Lemon Sheet Cake
Lemon Sheet Cake is a moist and tangy dessert made with a yellow cake mix, lemon pudding, and fresh lemon juice, topped with a sweet lemon glaze. It’s quick, easy, and perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15.25 oz) box yellow cake mix
- 1/4 cup instant lemon pudding (dry)
- 3/4 cup fresh lemon juice
- 4 large eggs
- 1/3 cup salted butter, melted
- 4 cups powdered sugar
- 4 tablespoons lemon juice (for glaze)
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F and grease or line a 9×13-inch cake pan.
- In a large bowl, mix cake mix, lemon pudding, lemon juice, eggs, and melted butter using a mixer until well combined and fluffy.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- In a separate bowl, whisk together powdered sugar, lemon zest, and 3 tablespoons of lemon juice. Add the 4th tablespoon if needed for consistency.
- Pour the glaze over the cooled cake. Spread evenly if desired.
- Top with lemon slices or berries if serving for presentation.
Notes
- Fresh lemon juice is preferred over bottled for best flavor.
- Use parchment paper if you want to remove the cake from the pan before icing.
- Add more powdered sugar to the glaze if it’s too runny.
- Cake can be made in a 12×18-inch pan, but baking time should be adjusted.
- To freeze, wrap slices tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 229
- Sugar: 40g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 68mg
Find it online: https://recipeeasily.com/lemon-sheet-cake-yummy-recipe/