2 Ingredient Lemon Cake Bars

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This recipe for 2 Ingredient Lemon Cake Bars was stolen from Brandy O’Neill from sheknows.com. I thought there was no way this recipe would actually work with just 2 ingredients, but it does! The lemon cake bars should actually count it as a 3 ingredient recipe because I put powdered sugar on top. And who doesn’t want powdered sugar? This recipe is quick and easy and has a bright lemon flavor.

Preheat oven to 350F. Spray 9×13 pan. In a large bowl add 1 box angel food cake mix and 1 (22oz) can lemon pie filling.

Beat together ingredients

Gently add to the pan

Spread the batter evenly in the pan

Lower oven racks so there is plenty of space between the rack and the top of the oven, cake will rise a lot and you don’t want it hitting the top of the oven or the rack above.

bake 35 minutes

until fully cooked and top is lightly browned. You will see the cake shrink a little in the oven when it is done.

Once cool, cut into bars, sprinkle with powdered sugar.

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2 Ingredient Lemon Cake Bars

A quick and easy recipe that only calls for 2 ingredients. These bright lemon cake bars are light and fluffy and can be topped with powdered sugar. Keep angel food cake mix and a can of lemon pie filling in your pantry so you can make this dessert at any time.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 people
Author Recipe Thief

Ingredients

  • 1 box angel food cake mix
  • 1 can (22oz) lemon pie filling
  • Powdered sugar

Instructions

  1. Preheat oven to 350F. Spray 9x13 pan.
  2. Stir together angel food cake mix and lemon pie filling. Once fully mixed, add to pan and bake 35 minutes until fully cooked and top is lightly browned.
  3. Tilt pan on its side so cake doesn’t collapse while cooling.
  4. Once cool, cut into bars, sprinkle with powdered sugar.

Recipe Notes

Lower oven racks so there is plenty of space between the rack and the top of the oven, cake will rise a lot and you don’t want it hitting the top of the oven or the rack above. I don’t tilt the pan while cooling, I tried this once and the cake fell out all over the counter. I am okay with the cake shrinking in size while cooling to make sure I don’t lose half the cake on the counter.