A tangy no-bake dessert!
The recipe we have for you today really couldn’t be much easier. This Lemon Refrigerator Cake is just what it sounds like… a cake you don’t have to bake! It utilizes a premade angel food cake from the grocery store and turns it into a beautiful layered dessert. With lemon curd, lemon pudding, and tangy yogurt, this dish is packed with creamy lemon flavor. Let’s get into how it’s made!
Also referred to as Lemon Angel Trifle, this dessert is all about the layers. Begin by cutting an angel food cake into cubes (or two cakes if you opt for smaller loaf cakes) and arrange the cubes in a 9×13-inch dish. Next, generously drizzle lemon curd over the cake cubes, followed by a yogurt-pudding mixture that really pumps up the richness. Then, the entire dish is topped with a layer of whipped topping, sealing it all together. The cake is popped in the fridge for a few hours or overnight to soak up all that flavor! It’s simply divine.
You can’t go wrong with this zesty creation for any occasion. The fact that it can be made ahead of time means you have one less thing to worry about when entertaining. The longer it sits the better it is! Give this recipe a try for your next get together and all are sure to fall in love with it.
. Lemon Refrigerator Cake
. Yield(s): Serves 12
. 10m prep time
. 3h inactive
Ingredients
1 large angel food cake (baked)
1 (3.5 ounce) package instant lemon pudding mix
2 cups milk
12 oz vanilla or lemon yogurt
11 oz jar lemon curd
1 (12 oz) tub cool whip, thawed
Preparation
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