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Lemon Cloud Angel Food Cake

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This Lemon Cloud Angel Food Cake with berries can be made in a flash with just a few on-hand ingredients from your pantry and fridge.

Here’s a no-bake summer dessert that is easy to assemble and chill ahead of time. Your guests will be so impressed, thinking you’ve spent hours in the kitchen making them a beautiful cake.

Lemon Cloud Berry Angel Food Cake for dessert.

LEMON CLOUD ANGEL FOOD CAKE RECIPE

Your family is going to adore this layered angel food cake. Creamy lemon filling and fresh berries are nestled between layers of angel food, ever so-slightly oozing past the edges of the cake…absolutely begging you to eat it.

There’s nothing better than angel food cake, in my book. Both of my grandmothers used to make them in the summertime, completely from scratch. Talk about light and luscious.

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My Grandma Elsie added a citrus glaze to her angel food cake and my Grandma Lucille usually served hers with sweetened strawberries and a generous shot of whipped topping from a can. They were equally delicious, each in their own unique way.

I appreciate how this dessert only takes minutes to assemble and looks so impressive. Your guests will be stunned when you pull it from the fridge! Go ahead and act like you worked on it all. day. long. 🙂

WHAT TO LOVE 

  1. This cake is soooo easy and quick to make. 
  2. The filling is fluffy and cool; the berries are refreshing.  
  3. Everybody needs a reliable no-bake dessert that’s beautiful.

RECIPE TIPS 

If you’ve never baked an angel food cake from a box mix, you need to! I had no idea they are so easy to make, only require water, and it definitely tastes better than any store-bought cake, for sure.

If you can find the lemon curd for this recipe, use it! The lemon curd is much stronger in citrus flavor than the canned lemon pie filling and much more tangy, too.

In our neck of the woods, lemon curd can be kind of hard to find so when I see it at the grocer or a specialty store, I stock up.

You will typically find lemon curd with the canned pie filling in the baking section of your favorite grocer. However, I’ve sometimes seen it where they keep the honey and jams/jellies.

If you family isn’t crazy for berries such as blueberries or blackberries, this dessert is delicious when using just strawberries alone.

When slicing this cake to serve, be sure it is very nicely chilled and use a very thin, sharp serrated knife. 

INGREDIENTS

  • Angel food cake, store-purchased or made from a box mix 
  • Summer berries, such as raspberries, blueberries, blackberries, and/or sliced strawberries, as desired 
  • A lemon
  • Granulated sugar
  • Cream cheese or low-fat cream cheese
  • Whipped topping
  • Lemon curd or canned lemon creme pie filling 
Blueberries and strawberries on top of lemon cloud filling.

WHAT IS LEMON CURD? 

Lemon curd is a very smooth and silky custard-type topping that has a very strong flavor. It is thick and creamy enough to be spread over desserts and scones.  You can easily make your own lemon curd or purchase it in a jar from the grocer. 

CAN YOU USE FROZEN BERRIES INSTEAD OF FRESH?

It’s truly best to use fresh berries when making this dessert.  This is because frozen berries give off lots of their juice as they thaw and this leaks into your lemon cloud filling which isn’t pretty! 

CAN YOU USE A POUND CAKE INSTEAD OF ANGEL FOOD CAKE TO MAKE THIS DESSERT?

Yes, you totally can and it’s delicious.  I’ve made this dessert using pound cake and it was very moist and dense so it made good, solid layers.  The pound cake I used was from a bakery since I didn’t have to make one myself. 

HOW TO MAKE LEMON CLOUD ANGEL FOOD DESSERT WITH FRESH BERRIES 

In a large mixing bowl, combine the cream cheese with the lemon curd or lemon pie filling; fold in the whipped topping. Reserve in the fridge until you are ready to assemble the cake.

Lemon cloud dessert filling for angel food cake dessert.

Place the berries into a large mixing bowl; toss with the lemon zest and sugar. Reserve in the fridge until you are ready to assemble the cake.
 
A bowl of mixed fresh berries.
 
 
When you are ready to assemble the cake, use a serrated knife to slice the angel food cake horizontally into equal thirds to make three layers.
 
Place the bottom layer of angel food cake onto a cake pedestal or serving platter. Using one-third of the prepared lemon filling, place dollops of the filling around the top of the bottom layer, then use a spatula to evenly spread the filling out, allowing it to extend past the edge of the cake a bit, if desired. (So you can see the filling between the layers from the side.)
 
The bottom layer of the angel food cake dessert.
 
Sprinkle one-third of the berry mixture over the lemon filling, then top with the second angel food cake layer. Repeat with the second one-third of lemon filling and berry mixture.
 

Top with the final layer of the angel food cake, pressing down a bit so that the cake is a bit more compact in structure.
 
Adding the top layer of the angel food cake.

Now add the last one-third of the lemon filling and berry mixture on top. Garnish with fresh mint leaves, if desired.   
Chill the cake well, at least 6-8 hours so that it is easier to slice when serving.
Lemon Cloud Angel Food Cake chilled and ready to be enjoyed.

When ready to serve, slice the cake into 10-12 slices, depending on how big you’d like each serving to be.

MORE DESSERT RECIPES 

This Rose Cake with Heavenly Frosting is a moist, tender layer cake that’s piled high with beautiful whipped frosting.

Ready to be chilled, Lemon Cloud Angel Food Cake with Berries.

Lemon Cloud Angel Food Cake

Here's a no-bake summer dessert that is easy to assemble and chill ahead of time. Your guests will be so impressed, thinking you've spent hours in the kitchen making them a beautiful cake.
In reality, this Lemon Cloud Angel Food Cake with berries can be made in a flash with just a few on-hand ingredients from your pantry and fridge.
Print Pin Rate
Prep Time: 30 minutes
Chill time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 slices
Calories: 209kcal

Ingredients

  • 1 angel food cake store-purchased or baked from a box mix
  • 3-4 cups summer berries such as blackberries, blueberries, raspberries, and/or sliced strawberries, and raspberries
  • 1 small lemon. zest of
  • 1/3 cup granulated sugar
  • 8 oz. cream cheese or low-fat cream cheese very softened
  • 8 oz. whipped topping such as Cool Whip
  • 1 cup lemon curd may substitute 1 can lemon creme pie filling

Instructions

  • Place the berries into a large mixing bowl; toss with the lemon zest and sugar. Reserve in the fridge until you are ready to assemble the cake.
  • In a large mixing bowl, combine the cream cheese with the lemon curd or lemon pie filling; fold in the whipped topping. Reserve in the fridge until you are ready to assemble the cake.
  • When you are ready to assemble the cake, use a serrated knife to slice the angel food cake horizontally into equal thirds to make three layers.
  • Place the bottom layer of angel food cake onto a cake pedestal or serving platter.
  • Using one-third of the prepared lemon filling, place dollops of the filling around the top of the bottom layer, then use a spatula to evenly spread the filling out, allowing it to extend past the edge of the cake a bit, if desired. (So you can see the filling between the layers from the side.)
  • Sprinkle one-third of the berry mixture over the lemon filling, then top with the second angel food cake layer. Repeat with the second one-third of lemon filling and berry mixture.
  • Top with the final layer of the angel food cake, pressing down a bit so that the cake is a bit more compact in structure. Now add the last one-third of the lemon filling and berry mixture on top. Garnish with fresh mint leaves, if desired.
  • Chill the cake well, at least 6-8 hours so that it is easier to slice when serving.
  • When ready to serve, slice the cake into 10-12 slices, depending on how big you'd like each serving to be.

Nutrition

Calories: 209kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 6mg | Sodium: 347mg | Potassium: 143mg | Fiber: 1g | Sugar: 29g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 0.2mg

 

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