Easy Lemon Sheet Cake Recipe

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Published: April 5, 2021Author: Camille Beckstrand
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This Easy Lemon Sheet Cake is absolutely foolproof and is perfect for feeding a crowd. Soft lemon cake and fluffy cream cheese buttercream frosting make this one cake that everyone loves!
Easy Lemon Sheet Cake Recipe

I love making sheet cakes for parties, potlucks and gatherings.  Not only is this Easy Lemon Sheet Cake simple to throw together, but it is perfect for feeding a crowd.

This Easy Lemon Sheet Cake has the best lemon flavor and is topped with a delicious cream cheese buttercream frosting.  This lemon cake can be cut to feed 20+ people, depending on how many pieces you slice it into.

Whenever I bring this cake to parties or potlucks, everyone always asks me for the recipe and I’m almost embarrassed to admit how easy it is to make.

How to make Easy Lemon Sheet Cake:

We call this Easy Lemon Sheet Cake, because it is just that –  EASY!

Easy lemon sheet cake with buttercream frosting !

To make the cake, you simply combine a box of lemon cake mix, 4 eggs and and a can of lemon pie filling.  The lemon pie filling really gives this cake some extra lemony flavor and makes it so moist.

Easy lemon sheet cake with buttercream frosting

Spread the prepared cake batter into a half sheet pan that has been sprayed with nonstick cooking spray and bake at 350 degrees F. for 18-20 minutes.

An easy way to check if your cake is completely cooked is to insert a toothpick into the center of the cake and if it comes out clean, then it’s done.  If it comes out covered in crumbs or batter, keep your cake in the oven for a few more minutes.

Easy lemon sheet cake with buttercream frosting

Let the cake cool completely after taking it out of the oven.  While the cake is cooling, prepare your frosting.

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How To Make Cream Cheese Buttercream Frosting:

To make the frosting, beat together softened cream cheese, butter, powdered sugar and vanilla.  You can do this in a large mixing bowl with a hand mixer or in a stand mixer.

Once the frosting is smooth and fluffy, you know it’s done!  Spread your frosting on top of your cooled cake and cut into squares then serve.

Items needed to make this recipe:

  • Half Sheet Pan: I use this half sheet pan and use it all the time for sheet pan dinners, brownies, cakes and cookies.
  • Large Glass Mixing Bowl:  This 4-quart glass mixing bowl is perfect for doughs and batters.  I use it almost every day!  It also is pretty enough to use to serve salads in.
  • Hand Mixer: This hand mixer has 7 speeds, is easy to clean and can be used to mix anything from mashed potatoes to meringues.

Other delicious sheet cake recipes:

Serves: 20

Easy Lemon Sheet Cake Recipe

This Easy Lemon Sheet Cake is absolutely foolproof and is perfect for feeding a crowd. Soft lemon cake and fluffy cream cheese buttercream frosting make this one cake that everyone loves!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Print Pin

Ingredients

Cake

  • 15.25 ounces lemon cake mix 1 box
  • 4 eggs
  • 15.75 ounces lemon pie filling 1 can

Cream Cheese Frosting

  • 8 ounces cream cheese 1 package, softened
  • ¼ cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
  • Fold in pie filling until well combined.
  • Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
  • Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
  • Let cool for 30 minutes.
  • In a large mixing bowl, beat together cream cheese and butter until smooth.
  • Add powdered sugar and vanilla beat until smooth and fluffy.
  • Spread frosting on top of cooled cake, cut into slices and serve.

Notes

  • An easy way to check if your cake is completely cooked is to insert a toothpick into the center of the cake and if it comes out clean, then it’s done.  If it comes out covered in crumbs or batter, keep your cake in the oven for a few more minutes

Nutrition

Calories: 272 kcal · Carbohydrates: 48 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 320 mg · Potassium: 113 mg · Fiber: 1 g · Sugar: 39 g · Vitamin A: 182 IU · Calcium: 55 mg · Iron: 1 mg

Equipment

  • Half Sheet Pan
  • Large Mixing Bowl
  • Hand mixer

Recipe Details

Course: Dessert
Cuisine: American

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  1. Liz says:
    January 26, 2014
    Thank you for the nice recipe and have a Wonderful Sunday.
    Reply
  2. Hilary says:
    January 26, 2014
    Ohh,I love lemon cakes,lemon pies,well anything lemon,but this look exceptionaly delicious!if I wanted to make it a layered round cake would the measurements be the same? Oh and congrats on Elyse's baby!!!
    Reply
  3. Donna says:
    January 26, 2014
    Sounds wonderful, I'll be trying this. Thank you for all the wonderful recipes. Ya'll are great cooks. Donna
    Reply
  4. Happy Valley Chow says:
    January 26, 2014
    Oh my goodness that looks amazing! Be sure to stop by my link party, Om Nom Nom Friday (even though it's Sunday) and share your delicious creations. Happy Blogging! Happy Valley Chow
    Reply
  5. Jenn says:
    January 26, 2014
    This looks absolutely delicious!
    Reply
  6. mehwash says:
    April 4, 2014
    Steph's wedding pic is awsome it seemed lyke a typical eatern wedding pic wid entire family.
    Reply
  7. J. Hyde says:
    April 11, 2014
    This looks yummy! Just a quick question. Instant pudding or cooked?
    Reply
  8. Mary Ann says:
    May 3, 2014
    When you say cool cake...do you mean in the pan or out of the pan on a rack? I was wondering if the cake would fall apart if I cool it on a rack because of the consistency. With cooling it in the pan (like brownies) I was concerned if it would come out when serving. Thanks in advance for your response. Looking forward to making this today for my daughter's baby shower. : )
    Reply
    • Cyd says:
      May 5, 2014
      Cool it in the pan.
      Reply
  9. sharon says:
    February 14, 2016
    Add the pudding dry or make as directed and add?
    Reply
    • Cyd says:
      February 15, 2016
      Hi Sharon, there is no pudding in this recipe. There is a can of lemon pie filling.
      Reply
  10. Linda Nelson says:
    September 10, 2019
    Is it possible to make this recipe in a 9x13 pan? If so, how long would you bake it?
    Reply
    • Cyd says:
      October 14, 2019
      We have only made it this as a sheet cake version. You will need to watch it closely for the cooking time if you do it in a different sized pan.
      Reply
  11. Jami Sue Brandt says:
    February 28, 2020
    Is it stored at room temp or fridge. Could I make it today for Sunday noon.
    Reply
    • Cyd says:
      March 4, 2020
      I would only leave it at room temp for a day. Then cover and keep in fridge. You can easily make it a day before.
      Reply
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