Lemon Angel Cake. In two easy steps.

 

It’s summer. Finally! Time to bust out the citrus. Cake that is. If I liked dump cakes, I would call this a “dump” cake. But I don’t, so I’m not going to. But that is literally all you have to do to make this- dump in two ingredients.
Two Step Lemon Angel Cake

 It is kind of a miracle cake, made better by the fact it tastes like riding on a fluffy, lemony cloud. Light but dense at the same time. Creamy yet airy. Lemony and sweet. Buttery, but tart. Basically a great cake for your senses. The easy part is there are only three ingredients, including the icing. Or for you overachievers you can always go ahead and make your own cream cheese frosting. But for this cake the stuff out of the can does just fine. A cross between a lemon square and an angel food cake, there’s no turning back from this deliciousness. Make it for your first official summer weekend party, or just a suggestion- put it in the fridge and eat it after it gets cold, straight out of the pan. I won’t tell.
3 Ingredient Lemon Cake

1 box angel food cake mix

1 can lemon pie filling

1 can cream cheese frosting

Mix the first two ingredients until well combined. Pour into pan and bake at 350 for 20 minutes. When cool, top with cream cheese frosting.

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