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!
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.
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.
Let the cake cool completely after taking it out of the oven. While the cake is cooling, prepare your frosting.
Looking for more Lemon desserts? Try our easy Mini Lemon Cheesecake Tarts!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
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:
- Pumpkin Sheet Cake
- Chocolate Zucchini Sheet Cake
- Strawberry Shortcake Sheet Cake
- White Texas Sheet Cake
- Sheet Pan Hawaiian Poke Cake
- Sheet Pan Carrot Cake with Cream Cheese Frosting
Easy Lemon Sheet Cake Recipe
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
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Thank you for the nice recipe and have a Wonderful Sunday.
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!!!
Sounds wonderful, I’ll be trying this. Thank you for all the wonderful recipes. Ya’ll are great cooks.
Donna
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
This looks absolutely delicious!
Steph’s wedding pic is awsome it seemed lyke a typical eatern wedding pic wid entire family.
This looks yummy! Just a quick question. Instant pudding or cooked?
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. : )
Cool it in the pan.
Add the pudding dry or make as directed and add?
Hi Sharon, there is no pudding in this recipe. There is a can of lemon pie filling.
Is it possible to make this recipe in a 9×13 pan? If so, how long would you bake it?
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.
Is it stored at room temp or fridge. Could I make it today for Sunday noon.
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.
For this recipe, do you prepare the cake mix as called for on the box or are you just using eggs and lemon pie filling?
You just add the eggs and lemon pie filling to the box mix
Can you use a different cake mix like a yellow cake mix?
You can, though it will affect the flavor of the final product