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Lemon Angel Food Cake

Light, airy angel food cake infused with bright lemon flavor from instant lemon pudding mix—an easy, nostalgic dessert perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Angel Food Cake
  • 1 box angel food cake mix preferably Duncan Hines or Pillsbury
  • 1 package instant lemon pudding mix
  • 1.5 cups cold milk
  • whipped topping for serving, store-bought or homemade

Equipment

  • Oven
  • Bundt Pan or Tube Pan
  • Mixing Bowl
  • Spatula
  • Whisk

Method
 

  1. Step 1: Preheat your oven according to the angel food cake mix box instructions, usually around 350°F (175°C).
  2. Step 2: Prepare the angel food cake mix as directed on the package, adding water and whipping the batter until fluffy and light.
  3. Step 3: In a separate bowl, whisk together the instant lemon pudding mix and cold milk until smooth and creamy.
  4. Step 4: Gently fold the lemon pudding mixture into the prepared cake batter, being careful not to overmix to preserve airiness.
  5. Step 5: Pour the batter into a bundt pan or tube pan and bake according to the cake mix instructions, about 35-40 minutes, until golden and springy to touch.
  6. Step 6: Allow the cake to cool completely in the pan before removing to prevent breaking or sticking.
  7. Step 7: Slice and serve topped with a generous dollop of whipped topping. Optionally garnish with fresh lemon zest or berries.

Notes

For a richer lemon flavor, try folding in homemade lemon curd instead of pudding mix. You can also add fresh berries or toasted coconut flakes on top. Store leftovers covered at room temperature for 1-2 days or refrigerated up to 4 days. Freeze without topping for up to 2 months.