-
-
My review
Easy Lemon Sheet Cake
kelliemmo
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 310 calsOriginal recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 310 calories; 12.2 g fat; 47 g carbohydrates; 4.3 g protein; 91 mg cholesterol; 242 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
1/22/2017
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 ca...
7/31/2017
Simple to make, excellent to take to a church dinner or picnic. Tastes even better chilled from the fridge the next day.
2/21/2016
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.