Two-Ingredient Mini Lemon Cakes

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Two-Ingredient Mini Lemon Cakes

These sunshine-sweet Mini Lemon Cakes are incredibly light, moist, and bursting with citrus flavor—and they couldn’t be easier to make. With only two main ingredients and no mixing equipment needed, they’re the perfect dessert when you want something quick, easy, and delightfully tangy. Whether you’re serving them at a party, brunch, or enjoying one with a cup of tea, these little lemon cakes are guaranteed to brighten your day.

Why You’ll Love This Recipe

  • Only 2 ingredients for the base
  • No eggs, oil, or butter needed
  • Naturally fluffy and airy thanks to the angel food cake mix
  • Ready in under 1 hour
  • Perfect for beginner bakers or quick last-minute desserts

Ingredients

  • 1 box (16 oz) Angel Food Cake Mix
  • 1 can (20–22 oz) Lemon Pie Filling
  • Powdered sugar (optional, for garnish)
  • Fresh blueberries and raspberries (optional, for garnish)

Note: Do not prepare the angel food cake mix according to box instructions—just use the dry mix.

Instructions

Step 1: Prepare the Oven and Ramekins

  • Preheat your oven to 350°F (175°C).
  • Lightly grease 12 six-ounce ramekins with butter or nonstick spray.
  • Place them on a large baking sheet for easy handling.

Step 2: Mix the Batter

  • In a large mixing bowl, combine the dry angel food cake mix and the lemon pie filling.
  • Stir thoroughly with a large spoon or spatula until the batter is smooth and fully incorporated.

Step 3: Fill the Ramekins

  • Divide the batter evenly among the ramekins, filling each only halfway.
  • This allows the cakes to rise properly without spilling over.

Step 4: Bake

  • Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

  • Remove from the oven and let the cakes cool in the ramekins for 15 to 20 minutes.
  • Dust the tops with powdered sugar and garnish with fresh berries if desired.
  • Serve warm or at room temperature.

Tips for Success

  • Don’t overfill the ramekins—the batter will rise significantly during baking.
  • These cakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • You can also bake the batter in a muffin tin lined with paper cups for easy cleanup and portability.

Serving Suggestions

  • Pair with whipped cream or a drizzle of lemon glaze for an extra indulgent treat.
  • Serve with a cup of iced tea or coffee for a refreshing snack.

Nutrition Information

Per Mini Cake (approximate values)
Calories: 202 kcal
Carbohydrates: 48g
Sugar: 36g
Protein: 2g
Fat: 1g
Sodium: 427mg
Calcium: 58mg
Iron: 1mg
Fiber: 1g

Nutrition information is an estimate based on generic products. For more accuracy, please calculate using the specific brands you use.

Final Thoughts

With their soft crumb, zesty lemon flavor, and airy texture, these Two-Ingredient Mini Lemon Cakes are a go-to dessert for anyone short on time but big on flavor. Keep a box of angel food cake mix and a can of lemon pie filling in your pantry and you’ll always be ready to whip up this cheerful treat!

 

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