Save This Recipe
We'll email this post to you, so you can come back to it later!
It was 91 degrees outside, the air was thick enough to spoon, and I was hosting bunco night. I had zero interest in baking—but I still wanted to put something sweet on the table. Something cool, creamy, just a little fancy, but not fussy.
And then it came to me, like a lightbulb flickering on inside the fridge: Lemon Refrigerator Cake. Y’all, this one’s been in my back pocket for years. My mom used to bring it to church potlucks, and someone always asked for the recipe. It’s one of those desserts that looks like you tried… when you absolutely didn’t.
Why This Cake Just Works
Let me tell you why this gem of a dessert has stuck around:
-
Zero baking. Like, not even a toaster oven.
-
It’s got that perfect lemon tang — not sour, not too sweet, just right.
-
The texture’s dreamy — soft cake, silky pudding, fluffy whipped topping.
-
It feeds a crowd without stressing you out.
-
It’s chill. Literally. The fridge does all the heavy lifting.
Here’s What You’ll Need (and a few honest notes)
This is one of those “use what you’ve got” kind of recipes. Don’t overthink it — just layer it up and let the flavors do their thing.
-
1 large angel food cake
I’ve made this with store-bought cake more times than I can count. If you want to bake your own, go for it — but let’s not pretend I didn’t grab mine at Kroger. -
1 small box of instant lemon pudding (3.5 oz)
Instant, not the kind that makes you stand at the stove stirring like a 1950s housewife. -
2 cups cold milk
Whole milk is nice and rich, but I’ve used 2%, even almond milk. It all works, promise. -
12 oz lemon or vanilla yogurt
Greek yogurt gives it that creamy, slightly tangy vibe. Lemon makes it zippier. I’ve used both, depending on what’s lurking in the fridge. -
1 jar lemon curd (about 11 oz)
This is the flavor bomb. Warm it up just a smidge so it’s easier to drizzle. Don’t skip it—it’s the sunshine of this whole thing. -
1 tub Cool Whip (12 oz)
Look, I love homemade whipped cream too, but Cool Whip holds up better here and doesn’t weep after a night in the fridge.
Let’s Build a No-Bake Beauty
-
Cube that cake
Chop your angel food cake into chunks, toss them into a 9×13 dish, and spread them out evenly. Try not to eat half of it while you work. (I fail at this every time.) -
Make the pudding layer
Whisk your lemon pudding and milk together until it thickens a little — just a minute or two. Fold in your yogurt gently so it stays nice and creamy. -
Lemon curd magic
Warm the lemon curd just enough to loosen it. Drizzle it over the cake like you’re Jackson Pollock. Don’t stress — messy is fine here. -
Layer the pudding mix
Pour that pudding-yogurt mixture right on top. Spread it out gently, letting it sink into the cake. You’re basically creating layers of joy. -
Top with Cool Whip
Grab a spatula and swirl that whipped topping over the whole thing. Big fluffy swoops. We’re going for “pillowy.” -
Chill out
Cover the dish with foil or plastic wrap and stick it in the fridge for at least 3 hours. Longer’s better. It firms up, flavors mingle, and you don’t have to think about it again till dessert time.
Wanna Jazz It Up? Here’s How
This cake’s a blank canvas with lemon sunshine at the center. Here are a few ways I’ve played around with it over the years:
-
Add berries — A handful of blueberries or sliced strawberries between layers makes it feel extra fresh.
-
Coconut twist — Coconut yogurt and a sprinkle of toasted coconut on top? Yes please.
-
Key lime swap — Use key lime curd and pudding for a Floridian spin. Put on your flip-flops while you’re at it.
-
Make it lighter — Go with light Cool Whip, low-fat yogurt, and skim milk. Still delish, still devoured.
Storage & Serving (Don’t Overthink It)
-
Fridge life: Covered tightly, it keeps well for about 3–4 days. I wouldn’t push it past that—angel food cake gets a little soggy after a while.
-
Serve cold: This one’s not meant to sit on the counter. Pull it out just before serving and watch it vanish.
-
Can you freeze it? Eh… I wouldn’t. The texture takes a hit. Make it fresh, eat it fresh, and send leftovers home with whoever’s lingering by the fridge.
Just Try It — You’ll See
This Lemon Refrigerator Cake isn’t fancy. It’s not trying to be anything it’s not. But it is the kind of dessert that people go back for seconds of, maybe even thirds if no one’s looking. It’s easy, sunny, and just the kind of dish that tastes like summer in every bite.
If you end up making it, I’d love to hear what you think. Did you tweak it? Add something fun? Or just make it as-is and watch it disappear?
Drop me a note, leave a comment, or just holler the next time you need a no-bake wonder that tastes like a lemony hug in a pan.
Stay cool, sweet friend.
Lemon Refrigerator Cake
Ingredients
- 1 large angel food cake, baked
- 1 3.5 oz 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
Instructions
- Cut angel food cake into small cubes and arrange in an even layer in a 9x13-inch baking dish. Set aside.
- In a large bowl, whisk together the lemon pudding mix and cold milk until slightly thickened. Fold in the yogurt until smooth.
- Drizzle the lemon curd evenly over the cubed cake.
- Pour the pudding-yogurt mixture over the lemon curd and gently spread it into an even layer.
- Spread the thawed cool whip over the top of the pudding layer.
- Cover the dish tightly and refrigerate for at least 3 hours before serving.
Notes