This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

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  • In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

  • In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Nutrition Facts

158.8 calories; protein 2g 4% DV; carbohydrates 30g 10% DV; fat 3.1g 5% DV; cholesterol 0.7mg; sodium 310.4mg 12% DV. Full Nutrition

Reviews (334)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2004
Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting! Read More
(293)

Most helpful critical review

Rating: 1 stars
02/07/2011
I bake alot and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party! Read More
(61)
406 Ratings
  • 5 star values: 284
  • 4 star values: 63
  • 3 star values: 20
  • 2 star values: 18
  • 1 star values: 21
Rating: 5 stars
06/02/2004
Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting! Read More
(293)
Rating: 5 stars
07/06/2008
Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also we like to eat cake cold it really is so good right out of the fridge you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute!:) My sister said that this is now her favorite cake of ALL TIME!! Read More
(226)
Rating: 5 stars
12/16/2005
I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely. Read More
(193)
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Rating: 5 stars
07/26/2012
I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy! Read More
(130)
Rating: 5 stars
07/30/2007
This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract so I used zest and fresh juice of 2 lemons. If you are substituting for the extract it is important to taste the frosting and make sure it is lemony enough. If not keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.) Read More
(90)
Rating: 5 stars
12/23/2003
I had trouble making the cake because i tried to use 2-9" pans instead of the 10x15 dish... they were so moist that they fell apart when i tried to take them out of the pans! But once i reconstructed them iced and refrigerated the cake WOW! It was fabulous. I used lemon cake mix instead of yellow and also lemon pudding in the frosting instead of vanilla. It was a hit! Read More
(84)
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Rating: 5 stars
06/18/2007
I'm an avid baker, and this is a fabulous recipe. Everyone loved it when I served it at my husband's birthday party. I increased the amount of lemon extract, grated lemon rind into the whipped cream, and shaved some white chocolate onto the top. Best cake I've ever made!!!!!! Read More
(70)
Rating: 5 stars
04/11/2011
A hit with my family! Light, moist, and flavorful. As others suggested, used lemon cake and lemon pudding, also substituted 1/4 c of water for lemon juice, and also zest of one lemon-divided between cake batter and icing. Made a tiered 9" round cake, and layered with raspberry filling. Simple fruit filling recipe: use Polander seedless all-fruit spread, any flavor, microwave jar for approx. 30secs, and add in small box jello, in same flavor as fruit spread (I used all sugar free and fat free add-INS), whisk, cool completely (can even place in freezer for 10 mins), then spread on cake with desired layers. So quick and simple-intense fruit flavor, and perfect spreadable texture, without soaking into even this moist cake! Read More
(69)
Rating: 1 stars
02/07/2011
I bake alot and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party! Read More
(61)