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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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until set, about 20 minutes. Cool completely.

  • 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

310 calories; protein 4.3g; carbohydrates 47g; fat 12.2g; cholesterol 90.7mg; sodium 241.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2017
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 cake! Read More
(4)

Most helpful critical review

Rating: 1 stars
07/07/2018
Not a good cake. It did not rise. Read More
(1)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/27/2017
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 cake! Read More
(4)
Rating: 5 stars
10/11/2017
yummy Read More
(1)
Rating: 1 stars
07/07/2018
Not a good cake. It did not rise. Read More
(1)
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Rating: 5 stars
02/21/2016
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. Read More
Rating: 5 stars
08/31/2018
Made as stated minus lemon zest! Delicious...new family favorite!! Read More
Rating: 4 stars
07/29/2018
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 Read More
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Rating: 5 stars
07/31/2017
Simple to make excellent to take to a church dinner or picnic. Tastes even better chilled from the fridge the next day. Read More
Rating: 5 stars
06/14/2018
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. Read More
Rating: 5 stars
05/28/2019
This was delicious and great for a crowd since it is a sheet cake. I could not find the 18.25 ounce cake mix so I used a 15.25 and just added a couple of tablespoons of flour. I also added a little lemon juice along with everything else for the frosting. I will definitely be making this again. Read More
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