Lemon Refrigerator Cake Recipe made with angel food cake, pudding, yogurt, lemon curd, and Cool Whip—a tangy no-bake treat!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

The first time I made this Lemon Refrigerator Cake Recipe, it was kind of an accident. I’d been back from a weekend trip (you know the kind—bags still by the door, laundry piling up, and me rummaging through the fridge looking for “something sweet”) and all I found was leftover angel food cake from the store. There was also a jar of lemon curd in the pantry that I’d sworn I’d use six months ago, and don’t even get me started on the Cool Whip that had been sitting there like an old friend waiting to be invited to the party.

So, I threw it all together. No plan, no Pinterest inspiration board. Just pure “let’s see what happens.” And you know what? It turned into one of those desserts that tastes way fancier than it has any right to be. The kind you bring to a family get-together and everyone asks, “Did you make this from scratch?” and you just sort of smile and change the subject.

Here’s a quick peek at what’s inside:

Why You’ll Love This Lemon Refrigerator Cake Recipe?

Okay, here’s the honest truth—it’s not one of those delicate, fussy desserts that requires precision. This is the “I’ve had a long day and I just want something bright and happy” kind of cake. The beauty of this Lemon Refrigerator Cake is that it feels homemade without asking you to actually sweat in the kitchen. No oven, no stand mixer, no stress. Just cake cubes, a lemon pudding mix (instant, thank you very much), some yogurt for tang, and that silky lemon curd that makes everything taste like summer vacation.

But here’s the kicker: the hardest part is waiting three hours while it chills. And if you’re like me, you’ll be tempted to sneak a spoonful early. I’ve done it. Spoiler: it’s still good, just messier.

Ingredient Notes:

Let’s chat about the cast of characters in this Lemon Refrigerator Cake Recipe. Each one matters, though maybe not in the way the “food snobs” would tell you.

Angel food cake: It’s light, fluffy, and kind of like eating sweet clouds. Perfect base for soaking up all that pudding and curd.
Instant lemon pudding mix: Honestly? The MVP here. Zero effort, maximum flavor.
Milk: Make sure it’s cold. Warm milk just won’t cut it—it’s pudding soup at that point.
Yogurt: I usually use vanilla, but lemon works too. It adds this tangy note that makes the cake taste like you put more effort in.
Lemon curd: The show-off. Sweet, tart, glossy—it’s the part that makes you close your eyes with the first bite.
Cool Whip: I know, I know. Some people will argue for homemade whipped cream, but Cool Whip keeps this dessert honest: simple, nostalgic, and done.

How To Make Lemon Refrigerator Cake?

Here’s how I do it—and how you can, too.

First, chop up that angel food cake. Don’t worry about perfect cubes. Nobody’s grading you. Scatter them in your baking dish like you’re throwing confetti.
Next, whisk the pudding mix with cold milk. Don’t skimp on the whisking—lumps are the enemy. Then fold in the yogurt until it looks creamy and smooth.
Drizzle lemon curd over the cake cubes. Be generous. Or don’t—it’s your call. (But honestly? More is better.)
Pour that pudding-yogurt mixture over the top, and gently spread it out. Think of it as tucking your cake cubes in under a lemony blanket.
Now, spread the Cool Whip over the whole thing. You can smooth it for a neat look or swirl it around like you’re trying to paint clouds. Either way, it’s pretty.
Cover it up and stick it in the fridge. Wait three hours if you’ve got willpower, or less if you don’t. (I won’t judge.)

Storage Options:

Here’s the deal: this Lemon Refrigerator Cake keeps in the fridge for about 3 days. It actually gets better the next day—softer, creamier, almost like a trifle. Freezer? Nah. Tried it once, and let’s just say pudding and Cool Whip don’t forgive you for that kind of betrayal.

Variations and Substitutions:

This cake is flexible. Think of it as a choose-your-own-adventure book.

Swap the angel food cake for pound cake or ladyfingers if that’s what you’ve got.

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Use Greek yogurt if you like it tangier (and want to feel slightly virtuous about eating dessert).
Add berries—blueberries, raspberries, strawberries. They all play nice with lemon.
Not a Cool Whip fan? Whip up heavy cream instead. Richer, but definitely a vibe.
Want to change it up? Try lime curd or even orange curd for a fun twist.

What to Serve with Lemon Refrigerator Cake?

Honestly, this cake doesn’t need a sidekick, but sometimes it’s fun to dress it up.

Fresh berries on the side—bonus points if they’re glistening with a little sugar.
A tall glass of iced tea or lemonade. Double the citrus, double the fun.
Coffee, because coffee goes with everything.
Or serve it after a simple grilled dinner—chicken, fish, even kebabs. It’s the perfect light ending.

Frequently Asked Questions:

Can I make this ahead?
Yes, and you probably should. It’s even better after a night in the fridge.

Can I use homemade lemon curd?
For sure. It’ll taste brighter and fresher. But the jarred stuff is totally fine when you’re short on time.

Can I make it lighter?
Yep. Sugar-free pudding, light Cool Whip, even low-fat yogurt all work. Different texture, but still hits the spot.

So, that’s the Lemon Refrigerator Cake Recipe—part accident, part brilliance, and totally worth making. It’s tangy, creamy, and comes together faster than most people can find their hand mixer. What do you think? Will you wait the full three hours or sneak in early with a spoon like I did?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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