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Easy Lemon Sheet Cake

Rated as 4.44 out of 5 Stars
13

"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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Ingredients

40 m servings 310
Original recipe yields 24 servings

Directions

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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 47 4.3 91 242 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Not a good cake. It did not rise.

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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...

Made as stated, minus lemon zest! Delicious...new family favorite!!

Made this tonight and it was great! I followed the recipie exactly. I wasn’t sure at first because the batter was think, but very pleased Can’t wait to make it again

Not a good cake. It did not rise.

This was so easy to make and so delicious to eat. I did bake the cake for five extra minutes—at 20 minutes, it did not appear baked through to me.

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.