This dessert brings together three simple components—light-as-air angel food cake, smooth lemon pie filling, and creamy vanilla ice cream—for a treat that feels both effortless and special. You can assemble it in layers or serve it à la mode alongside slices of cake; either way, you’ll end up with a dessert that balances sweetness, tang, and cool creaminess. Below, you’ll find everything you need: the equipment, timing, precise ingredient amounts in both US and metric measurements, step-by-step instructions, serving suggestions, and even nutritional information per portion. The structure keeps the steps straightforward, and the tone stays casual—just like the conversation you’d have with a friend who’s sharing a trusted family recipe.
Required Equipment
To make this dessert without a hitch, gather a few basic tools. You’ll need a loaf pan or a 9-inch springform pan if you plan to build layers that freeze and slice neatly. Plastic wrap (preferably heavy-duty) will help you lift the assembled layers out cleanly. A serrated knife will help you slice the angel food cake without squishing it. Mixing bowls—one medium, one large—are handy for softening ice cream and stirring any homemade filling if you decide to go that route. A silicone spatula or offset spatula makes spreading ice cream and lemon filling easier. Finally, a cooling rack is useful if you bake the cake yourself. No special gadgets required—just tools most home cooks already own.
Prep and Total Time
Active prep time for this recipe is about twenty minutes. That covers slicing the cake, softening the ice cream, and layering everything together. But because the layered version needs time to firm up in the freezer, factor in a minimum of four hours for chilling—six hours if you want to be safe. So while you only spend a few quick minutes handling the ingredients, you should plan for around five hours from start to finish if you’re doing the layered cake/trifle version. If you’re serving individual slices right away, you can get by in under thirty minutes total.
Servings
This recipe yields eight generous dessert servings when assembled in a loaf pan or springform pan and sliced into eight pieces. If you’re doing individual trifle cups, you can adjust portion sizes up or down—just remember that each full-size portion is roughly equivalent to about three layers of cake, lemon filling, and ice cream.
Ingredients
| Ingredient | Amount (US) | Amount (Metric) |
|---|---|---|
| Angel food cake | 1 whole, store-bought (10″) | 1 whole, store-bought (900 g) |
| Lemon pie filling | 1 can (21 oz) | 1 can (595 g) |
| Vanilla ice cream | 1 pint | 1 pint (473 ml) |
| Fresh berries (optional) | 1 cup | 150 g |
| Whipped cream (optional) | 1 cup | 240 ml |
| Lemon zest (optional) | From 1 lemon | From 1 lemon |
Note: If you prefer a homemade lemon filling, substitute about 1½ cups (360 ml) of your own recipe.
Preparation Instructions
Begin by making sure your angel food cake is completely cool. If it’s still warm, condensation can make the cake soggy once you layer it. Run a thin, sharp knife around the tube pan or platter rim and gently tap the pan to release the cake. For a layered presentation in a loaf or springform pan, line it with plastic wrap so that the excess hangs over the sides—this will turn out the cake smoothly after freezing.
Next, assess how you’d like to slice or layer the cake. If you want neat horizontal layers, use a long serrated knife and a gentle sawing motion to cut the cake into three equal layers. If you prefer cubes for a trifle style, slice the cake into roughly one-inch cubes.
While your cake rests, pull the ice cream from the freezer and let it sit at room temperature for about 10 to 15 minutes. It should be soft enough to spread without melting completely. Transfer the ice cream into a large mixing bowl, stir gently to make it smooth, then set aside.
Open the can of lemon pie filling and stir it lightly so it’s evenly textured. If it’s too stiff, you can loosen it with a teaspoon or two of hot water.
To assemble in a loaf or springform pan, place the bottom cake layer in the pan, then spread one-third of the softened ice cream over it, using a spatula to smooth it into the corners. Dollop half of the lemon pie filling over the ice cream and gently spread it to just reach the edges—some layering contrast looks nice. Top with the next cake layer, then repeat with another third of the ice cream and the remaining lemon filling. Finish with the third cake layer. Wrap the entire assembly in the overhanging plastic wrap and freeze for at least four hours, or overnight if you have time.
If you’re doing individual servings, simply slice the cake as desired. Place a slice on each dessert plate, add a scoop of ice cream to the side or on top, and spoon a generous tablespoon of lemon pie filling over everything.
For a trifle effect, use a large glass bowl or four individual parfait glasses. Layer cake cubes, ice cream, and lemon filling however you like, finishing with a top layer of filling and a garnish of fresh berries or whipped cream. Put the bowls in the freezer for at least two hours so they can hold their shape, then serve straight from the bowls.
Serving and Presentation
When it’s time to serve your layers, pull the pan from the freezer and unwrap the plastic. Place a cutting board upside down on top of the cake, then flip the whole thing over. You should see a clean top that was formerly the bottom of the pan. Gently peel off the remaining plastic. Use a hot, wet knife to slice through—dipping the knife in hot water between cuts helps you get clean edges. Place each thick slice on a plate and let it soften for a minute or two before guests dig in.
If you’ve gone the trifle route, garnish each glass with berries, a sprig of mint, or a dusting of lemon zest. The contrast between the bright yellow filling, the white cake, and colorful fruit makes for a cheery holiday display. For taller glasses, serve with a long-handled spoon so each bite pulls up multiple layers.
Nutritional Information (per serving)
Based on eight servings of the layered loaf pan version.
- Calories: 460 kcal
- Total fat: 12 g
- Saturated fat: 7 g
- Cholesterol: 35 mg
- Sodium: 230 mg
- Total carbohydrates: 81 g
- Dietary fiber: 1 g
- Sugars: 58 g
- Protein: 6 g
These values are approximate, based on typical store-bought products. If you swap in homemade lemon filling or artisan ice cream with higher fat content, your numbers may shift.
Tips for Success
You don’t need to overthink this dessert. Angel food cake holds up surprisingly well under layers of flavorful fillings, but it absorbs moisture quickly, so limit standing time at room temperature once assembled. A quick freeze gives everything structure, and then short thawing lets the layers blend without turning mushy. And if you’re buying pre-made cake and ice cream, you can still make the filling from scratch: a simple curd of fresh lemon juice, zest, sugar, eggs, and butter thickened on the stovetop adds brightness that canned filling can’t match. But homemade or store-bought, this dessert remains an easy crowd-pleaser.
Variations and Add-Ins
Feel free to riff on the core idea. You can swap in lemon sorbet for a lighter touch, or use strawberry ice cream and fresh strawberries for a berry-lemon version. Thin out lemon curd with a little milk or cream to create a drizzle for each slice rather than a full layer. You could even add a layer of crushed graham crackers between cake and ice cream for a hint of crunch. And for a boozy twist, spike the lemon filling with a tablespoon of limoncello or vodka before layering.
Storage and Make-Ahead
If you assemble the layered cake, it will keep well in the freezer for up to three days. Wrap it tightly in plastic, then again in aluminum foil if you want to protect it from freezer odors. When you’re ready to serve, let it sit at room temperature for about 10 minutes—just long enough to make slicing easier without losing its shape. Ice cream on its own should stay fresh for about a week, though fresh garnishes like berries are best on the day you serve them. If you have leftover cups of trifle, cover them and keep in the freezer; they’re terrific for grab-and-go dessert portions.
Conclusion
This lemon angel food dessert cake is one of those simple yet striking recipes that looks like you fussed over it, but really asks for just a few minutes of your time. Whether it’s a last-minute holiday finale or a weekend treat, you get bright citrus flavor, airy cake, and creamy ice cream in every bite. Best of all, you can adapt it with homemade curd, sorbets, or different fruits to suit your mood. It’s honest, straightforward, and unfussy—exactly the kind of dessert that feels right at home on any table.
