1. Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper for easy removal.
2. Mix the Batter
In a large bowl:
Add the entire box of angel food cake mix and the full can of lemon pie filling.
Stir gently with a spatula or wooden spoon until completely combined and smooth—no dry streaks.
✅ Don’t overmix —just blend until uniform.
3. Pour & Spread
Transfer batter to the prepared pan.
Use an offset spatula or the back of a spoon to spread evenly into the corners.
✅ Smooth top = even bake.
4. Bake Until Golden & Set
Bake 28–32 minutes, until:
Top is lightly golden brown
Center is firm and springs back when touched
A toothpick inserted in the middle comes out clean
✅ Rotate pan halfway for even browning.
5. Cool Completely Before Cutting
Let cool in the pan on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight).
Chilling ensures clean cuts and enhances the texture.
6. Slice & Serve
Lift out using parchment (if used), or slice directly in the pan.
Cut into squares or rectangles.
For elegance:
Dust with powdered sugar through a fine sieve.
Garnish with lemon zest or thin lemon slices.
Serve chilled or at room temperature.
✅ Leftovers? Store covered—they stay moist for days!
You Must Know
Continued on next page:
