Lemon Sheet Cake

When I think of sunshine and warmth, I can’t help but recall my favorite dessert, Lemon Sheet Cake. This cake has graced every family gathering, adding a zesty burst of flavor that everyone loves. One summer afternoon, I decided to surprise my friends with this delightful treat during our picnic in the park. As I served the cake, the bright yellow glaze glistening under the sun, the laughter and joy that filled the air made the moment unforgettable. Each light and fluffy slice was met with smiles, and the tangy sweetness of the lemon had everyone asking for seconds. It’s a cake that brings people together, perfect for any occasion, and it never fails to impress.

What to Gather for Lemon Sheet Cake

Gathering the right ingredients is key to making the perfect Lemon Sheet Cake. Each component plays a vital role in achieving that light, fluffy texture and bright flavor. The combination of vanilla cake mix with lemon pudding mix creates a moist base, while the addition of fresh lemon juice and lemon zest elevates the taste. Let’s take a look at what you’ll need.

• 1 box vanilla or lemon cake mix – The base of the cake. Using a quality mix ensures a fluffy and delicious result.
• 1/4 cup instant lemon pudding mix – Adds moisture and enhances the lemon flavor.
• 3/4 cup lemon juice – Freshly squeezed lemon juice provides the essential tangy taste.
• 1/3 cup butter, melted – Adds richness and enhances the texture of the cake.
• 4 large eggs – Binds the ingredients together and contributes to the cake’s fluffiness.
• 4 cups powdered sugar – Used for the glaze, it provides sweetness and a beautiful finish.
• 4 tablespoons lemon juice – Helps achieve the right consistency for the glaze.
• 2 tablespoons lemon zest – Adds an extra layer of lemon flavor to the glaze.

How to Cook Lemon Sheet Cake

Making the Lemon Sheet Cake is a delightful experience. The fragrant aroma of baking lemons will fill your kitchen. Follow these steps to create a cake that’s sure to impress!

1. Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9×13 inch cake pan using non-stick spray. This ensures your cake comes out clean and easy to serve.
2. In a large bowl, combine the dry cake mix, instant lemon pudding mix, lemon juice, eggs, and melted butter. Use a stand mixer or a hand mixer to mix the ingredients until they are fully combined. Be sure to scrape down the sides of the bowl with a spatula for even mixing.
3. Pour the batter into the prepared cake pan, smoothing it out with a spatula. The batter will be thick and fluffy, so make sure it’s evenly spread out, as it won’t level out on its own during baking.
4. Bake for 20 minutes and check for doneness using a toothpick. If it comes out clean, you’re ready to go. If not, continue baking for another 3 to 5 minutes until it’s set and golden.
5. Once fully baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. This cooling step is essential for the next part.
6. While the cake cools, prepare the glaze. In a large bowl, add the powdered sugar, lemon zest, and 3 tablespoons of lemon juice. Mix these together with a stiff whisk or hand mixer on low speed. If you find the glaze is too thick, gradually add more lemon juice until you achieve a pourable consistency.
7. Once the cake has cooled completely, you can either pour the glaze directly over the cake in the pan or remove it from the pan and place it on a serving tray. If you choose the latter, cut it into squares before pouring the glaze over the top.
8. If desired, garnish with fresh lemon slices for a beautiful presentation. Serve the cake to your eager guests and watch the smiles appear!

Recipe Variations about Lemon Sheet Cake

This Lemon Sheet Cake is incredibly versatile! Here are some fun variations you can try to customize it to your taste.

• Storage: To store leftovers, cover the cake with foil or a cake pan lid. It will last about a week at room temperature.
• Freezing: You can freeze the cake by wrapping it in cellophane. It will keep for about three months in the freezer.
• Adding Fruits: Consider adding fresh berries or slices of strawberries on top of the glaze for an extra fruity flavor.
• Switching Flavors: Experiment with different pudding flavors, such as vanilla or bananas, to create unique variations!
• Layering: For a more decadent treat, layer the cake with whipped cream and additional lemon zest for a fun twist.
• Gluten-Free Option: Use a gluten-free cake mix and pudding mix to make this cake gluten-free without sacrificing flavor.

What to Serve With Lemon Sheet Cake

Pairing your Lemon Sheet Cake with the right accompaniments can enhance your dessert experience. Here are some ideas:

• Fresh Berries: Serve with a side of fresh strawberries, raspberries, or blueberries to complement the cake’s zesty flavor.
• Whipped Cream: A dollop of whipped cream adds a creamy texture that balances the tanginess of the lemon cake.
• Ice Cream: For a delightful contrast, consider vanilla or lemon sorbet as an ice cream pairing.
• Tea or Coffee: The cake pairs beautifully with a cup of tea or coffee, perfect for afternoon gatherings.
• Seasonal Fruits: During summer, serve alongside seasonal fruits for a refreshing and colorful plate.
• Picnic Treat: It’s a great addition to picnic spreads, served alongside sandwiches and salads for a sunny outing.

FAQ

Conclusion

The Lemon Sheet Cake is a delightful dessert that truly embodies the essence of spring with its bright and zesty flavors. It’s easy to prepare and a guaranteed crowd-pleaser, making it perfect for any occasion. I encourage you to try making this cake yourself, and I’m sure it will bring smiles to your table just as it has to mine. Enjoy every slice and make sweet memories with your loved ones!

Lemon Sheet Cake

This Lemon Sheet Cake is a delightful treat bursting with citrus flavor. Perfect for any occasion, this fluffy cake topped with a sweet glaze will surely satisfy your sweet cravings. Try it tonight and enjoy every bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 box vanilla or lemon cake mix dry mix, do not make cake according to package directions
• 1/4 cup instant lemon pudding mix
• 3/4 cup lemon juice
• 1/3 cup butter melted
• 4 large eggs
• 4 cups powdered sugar
• 4 tablespoons lemon juice more can be used if a thinner glaze is desired
• 2 tablespoons lemon zest

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. 1. Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9×13 inch cake pan using non-stick spray.
2. 2. In a large bowl, combine the dry cake mix, instant lemon pudding mix, lemon juice, eggs, and melted butter. Use a stand mixer or a hand mixer to mix the ingredients until they are fully combined.
3. 3. Pour the batter into the prepared cake pan, smoothing it out with a spatula. The batter will be thick and fluffy, so make sure it’s evenly spread out.
4. 4. Bake for 20 minutes and check for doneness using a toothpick. If it comes out clean, you’re ready to go.
5. 5. Once fully baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack.
6. 6. While the cake cools, prepare the glaze by mixing the powdered sugar, lemon zest, and lemon juice.
7. 7. Once the cake has cooled completely, pour the glaze over the cake in the pan or remove it and place it on a serving tray.
8. 8. Garnish with fresh lemon slices if desired and serve.

Notes

• Tip 1: You can cover the cake in foil or use a cake pan lid, and the cake will last about a week at room temperature.
• Tip 2: You can freeze the cake as well by wrapping it in cellophane, it will keep in the freezer for about 3 months.
• Tip 3: The leftovers taste best when reheated in the microwave for about 15 seconds so the sweet glaze can soften.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.