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Lemon Angel Food Cake

A light, airy cake bursting with lemon flavor, perfect for potlucks, baby showers, or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box angel food cake mix Use a standard box mix.
  • 1 package instant lemon pudding (3.4 ounces) This adds lemon flavor and creaminess.
  • 1.5 cups cold milk Chilled milk helps the pudding set.
  • Whipped topping For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the angel food cake mix with water as per the instructions on the box. Whisk until smooth and fluffy. Avoid over-mixing to maintain the batter's airiness.
Baking
  1. Pour the batter into an ungreased angel food cake pan. Bake for 35 minutes or until golden brown and the cracks feel dry.
  2. Invert the pan onto a cooling rack and let it cool completely.
Making the Pudding
  1. In a separate bowl, whisk together the instant lemon pudding mix and cold milk until thickened (about 2 minutes).
  2. Once the cake has cooled, remove it from the pan. Slice and serve with lemon pudding and whipped topping.

Notes

Keep sliced cake in the refrigerator for up to 3 days. Store pudding separately to preserve texture. Cake can be frozen whole for up to 2 months.