Easy Lemon Sheet Cake recipe

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Ingredients

4 eggs
1 (18.25 ounce) package lemon cake mix
1 (22 ounce) can lemon pie filling
2 ½ cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 ½ teaspoons vanilla extract
1 lemon, zested

Nutrition Info

310.2 calories
carbohydrate: 47 g
cholesterol: 90.7 mg
fat: 12.2 g
fiber: 0.3 g
protein: 4.3 g
saturatedFat: 6.1 g
servingSize: -
sodium: 241.7 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds, add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.

  3. Bake in the preheated oven until set, about 20 minutes. Cool completely.

  4. Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth, add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

Recipe Yield

24 servings

Recipe Note

A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.

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