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Lemon Angel Food Cake

Light, fluffy angel food cake infused with zesty lemon pudding for a refreshing and nostalgic dessert that's quick and easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 box angel food cake mix trusted brand recommended
  • 1 package instant lemon pudding mix
  • 1.5 cups cold milk essential for dissolving pudding mix
  • whipped topping for serving, homemade or store-bought

Equipment

  • Bundt Pan or Angel Food Cake Pan
  • Mixing bowls
  • Rubber Spatula
  • Whisk

Method
 

  1. Step 1: Preheat your oven following the temperature instructions on your angel food cake mix box.
  2. Step 2: Prepare the angel food cake mix as per package instructions, usually by adding water and whipping until fluffy.
  3. Step 3: In a separate bowl, whisk the instant lemon pudding mix with the cold milk until smooth and silky.
  4. Step 4: Gently fold the lemon pudding mixture into the prepared angel food cake batter, carefully preserving airiness.
  5. Step 5: Pour the combined batter into an ungreased bundt or angel food cake pan. Bake according to box instructions until golden and a toothpick comes out clean.
  6. Step 6: Cool the cake completely in the pan, ideally upside down to prevent collapsing and keep it fluffy.
  7. Step 7: Slice and serve with a generous dollop of whipped topping for a creamy contrast to the lemony cake.

Notes

Serve with fresh berries or berry compote for added color and sweetness. For variations, try lime or orange pudding mix, add lemon zest, or make layered cakes with lemon curd or cream cheese frosting. Store cake covered at room temperature up to 2 days or refrigerated up to 3 days if topped. Freeze wrapped tightly for longer storage.