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Easy Lemon Sheet Cake


"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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40 m servings 310 cals
Original recipe yields 24 servings

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  • Prep

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  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.

Nutrition Facts

Per Serving: 310 calories; 12.2 g fat; 47 g carbohydrates; 4.3 g protein; 91 mg cholesterol; 242 mg sodium. Full nutrition

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Read all reviews 4
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The cake came out dense and moist. I used lemon curd instead of pie filling- my store didn't have it. Instead of vanilla I subbed lemon extract- I have a boy that LOVES lemon. Really good ca...


Simple to make, excellent to take to a church dinner or picnic. Tastes even better chilled from the fridge the next day.

Tasty and easy! Great lemon flavors and turns a box mix into a fancy desert. I used "cup" cupcake molds. Nice recipe in a pinch! I will make this again.