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+ servings
overhead shot of mini lemon cakes baked in ramekins, and topped with powdered sugar and berries.

Two-Ingredient Mini Lemon Cakes

Katerina | Diethood
These sweet Mini Lemon Cakes are moist, airy, and light, with the sunshiny taste of lemon. With just two simple ingredients, they’re super fast and very easy to make!
Servings : 12
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes

Ingredients
  

  • 1 box (16 ounces) Angel Food Cake Mix
  • 1 can (20 to 22 ounces) Lemon Pie Filling
  • powdered sugar, for garnish, optional
  • blueberries, for garnish
  • raspberries, for garnish

Instructions
 

  • Preheat oven to 350˚F.
  • Grease 12 six-ounce ramekins with butter or nonstick baking spray.
  • Place the ramekins on a baking sheet and set aside.
  • In a large bowl combine the angel food cake mix and the lemon pie filling; mix and stir with a large spoon until completely incorporated.
  • Pour the batter into the ramekins, coming only half way up the ramekin. If you overfill, the cakes will rise too high and spill over while baking.
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Tops should be golden brown.
  • Cool cakes for about 15 to 20 minutes before serving.
  • Garnish with powdered sugar and berries.
  • Serve.

Nutrition

Calories: 202 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 427 mg | Potassium: 34 mg | Fiber: 1 g | Sugar: 36 g | Calcium: 58 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: angel food cake, lemon cake