This lemon sheet cake delivers big flavors With barely a few inches in its height, . Thanks to the citrus mixed into the batter and the cream cheese frosted on top, it tastes bright and punchy. Plus, it’s moist and fluffy, making it difficult to resist grabbing an extra slice of these squares. Though it’s not the loftiest confection, you can still make it a centerpiece-worthy dessert by honing in on decorating it. Garnish it with ripe berries, colorful sprinkles or shredded coconut, so it shines on any spread.
Lemon Sheet Cake Ingredients
- Lemon boxed cake mix: To cut the prep time for this recipe in half, we rely on lemon-flavored boxed cake mix.
- Eggs: We use room-temperature eggs to help the cake rise and become fluffy despite baking in a shallow sheet pan.
- Lemon pie filling: We fold canned lemon pie filling to enhance the cake’s citrusy and punchy flavors.
- Cream cheese frosting: We beat softened cream cheese, butter, confectioners’ sugar, vanilla extract and milk to create the smooth and rich frosting for this lemon sheet cake.
Directions
Step 1: Bake the cake
Preheat the oven to 350°F. In a large bowl, beat the cake mix and eggs until combined. Next, fold in the canned lemon pie filling. Grease a 15x10x1-inch baking sheet. Spread the batter into the pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Then, cool the cake on a wire rack.
Step 2: Make the frosting
In a small bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Next, stir in the vanilla and enough milk to reach your desired consistency. Spread the frosting over the cake and serve.
Editor’s Tip: Remember that the more milk you add, the smoother the frosting will become. Pour the milk slowly and test the consistency.
Lemon Sheet Cake Recipe Variations
- Mix blueberries into the batter: Ripe blueberries notoriously pair well with lemon flavors. Boost of sweetness and color in this cake and fold some into the batter.
- Decorate the cake: Garnish this cake with colorful sprinkles, ripe berries or shredded coconut to make it stand out.
- Frost with buttercream: Instead of using cream cheese frosting, consider using buttercream instead. (Here’s a quick and delicious recipe for buttercream frosting to try out.)
How to Store Lemon Sheet Cake
If you have leftover lemon sheet cake, store it in an airtight container in the fridge for three to seven days. When ready to eat it, let it come to room temperature.
Can you make this lemon sheet cake ahead of time?
If you have a long to-do list for your upcoming party, you can make this lemon sheet cake in advance to lighten your workload. Simply follow the recipe and store it in an airtight container in the fridge for three to seven days. Then, when you’re ready for your event let it come to room temperature and serve.
Can you freeze this lemon sheet cake?
Leftover slices of lemon sheet cake can be stored in the freezer in an airtight container or a freezer-friendly bag. They can stay fresh for up to two to three months in the freezer.
How long does this lemon sheet cake last?
You can store this lemon sheet cake in an airtight container in the fridge for three to seven days or freeze it for up to two to three months.
Lemon Sheet Cake Tips
Can I use a cake pan instead of a sheet pan?
Using a sheet pan is recommended as it significantly reduces the cooking time and is ideal for serving large groups. However, if you opt for a cake pan, be mindful that it will require a longer baking time due to its greater depth.
Can I make a gluten-free version of this lemon sheet cake?
If you or your guests have a gluten intolerance or allergy, make a simple swap in this recipe to accommodate those dietary needs. Grab a gluten-free box of lemon cake mix instead when shopping. The taste of this dessert may vary from the original but will still be delicious.
How do I know when the lemon sheet cake is finished baking?
Monitor the lemon sheet cake to determine if it’s finished. You’ll know it’s ready once it rises and turns golden brown. You can also insert a toothpick into the cake; if it comes out clean (with no batter), the cake is ready to come out of the oven.
