“One of the easiest desserts ever and we all LOVED it. My 8 year old could make this recipe by himself next time!”

This Lemon Refrigerator Cake is a wonderfully light, tangy, and refreshing dessert that requires no baking! Layers of fluffy angel food cake are soaked in a bright lemon pudding and curd mixture, then topped with creamy whipped topping, making it an ideal cool treat for warmer days.

Lemon Refrigerator Cake

Ingredients:

Instructions:

1. Prepare Cake Base: Cut the baked angel food cake into small, bite-sized cubes. Spread these cake cubes into an even layer in a 9×13-inch baking dish. Set aside.
2. Make Pudding Mixture: In a large bowl, whisk together the instant lemon pudding mix and cold milk until the pudding begins to thicken. Then, gently fold in the vanilla or lemon yogurt until the mixture is smooth and well combined.
3. Layer Lemon Curd: Drizzle the lemon curd evenly over the angel food cake cubes in the baking dish.
4. Add Pudding Layer: Carefully pour the prepared pudding mixture over the lemon curd and cake cubes. Gently spread it into an even layer using a spatula.
5. Top with Whipped Topping: Use a spatula to evenly spread the thawed Cool Whip over the pudding layer.
6. Chill: Cover the baking dish tightly with plastic wrap and place it in the refrigerator. Allow the cake to set for a minimum of 3 hours before serving. This chilling time is essential for the layers to firm up and for the flavors to meld.