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!
Serving20
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