Lemon Sheet Cake
Lemon Sheet Cake is heavenly. Especially if you’re a connoisseur of lemon desserts. Plus, the recipe uses only 8 ingredients total–for cake plus icing! It’s incredibly easy. E-A-S-Y! The cream cheese icing on top makes this cake simply awesome in my opinion. Plus, there’s just a little dab of lemon zest sprinkled on top to make the lemony flavor pop. Yes, yes, a thousand times, YES!
This recipe comes from one of our neighbors. I collected hundreds of her recipes a couple of years ago and I’m still busy going through them and making them. I couldn’t resist this great cake recipe. I sent it out to John’s office before the Corona Virus outbreak along with a White Chocolate Texas Sheet Cake. Those cakes were scarfed down before noon. Everyone wanted a sample.
I love trying new recipes. But it’s especially pleasing when a new recipe comes out exceedingly well. Believe me, I’ve tried my share of “bombs,” through the years. That goes with the territory when trying out new recipes. Over the years, I’ve become pretty good at picking through recipes (based on the ingredients and assembly) that are sure to please. There are some that I know will never work for our family so I skip them. Others, look like they have promise but need adjustments. Still other times, you make a recipe and it’s perfect without changes. Lemon Sheet Cake is like that.
The cake part alone really intrigued me. It calls for a boxed lemon cake mix, lemon pudding and pie filling and eggs! I would never have thought that combination would make a deliciously moist cake. But it sure did.
This is a tremendously delicious dessert option for potlucks, tailgating or office parties, or special occasions. It makes a lot of servings. Plus, you can freeze parts of it, if it’s too much for your family at one time. There’s just everything to like about this easy cake recipe, and nothing to dislike. Give it a try and you’ll see what I mean.
Lemon Sheet Cake is amazing.
This luscious cake is so easy to make. The cake uses only three ingredients.
Drool, baby, drool!
Lemon Sheet Cake has triple the lemony flavor. It starts with a lemon cake mix and lemon pie filling. The icing includes lemon extract and lemon zest. Yum.
Here’s what I did.
I used these ingredients for the cake.
Combine cake mix and eggs.
Stir until smooth and no lumps remain.
Add lemon pie filling.
Stir ingredients again to thoroughly combine. Mixture will be fluffy.
Spread cake batter into a greased 12×17″ cookie sheet.
Bake at 350 degrees for 20-28 minutes, or until a toothpick inserted in center comes out clean. (My cake took about 40 minutes to bake completely). Allow cake to cool completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter.
Add lemon extract.
Mix with electric mixer until creamy.
Add powdered sugar a cup at a time and blend well after each addition.
Mixture will be thick and creamy.
Spread cream cheese icing over top of cooled cake.
Sprinkle with grated lemon zest. Refrigerate.
Lemon Sheet Cake is a breeze to make.
This cake is terrific for family reunions since it makes 48 servings.
If you enjoy lemony desserts, you’ll love Lemon Sheet Cake.
I sent this out to my husband’s work place and it was demolished pronto!
Here’s the recipe.
LEMON SHEET CAKE
(Recipe slightly adapted from Linda Stiles, Ovilla, TX)
Adding lemon pie filling to the cake batter is a genius idea, in my opinion.
Lemon Sheet Cake will satisfy any sweet tooth.
This light and fluffy cake is so easy to make, it should become one of your “go-to” recipes for dessert.
Are you ready for a bite?