2 Ingredient Lemon Cake
This post may contain affiliate links that won’t change your price but will share some commission.
Low-fat, this 2 Ingredient Fat-Free Lemon Sheet Cake is a bright and sweet in flavor with a rich brownie-like texture. It’s made in a sheet pan and doesn’t require much effort to make.
When a dessert craving hits, reach for two ingredients and make this sweet cake sensation.
2 Ingredient Lemon Cake
Two ingredients are all it takes to create a quick, delicious, and easy lemon angel cake. You won’t need eggs, water, oil, or any other ingredients to bake this cake and it’s delicious!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- lemon pie filling
- Angel Food Cake Mix
That’s it. That’s all you need to make this brownie-like dessert. You don’t need the cake ingredients listed on the box of cake mix. There’s no oil, flour, or eggs.
2 Ingredient Fat-Free Lemon Sheet Cake
Bright and fresh, the texture of this sheet cake is like brownies. The citrus flavor really shines through!
- I recommend lining a 9×13-inch baking pan with parchment paper instead of spraying it with non-stick spray for this recipe. This cake is dense and sweet with a brownie-like texture that sticks easily to the pan.
- This is my favorite 9×13-inch pan.
- Parchment paper is your best baking friend. It’ll save you frustration and elbow grease cleaning cake pans. You can purchase parchment paper here.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
If you like this 2 Ingredient Lemon Cake recipe, you’ll like these as well
Fat-Free Lemon Sheet Cake
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 16 ounce Angel Food Cake Mix
- 22 ounce lemon pie filling
Instructions
- Preheat oven to 350 degrees D. Line a deep 9×13 inch baking pan with parchment paper.
- In a large bowl, combine the box of angel food cake and lemon pie filling. Whisk it until it’s well incorporated. Mix well until it starts to foam slightly.
- Pour the batter in the baking pan and bake for 30 to 40 minutes. It’s done when the edges have risen and have browned slightly and the center is set. I baked mine closer to 40 minutes, at 30 minutes it was not yet done.
- Remove from the oven and cool on a wire rack. This cake cuts cleaner when completely cooled. Serve with ice cream or whipped cream and strawberries or blueberries, if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This is very interesting, Paula. I think I have to try this! Thanks for sharing.
Linda