets of cake mix remaining.
⏱️ 3 min
- 8
Pour the cake batter into the prepared 9x13 inch baking pan.
⏱️ 1 min
- 9
Spread the batter evenly across the pan using the spatula.
⏱️ 1 min
- 10
Bake the cake in the preheated oven at 350°F for approximately 30 minutes, or until it is golden brown and springs back when lightly touched in the center.
⏱️ 30 min•🌡️ 350
- 11
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This can take about 1 hour.
⏱️ 60 min
- 12
Once the cake has cooled completely, dust it generously with powdered sugar using a fine-mesh sieve.
⏱️ 2 min
- 13
Slice the cake into desired portions and serve. It can be served plain, with fresh berries, or with a dollop of whipped cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Light & Zesty Lemon Angel Cake
- 1 box Betty Crocker Angel Food cake mix, Net Wt 1 pound
- 1 can lemon pie filling
- 1 lemon, for zest and juice
- 1/4 cup powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
Pour the contents of the box of Angel Food cake mix into a large mixing bowl.
⏱️ 1 min - 3
Add the entire can of lemon pie filling to the bowl with the cake mix.
⏱️ 1 min - 4
Begin to stir the cake mix and lemon pie filling together with a spatula.
⏱️ 2 min - 5
Zest the lemon directly over the mixture in the bowl.
⏱️ 2 min - 6
Squeeze the juice from the zested lemon into the mixture, ensuring to catch any seeds with your hand or a small strainer.
⏱️ 2 min - 7
Continue to stir all ingredients thoroughly until the mixture is smooth and fluffy, with no dry pockets of cake mix remaining.
⏱️ 3 min - 8
Pour the cake batter into the prepared 9x13 inch baking pan.
⏱️ 1 min - 9
Spread the batter evenly across the pan using the spatula.
⏱️ 1 min - 10
Bake the cake in the preheated oven at 350°F for approximately 30 minutes, or until it is golden brown and springs back when lightly touched in the center.
⏱️ 30 min•🌡️ 350 - 11
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This can take about 1 hour.
⏱️ 60 min - 12
Once the cake has cooled completely, dust it generously with powdered sugar using a fine-mesh sieve.
⏱️ 2 min - 13
Slice the cake into desired portions and serve. It can be served plain, with fresh berries, or with a dollop of whipped cream.
⏱️ 1 min