If you're looking for a fool-proof, can't fail, easy dessert recipe that is sure to hit the spot, look no further than this 2 ingredient lemon cake bars recipe. It's soft, sweet, tangy, and so good you'll want to finish the pan's worth to yourself.
This is one of those recipes you keep in mind when someone asks you to bring something to the party at the last minute. These easy cake mix lemon bars are so simple to prep that it only takes a minute or two to mix together. The longest and hardest part of it all is waiting for the oven to preheat and bake.
The smell of these angel food cake lemon bars in the oven is an absolute dream. Your house will smell great for hours as a result and it's worth it all too because that first bite is surprisingly good. It's light, fluffy, moist, and tangy. Everything you could ever want in lemon cake.
🥘 Ingredients
You will only need angel food cake and lemon pie filling to make this recipe. You can use any brand preferred.
The angel food cake will give us all of the leavenings we need to make this cake puff up and rise as it bakes and the lemon pie filling will help to moisten and activate those ingredients for a wonderful flavor and texture in every bite.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
🔪 Instructions
Check out how to make 2 ingredient lemon cake bars with these simple step-by-step instructions:
Preheat your oven to 350 degrees F and grease a 9x13 baking dish.
Combine the angel food cake dry mix and the lemon pie filling inside of the baking dish.
Bake in the oven for 20-25 minutes or until a butter knife can be inserted into the center and come out clean.
Let the cake cool for 10 minutes before slicing.
Dust with powdered sugar before serving.
🍴 Recipe Tips
My sister and I debated for a while over what to call these as they do not look like a gooey traditional version of a lemon bar and hold up more to cake standards. While the centers are a tad gooey on top, the combination of fluffy cake and gooey tops make this dessert more like a 2 in one treat.
You want to make sure that these 2 ingredient lemon bars are well blended together and while a whisk is great, you may find that a wooden spoon is easier to stir through the thick lemon pie filling. I found that I had to alternate between a whisk and spoon to get the mix well blended.
You can mix the ingredients together in a greased pan or in a bowl and transfer it over depending on what you want to do. I enjoy mixing them together in the same pan because it means fewer dishes to wash later.
💭 FAQs
These lemon bars taste incredible on their own but they also pair very well with a light dusting of powdered sugar and some fresh berries. Adding a little raspberry sauce or berry compote over the top would be a wonderful summer-time treat. Even adding a dollop of whipped topping could be a nice surprise.
Yes, absolutely! This 2 ingredient lemon angel food cake recipe can be modified for different flavors. You can use canned cherry filling, canned apple filling, or even canned blueberry for a great new flavor experience every time.
These lemon bars can last up to a week if stored in an airtight container at room temperature. That is, of course, assuming that they can last that long. You may find yourself eating these squares by the handful (I know I did.)
More great recipes to try
- Devil’s Food Cake Mix Brownies
- Spiced Vegan Apple Bundt Cake
- Purple Cow Float
- Chocolate Peanut Butter Rice Krispie Treats
- Peanut Butter Yogurt Fruit Dip
- Applesauce Custard Pie
📖 Recipe
2 Ingredient Lemon Cake Bars
Equipment
Ingredients
- 1 can Lemon pie filling ($2.80)
- 1 box Angel food cake mix (just the dry stuff!) ($2.74)
- Powdered sugar *optional for topping
Instructions
- Preheat your oven to 350 degrees F and grease the inside of a 9x13 baking dish.
- In that baking dish combine the dry angel food cake mix and the lemon pie filling until well mixed.
- Bake in the oven for 20-25 minutes, until a butter knife can be inserted into the center and come out clean.
- Let the cake cool on a wire rack for about 10 minutes.
- Slice your lemon cake into squares and then dust with powdered sugar before serving.
Leave a Reply