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, and it’s perfect for feeding a crowd!
Of all the lemon cakes I have recipes for, this just might be the easiest of them all! It’s moist just like our lemon buttermilk cake, and has a delicious frosting like our lemon bundt cake. Try for yourself!
a lemony dessert for spring & summer
Helloooooooooooo! It’s me, Lily again! Did you miss me? I know… it seems like a long time since the last time I posted. 😉 Spring time makes me think of fruit and lemons and the dessert we are sharing today. It’s Lemon Sheet Cake!
This lemon cake is one of the easiest lemon cake recipes you will ever make!
The reason why it’s so easy is because we used a lemon cake mix that came out of a box! 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 cake:
The reason this is an EASY lemon cake is because it’s not made totally from scratch. You actually use a box mix plus some instant pudding and buttermilk.
MIX. Combine cake mix and pudding mix in a bowl. Then add the ingredients listed on the cake box and the buttermilk. Beat with a hand mixer until well combined.
Note: Make sure when you select a cake mix that it is a regular mix and doesn’t already include pudding. If you can’t find white chocolate pudding mix, you can substitute vanilla flavored instant pudding mix. And if you prefer sugar free pudding, that works just fine!
BAKE. Pour cake batter into a 9×13 cake pan and bake at 350° for 23-25 minutes (I know that’s a large window, but ovens vary so much. Just start checking with a toothpick at 23 minutes and bake longer if needed).
Using different sized pans: If you are going to use a pan bigger than a 9×13, or a jelly roll pan, the estimated cook time is about 15-20 minutes. You will need to double the recipe for a jelly roll pan.
For smaller sized pans and circle pans, it will need to cook a little longer. The estimated cook time is for 35-40 minutes or until a toothpick that is poked into the center comes out clean.
How to make lemon frosting:
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.
Lemon zest?? Making lemon zest is very simple. You can use a grater or a traditional zester. Be sure to do this before juicing the lemon because it makes it a lot easier, and wash the lemon before starting! Simply rub the lemon against the blades of the grater or zester, making sure you’re only grating the outermost peel of the lemon.
Making ahead + Storing
Making ahead: There are a couple of options for doing this. You can assemble the cake completely and cover the top with a lid or plastic wrap and leave it in the fridge. Then, take it out of the fridge 2 hours before it’s served to let it come to room temperature.
To avoid any chances of the cake drying out from sitting in the fridge overnight, you can store it (without frosting) covered with plastic wrap, at room temperature.
You can make the frosting right before serving, or if you make it beforehand store the frosting in the fridge in an airtight container. Take it out 2 hours before frosting the cake so it can come to room temperature and go on smoothly.
Storing: To store the leftovers, cover the pan with plastic wrap and store in the fridge for 5-6 days. Take it out of the fridge a while before you serve to give the frosting time to get to room temperature. I wouldn’t suggest storing this cake at room temperature for longer than 8 hours because of the cream cheese in the frosting.
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!
And for more lemon treats, check out:
Lemon Sheet Cake Recipe
This super moist and delicious Lemon Sheet Cake recipe topped off with a tasty lemon buttercream frosting is our new favorite dessert, and it's perfect for feeding a crowd!
- 1 box lemon cake mix plus ingredients on box
- 1 cup buttermilk
- 3 oz white chocolate instant pudding mix
- 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
Preheat oven to 350.
- Add lemon cake mix and pudding mix to a medium bowl.
- Add buttermilk plus the ingredients on the back of the cake mix box and beat until well combined.
- Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
- 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.
- Frost cake and ENJOY!