Lemon Refrigerator Cake Recipe
This Lemon Refrigerator Cake Recipe combines angel food cake, lemon pudding, yogurt, lemon curd, and whipped topping for a refreshing no-bake dessert.
12 Servings
Ingredients
- 1 large angel food cake baked
- 1 3.5 oz package instant lemon pudding mix
- 2 cups cold milk
- 12 oz vanilla or lemon yogurt
- 11 oz jar lemon curd
- 1 12 oz tub whipped topping, thawed
Instructions
Prepare the cake base
- Cut the angel food cake into small, even cubes. Arrange the cubes in a single layer in a 9x13-inch baking dish. Set aside.
Prepare the pudding mixture
- In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened. Gently fold in the yogurt until fully incorporated.
Add the lemon curd
- Drizzle the lemon curd evenly over the layer of cake cubes, ensuring that it covers as much surface as possible.
Layer the pudding mixture
- Pour the prepared pudding and yogurt mixture over the lemon curd and spread gently with a spatula to create an even layer.
Finish with whipped topping
- Spread the thawed whipped topping evenly over the pudding layer, smoothing the surface for a clean finish.
Refrigerate
- Cover the dish tightly with plastic wrap or a lid. Refrigerate for a minimum of 3 hours, allowing the dessert to set before serving.
Notes
To make this Lemon Refrigerator Cake Recipe gluten-free, substitute the angel food cake with a certified gluten-free version. Ensure that the pudding mix and lemon curd are also labeled gluten-free to avoid cross-contamination.