Best Lemon Angel Cake Bars Recipes

LEMON ANGEL CAKE

Lemon Angel Cake image

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 4

Ingredients

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Steps:

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

2-INGREDIENT LEMON CAKE BARS RECIPE - (4.1/5)

2-Ingredient Lemon Cake Bars Recipe - (4.1/5) image

Provided by AzGrannie3

Number Of Ingredients 3

Ingredients

1 box angel food cake mix
1 (22-ounce) can lemon pie filling
Powdered sugar, optional

Steps:

Heat the oven to 350°F, and spray a 9 x 13-inch pan with nonstick cooking spray. In a large bowl, stir together the angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned. Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.

LEMON BARS

Lemon Bars image

Provided by Bobby Flay | Bio & Top Recipes

Categories dessert

Time 41m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

16 ounces store bought angel food cake mix
1 (22-ounce) can lemon pie filling
1 cup finely shredded coconut
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
Lemon zest, for garnish

Steps:

Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.
Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring.