If you love lemon desserts, this Lemon Angel Cake is one to add to your recipe box. It starts with a premade angel food cake and gets layered with a creamy lemon filling and bright lemon curd. The result is a dessert that looks impressive but is surprisingly simple to put together!

The filling is made with lemon pudding mix, cold milk, and Cool Whip, so there’s no need to fuss with a complicated compote or frosting. Once it has thickened, a little lemon curd gets drizzled onto the layers for an extra pop of citrus flavor. The combination is sweet, creamy, and tangy without feeling too heavy.

For this recipe, you can use a homemade angel food cake or pick one up from the store. Once the cake is completely cool, carefully slice it into three horizontal layers. Spread the lemon cream and lemon curd between each layer, then cover the whole cake with the remaining cream. A little fresh lemon zest on top finishes it all off.

The hardest part is waiting for the cake to chill. Give it at least 90 minutes in the refrigerator before slicing so the layers have time to set. This is an especially nice dessert for spring and summer gatherings, but there’s no reason to save it for a special occasion. It’s an easy, refreshing treat that brings a little sunshine to the dessert table!