If you’re looking for an easy lemon cake recipe, look no further! This super moist and delicious Lemon Sheet Cake recipe topped off with a tasty lemon buttercream frosting is our new favorite dessert! It’s perfect for feeding a crowd!
Easy Lemon Cake Recipe
Helloooooooooooo! It’s me, Lily again! Did you miss me? I know… it seems like a long time since the last time I posted. π So, how did your Spring break go? Mine was so fun! My friend, Raylee, came into town and we did so many cool things. My favorite thing that we did was Sea World. The best ride was called Steel Eel! It’s a super fast roller coaster!! I went on it 3 times. It was amazing!! Speaking of Spring Break, it’s Spring!! Spring time makes me think of fruit and lemons and the dessert we are sharing today. It’s Lemon Sheet Cake! This Lemon Sheet Cake is one of the easiest lemon cake recipes you will ever make!
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The reason why it’s so easy is because we used a lemon cake mix that came out of a box!Β It also has pudding mix in it, which makes it so good. There were only a few other ingredients we put in the cake besides those. The best part is the lemon buttercream frosting on top. This lemon cake is SO delicious and creamy!! I already told my mom I want to make this again. I think it’s the perfect dessert for Spring and for Summer!!
Check out that creamy lemon frosting!!
How to Make Lemon Frosting:
Like I said, one of my favorite parts about the cake is the super yummy lemon buttercream frosting on top! Here’s what you’ll need…
- 1/4 cup butter, softened
- 4 oz. cream cheese (softened)
- 2 cups powdered sugar
- 2 TB lemon jello mix
- 1 teaspoon vanilla
- 1 TB lemon juice (you can use more if you want more lemon taste)
- a few teaspoons lemon zest
- 1-2 TB milk
Start by creaming together the butter and cream cheese. Add the powdered sugar, vanilla, lemon jello mix, lemon juice, lemon zest and milk. Beat until the frosting is creamy and smooth. And that’s it! Easy peasy.
This cake is perfect for the ultimate lemon fan. I haven’t always loved lemon, but I DO love this cake. It’s so delicious and so moist!
Easy Lemon Cake Video:
And for more lemon treats, check out:
Lemon Sheet Cake Recipe
Ingredients
Cake
- 1 box lemon cake mix plus ingredients on box
- 1 cup buttermilk
- 3 oz white chocolate pudding
Frosting
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tbsp lemon jello mix
- 1 tsp vanilla
- 1 tbsp lemon juice you can use more if you want more lemon taste
- 2-3 tsp lemon zest
- 1-2 tbsp milk
Instructions
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Preheat oven to 350.
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Add lemon cake mix and pudding mix to a medium bowl.
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Add buttermilk plus the ingredients on the back of the cake mix box and beat until well combined.
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Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
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While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth.
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Frost cake and ENJOY!
If you like this Lemon Sheet Cake, check out this lemon buttermilk cake:
Love, Lily
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Hi Lily,
It’s nice to hear from you. I love your recipe for lemon cake and I love lemon. I hope you have a wonderful Easter Sunday in all ways.
I love lemon Lily so I know I’ll love your cake. You are growing up so quickly, but you’re still pretty. Thank you Lily.
Have you tried this with sugar free pudding and jello?
I have not, but you definitely could! I’d love to know how you like it!
Hi there! Could I bake the batter into two round pans and make a layered cake with this recipe?
I personally haven’t tried. It should work. I’d love to know, if you try. Good luck and thanks!
I made this for Easter dessert and everyone loved it. It was so lemony, light and delicious! Would love to be able to cut the recipe down to make just an 8 x 8 cake when it is just the two of us, ingredients and bake time? Any suggestions! Thank you so much for posting this recipe
Glad it was a hit! I haven’t made it any smaller, so I wouldn’t know an exact amount. I would need to try it out.
Is the white chocolate pudding mix suppose to be instant or the cooked type?
Just looking at the lemon cake mix and it calls for 1C of water. This may be a dumb question but do you use that and the cup of buttermilk?? I want to make this tomorrow for our Memorial Day picnic…. thanks!!! It just seems like a lot of liquid. Thanks for sharing this recipe, looking forward to trying it!!
It’s the right amount π How did it turn out? I hope you liked it!
I made the recipe exactly as outlined, but my cake fell. I think that there’s too much liquid with the buttermilk and water. I hope it still tastes good, next time though I think I will try cutting back on the water
So sorry it fell! It shouldn’t be too liquidey! How did it turn out?
Mine fell too. When I inserted a toothpick for doneness at 23 minutes it wasnβt ready. I did the toothpick test again 5 minutes later and the toothpick came out clean. It looked perfect but fell within 5 minutes. Itβs almost as if itβs not done, as it is very flat and dense when I cut into the cake. Bake time of 23-35 minutes is pretty broad. Should I have baked it longer? Would this have prevented the cake from falling? Flavor wise, itβs fantastic….just doesnβt look like a cake…not fluffy at all. Iβd like to make again. It looking for tips or suggestions on how to not have the cake fall.
There are lots of reasons for a cake to fall in the middle after baking…too little or too much liquid, other ingredients like baking soda. I haven’t had that issue, but I would google ways to prevent it. The baking time is varied, because all ovens are different or higher altitude. I always start with the least amount, then add a couple minutes at a time. You can always keep baking it, but once burned, you can’t take that bake. I hope that helps. I wish I knew the answers.
I made the lemon cake yesterday…HELP…I can’t stop eating it, SO good! All my FB friends want the recipe…
I made the lemon cake yesterday and can’t stop eating it! Followed the recipe exactly, came out PERFECT! I LOVE lemon…posted pics on Facebook and all my lemon loving friends want the recipe! Thanks!
Thank you so much for sharing the recipe!! So, glad you liked it! Lemon is the perfect summer flavor!
Can you use a jelly roll pan instead of a 9×13 pan for lemon bars?
I haven’t tried, but I’m sure you can. The baking time would be a little different. I would try to use one close in size. Good luck!
I just love the way you think,
love your ideas
Now….anxious to try some of them out!!
Thank you π Let me know what you think of ones you try!
I was wondering do you think I could double the recipe and bake it in a 12 x 18 inch pan?
That should work π Or, 11×17? Hope you like it!
Danielle I have the exact same question and was wondering if you had tried this yet. I need to bake a sheet cake and this recipe sounds absolutely perfect
I cant find the white chocolate pudding in my area, is there a substitute? Thinking cheesecake pudding but would appreciate your thoughts please. Love your site and recipes.
I would just use vanilla π Good luck & thank you so much!!
Is the white chocolate pudding an INSTANT or COOKED mix?
Instant π
Can’t wait to try this on my “Elderberries” at church! Love to try out new recipes and they love to try them too!
Let me know what they think & you π Hope you all like it!
I love lemon cakes and this sheet cake looks simply delicious and perfect for the weekend!
It is seriously so good!! I hope you give it a try! I’d love to know what you think π
Just have a quick question on the lemon sheet cake recipe: You mention the white chocolate pudding mix in the cake batter. Then you mention the lemon Jello mix for the icing. I want to make sure that I bought the correct mix for each. Do you just use the Jello lemon mix and not the lemon pudding mix for the icing?
The pudding mix is for the cake & the jello mix is for the icing π Hope you like it!!
Hi.
I am in the process of making the lemon butter frosting. Help!!!
Please!!! It is not creamy, it is coming out more soupy. I don’t know what to do to make it more creamy. I followed your directions and used all of the ingredients. Any advice/suggestions???
If not, I’m on my way to buy store bought frosting :-0
I am sorry I did not respond sooner. I hope it turned out! I like to add more powdered sugar, if it is too runny.
My cake fell too, as others reported. I followed the recipe exactly with all fresh ingredients.
Running out now to buy a back up cake for my daughterβs birthday π
I am sorry it did π I’m not sure why that happens??
I don’t understand TB in your recipes – is that Tablespoon?
I don’t know what you want when you ask for website?
Yes, TB or T is tablespoon π
Why does my cake seem heavy? More like a pudding. Maybe we need to cut the water?
I am not sure?? It is normally a pretty light cake. I wish I knew what happened?
This recipe is excellent. I made it for work and everyone loved it and was gone quickly. I made it 2 days ago and now I’m making it again for my family. This is going to be a staple. I used the Duncan Hines lemon signature box of cake mix and the hershey’s brand of white chocolate pudding mix and did everything as directed in above recipe. I read the other comments and made sure to bake 35 minutes and came out perfectly. 25 minutes wasn’t long enough. I would highly recommend this recipe and normally dont comment but wanted to help others know this is a great cake.
Thank you for commenting!! I am glad it is a staple π
I thought a sheet Cake was cooked in an 11Γ14 pan…. is that why people’s cakes are falling? What size pan should I use?
I used a 9×13 & it turns out perfectly π
THIS IS THE FIRST CAKE I HAVE MADE. I HATE DRY CAKE SO I WANTED A RECIPE FOR A MOIST CAKE. IT TURNED OUT GREAT. I FORGOT IT WAS IN THE OVEN SO I COOKED IT FOR 45 MINUTES, WHICH WORKED OUT PERFECTLY ACTUALLY. family DEVOURED IT.
I am so happy to hear that! Hopefully, you like cake now π Thank you!