2 Ingredient Lemon Cake Bars Recipe

You know those days when you want to impress people with your baking skills but also don’t feel like measuring twelve ingredients, separating eggs, or dirtying every dish in your kitchen? Yeah, same. That’s why I fell in love — hard — with these 2 Ingredient Lemon Cake Bars. They’re ridiculously easy, super yummy, and honestly, they make you look like a baking wizard without, you know, actually doing wizard-level work.

So if you’re ready to whip up something sweet without even breaking a sweat (or a nail), let me show you how to pull this off.

Why I’m Obsessed With These Lemon Cake Bars

Okay, confession time. I’m not one of those people who “finds peace” while baking. Flour in my hair? Nope. Waiting an hour for something to cool before frosting? Not a chance.

But these lemon bars? Game. Changer.

• You only need two ingredients. Yes, two. Not three, not five.
• You don’t need fancy equipment. A bowl and a spoon? You’re golden.
• The flavor? Bright, sweet, with just the right amount of tang. Basically, summer in bar form.

Ever wondered why some recipes get passed around like family secrets while others flop? Well, this one is foolproof — which is probably why I keep making it for every BBQ, potluck, and Tuesday night when I just want dessert.

So… What Are the Two Magical Ingredients?

Here’s the kicker. You don’t even need to make a grocery list longer than your arm. The two magical ingredients are:

1. Lemon pie filling or lemon curd (about 21 oz.)
2. Box of angel food cake mix (one standard 16 oz. box)

That’s it. Literally. No eggs, no oil, no water. Just these two things.

Some recipes say you can use any white or yellow cake mix, but IMO, the angel food mix gives you that perfect fluffy-chewy texture. I learned that the hard way when I tried a yellow cake once and ended up with something that looked like lemon-flavored concrete. :/

How to Make 2-Ingredient Lemon Cake Bars

Now, don’t blink or you might miss the instructions.

Step 1: Preheat That Oven

Crank your oven up to 350°F (175°C). If you’re one of those impatient types (like me), don’t even think about skipping this step.

Step 2: Mix Like a Pro

• Dump the angel food cake mix into a big bowl.
• Scoop in the lemon pie filling.
• Stir until it’s all combined — it’ll get foamy and fluffy pretty quickly, and that’s exactly what you want.

Ever seen a marshmallow and a lemon have a baby? Yeah, it kinda looks like that.

Step 3: Bake and Wait (The Worst Part)

• Pour the batter into a greased or parchment-lined 9×13 pan.
• Pop it in the oven and bake for about 25–30 minutes or until the top looks golden and set.
• Let it cool completely before cutting into bars. (And yes, I know it’s hard to wait, but unless you like burning your tongue, trust me on this.)

Pro Tips (Because I’ve Made Every Mistake So You Don’t Have To)

• Grease your pan like your life depends on it. These bars are sticky little creatures.
• If you want cleaner cuts, chill the bars in the fridge for a bit before slicing.
• Fancy garnish? A light dusting of powdered sugar makes you look like Martha Stewart — with about 1% of the effort.

And for the overachievers among us, you can even throw in a handful of shredded coconut or a few white chocolate chips before baking. Not necessary, but definitely delicious.

Why These Bars Always Steal the Show

Look, anyone can bake cookies. Everyone brings brownies. But these lemon bars? They’re a little unexpected, and people always ask for the recipe.

Here’s what makes them shine:

• They’re light yet decadent.
• The tartness cuts through the sweetness.
• They hold up well — no melting frosting or crumbly disaster.

And let’s be real — don’t you love when someone bites into your dessert and goes, “Oh wow, did you make these?” Uh, yes. Yes, I did. (Cue smug smile.)

Can You Use Other Flavors?

Oh, you rebel, you. Absolutely.

If lemon isn’t your thing — first of all, who hurt you? — you can try other pie fillings:

• Cherry (tastes like summer fairs)
• Blueberry (basically breakfast, IMO)
• Apple (hello, fall vibes)

Just keep in mind that the lemon’s natural tartness balances out the sweetness of the angel food cake beautifully. Some other flavors might be a bit sweeter, so you might want to cut smaller pieces. Or not. Live your best life.

Storing and Serving Tips

You made them. People loved them. But somehow — miracle of miracles — you have leftovers. Here’s what to do:

• Store in an airtight container at room temperature for up to 3 days.
• Or refrigerate if you want them a little firmer and fresher for up to a week.
• You can also freeze them, separated by parchment, for up to a month. Just thaw before serving.

Pro move? Serve with a dollop of whipped cream or a scoop of vanilla ice cream. (You’re welcome.)

My First Time Making These

I still remember the first time I made these bars. I was hosting a last-minute dinner, and someone (you know who you are) decided to invite five more people. I panicked, Googled “easy dessert,” and stumbled across this recipe.

Let me tell you — people raved about it like I’d just graduated from culinary school. Meanwhile, I’d spent all of five minutes mixing two things in a bowl while wearing pajama pants.

Moral of the story? Never underestimate the power of a simple, solid recipe.

FAQs About 2-Ingredient Lemon Cake Bars

Are they gluten-free?

Not unless you find a gluten-free angel food cake mix. So, technically… no.

Can I make them ahead of time?

Yes! In fact, they taste even better after sitting overnight.

Do they need to be refrigerated?

Not necessarily, but I like them chilled. Totally a personal preference.

Do I need to use a mixer?

Nope. Just a spoon or spatula. Save your biceps for another day.

Why You Need These in Your Life

Look, we’ve all had those days when the last thing we want is another complicated recipe. These bars are proof that baking doesn’t have to be stressful — or boring.

They’re fast, cheap, and people love them. What more could you want?

And let’s be honest — when you can show up with a tray of these and people think you spent all afternoon baking, that’s just good strategy.

Related Recipes

• Strawberry Crunch Banana Pudding Recipe
• Angel Food Cake Churro Bites Recipe
• Vampire Fudge Recipe

Final Thoughts

So there you have it — the easiest, most delicious 2 Ingredient Lemon Cake Bars you’ll ever make.

Next time you need a quick dessert that’s guaranteed to impress without causing a meltdown in the kitchen, you know what to do. Grab your two ingredients, mix them up, bake, and bask in the glory of your genius.

Because seriously — why work harder when you can just work smarter (and still eat cake)? 🙂

Now go forth and bake, my friend. And maybe save me a piece?