Lemon Sheet Cake
Lemon Sheet Cake is heavenly. This fluffy, lemony cake includes a lemon cake mix and lemon pie filling in the batter. The cream cheese icing includes lemon extract and zest. It's a totally delightful lemon dessert experience that will have you drooling from the first bite. Perfect dessert for tailgating or office parties, family reunions, potlucks or special occasions like birthdays or baby showers.
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 small mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
CAKE:
- 15.25 oz. box Lemon Cake Mix
- 22 oz. can lemon pie filling Lucky Leaf makes this
- 4 large eggs
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. lemon extract (or vanilla extract)
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 2 tbsp. lemon zest or as desired
Instructions
CAKE:
- Mix together cake mix and eggs.
- Stir with a wooden spoon until no lumps remain.
- Fold in the pie filling.
- Spread mixture into a greased 11x17” jelly roll pan.
- (Mixture will be very fluffy).
- Bake at 350 degrees for 20-28 minutes, until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE ICING:
- In a small bowl, beat cream cheese, lemon extract and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Sprinkle with lemon zest as desired.
- Refrigerate before serving.
Notes
NOTE: My cake took about 40 minutes to bake completely.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 28mgSodium: 138mgPotassium: 25mgFiber: 0.2gSugar: 18gVitamin A: 143IUVitamin C: 1mgCalcium: 40mgIron: 0.3mg
Tried this recipe?Let us know how it was!