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Bright Lemon Sheet Cake with creamy lemon buttercream frosting is a sunny dessert perfect for feeding a crowd!
Of all the Lemon Cakes I have recipes for, this Lemon Sheet Cake 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.
a lemony dessert for spring & summer
Spring makes me think of fruit and lemons and the dessert we are sharing today – Lemon Sheet Cake!
This Lemon Pudding Cake with Lemon Frosting is one of the easiest Lemon Cake Recipes you will ever make! It’s similar to our Chocolate Sheet Cake, kind of a Lemon Texas Sheet Cake!
We started with a lemon cake mix from a box – so simple! It also has a pudding mix in it, which makes it so good. Because of the added pudding and buttermilk mixture, the texture will be more dense and moist than a regular cake, and a bit fudgy like a brownie.
The best part is the lemon buttercream frosting on top. This Lemon Sheet Cake Recipe is SO delicious and creamy!!
The lemon flavor is a perfect dessert for Spring and Summer!!
Lemon cake from a mix
The reason this is an EASY Lemon Cake is that it’s not made totally from scratch.
You actually use a box mix plus some instant pudding and buttermilk to make it even more scrumptious!
PREP. Preheat oven to 350°F.
DRY INGREDIENTS. Add lemon cake mix and pudding mix to a medium bowl.
WET INGREDIENTS. Add buttermilk plus the ingredients on the back of the cake mix box to the cake mix and pudding mixture and beat until well combined.
BAKE. Pour the cake batter into a greased 9×13 pan. Bake for 23-35 minutes (or for more slices and thinner cake, use an 11×15 pan and bake for 18-20 minutes).
COOL + FROST. While the cake is cooling, make the cream cheese frosting by creaming together butter and cream cheese.
Add powdered sugar, vanilla, Jell-o mix (gelatin), lemon juice, lemon zest, and milk. Whisk until smooth.
Frost the cake and ENJOY!
Recipe Tips
Lemon zest. Making lemon zest is very simple. Wash the lemon. Zest before juicing.
Using a grater or a traditional zester, simply rub the lemon against the blades of the grater or zester, making sure to only grate the outermost peel of the lemon. Zesting adds great citrus flavor!
Cake mix. I used a 15.25 box of lemon cake mix. The ingredients on the back included 1 cup water, ½ cup vegetable oil, and 3 large eggs. Purchase a cake mix that is similar in size and purchase the ingredients that are listed on the back of the box.
Pudding. Substitute the white chocolate pudding mix with a vanilla-flavored instant pudding mix. Sugar-free pudding also works just fine! Be sure that it is the instant kind and only use the pudding powder in the recipe, DO NOT make the pudding.
Toppings.
- Top with lemon slices or berries like raspberries, blueberries, and strawberries.
- Use lemon glaze or dust with powdered sugar.
- Pair with a complementary frosting like Strawberry Frosting, Vanilla Buttercream, or light Whipped Cream.
Sheet cake tIPS
A traditional sheet cake is a rectangular single-layered cake. It can vary in length and width, but it is usually about 2 inches in height. Easily make a double-layered sheet cake.
The ingredients of a sheet cake are often the exact same as round cakes or layered cakes.
Different-sized pans. A half sheet cake is 9×13 inches, a medium sheet cake is 11×15 inches, and a large sheet cake is 12×18 inches.
One trick to make a larger sheet cake is to bake 2-3 smaller cakes, place them side by side on a serving tray, and frost them as if it is one large cake.
- Large sheet cake. Make the cake a little thinner and use an 11×15 pan to get more slices out of it. The estimated cook time is 17-20 minutes.
- For smaller-sized pans and circle pans, adjust the cook time to about 35-40 minutes, or until a toothpick poked into the center comes out clean. The cake may have a rounder top. As it cools it will flatten as seen in the recipe video.
Sheet cake servings are usually cut party size 1½x2 inch, or wedding size 1×2 inch.
Storing Info
Make ahead of time. Assemble the cake completely and cover the top with a lid or plastic wrap and leave it in the fridge. Take it out of the fridge 2 hours before it’s served to let it come to room temperature.
- To avoid the cake from drying out, store it (without frosting) covered with plastic wrap, at room temperature.
- Make the Lemon Cake Icing right before serving. If made 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.
STORE leftovers covered with plastic wrap in the fridge for 5-6 days. Take it out of the fridge an hour before serving to give the frosting time to get to room temperature.
Do not store this cake at room temperature for longer than 8 hours because of the cream cheese in the frosting.
FREEZE the Lemon Sheet Cake before or after frosting it.
- To freeze unfrosted. Wrap the cooled cake with plastic wrap and again with foil. Freeze for up to 3 months. Unwrap before thawing. The frosting can be frozen in a separate container for 3-4 months. Thaw before using.
- Freeze the frosted cake whole, or in slices. Place the cake in the freezer until the frosting has hardened, then wrap it with plastic and foil. The cake is best when eaten within 3- 4 months, but can last for 5-6 months.
Recipe FAQ
I used a 15.25 box of lemon cake mix, specifically Duncan Hines. Purchase a box of cake mix that is similar in size and make sure you also have the ingredients that are listed on the back.
If you can’t find white chocolate flavored pudding, I would use vanilla or lemon flavored. Make sure it’s the instant pudding!
One of the main culprits is buying a cake mix that already has pudding in it. Make sure your box of cake mix does NOT already have pudding. Or, if it does, omit the instant pudding mix when making the cake batter.
And for more lemon treats:
Lemon Sheet Cake Recipe
Video
Ingredients
Cake
- 1 box lemon cake mix plus ingredients on box
- 1 cup buttermilk
- 3 oz white chocolate instant pudding mix
Frosting
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tbsp lemon jello mix
- 1 tsp vanilla extract
- 1 tbsp lemon juice you can use more if you want more lemon taste
- 2-3 tsp lemon zest
- 1-2 tbsp milk
Instructions
- Preheat oven to 350°F.
- 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 9×13 pan. Bake for 23-35 minutes (or for more slices and thinner cake, use an 11×15 pan and bake for 18-20 minutes.
- While the cake is cooling, make the 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this into cupcakes? My son LOVES this recipe and he wants me to make them for his highschool graduation party. What do you think?? Thanks so much!
Yes, you can absolutely convert this lemon sheet cake recipe into cupcakes. Keep the oven temperature at 350°F and bake them for 18-22 minutes.
This is the best cake I’ve ever had! Moist, tangy, very lemony. My grocery store did not have the white chocolate pudding mix so I used lemon instead. Rave reviews. Saw that another reviewer asked what to do with the leftover jello mix? Now I know the answer – save it because you’ll be making this again very soon.
LOL…yes!! Using the lemon is a great option! Thanks for sharing that!
Really easy & delicious cake. The buttermilk makes it so moist & tender. The jell-o seemed to make the frosting a bit gritty. Next time, I would dissolve it in the lemon juice before adding or omit it altogether.
What do I do with a box of jello that has 2 tbsp. missing?
I do some catering for a woman’s golf league.
They absolutely love this cake!! I followed the directions as written and it always turns out delicious!
Great recipe!
I made this as the recipe stated, using the Duncan Hines cake mix. It turned out wonderfully! Nice, a bit denser texture and a great frosting! Lovely lemon flavor. I didn’t need to add the milk. The recipe wasn’t clear whether to remove it from the pan so I did not. Turned out perfectly bec there wasn’t enough frosting to do the sides as well. I will definitely make again – but increase the amount of frosting (I love frosting!!!). Made a perfect lemon cake for my mom’s birthday! She loved it! Thanks!
Woah, this was absolutely delicious. It was so full of lemon flavor and that’s my favorite!
Amazing!! We loved this cake. It’s so easy to make too. We are huge lemon lovers!
Absolutely loved this lemon sheet cake! It was the perfect Spring dessert for our ward party!
Just left Publix and there weren’t any Lemon cake mixes without “pudding added.” Would I still use Buttermilk if I’m not putting pudding mix in?
I love making sheet cakes for a group of people and this lemon one is amazing for the spring weather and especially summer! thank you for sharing this!
You’re welcome!! Sheet cakes are my favorite for groups too!
We made this for Easter and everyone loved it. Even my son that says he doesn’t like lemon 🙂
Haha I love it! So glad you all enjoyed it, including your son. 🙂
I love this lemon cake recipe – it’s perfectly yummy! And that buttercream frosting …. fantastic.
Thank you!! So glad you enjoyed the cake!
I tried this cake recipe with a 9 x 13 pan. With the one cup of water and one cup of buttermilk it was a disaster I baked for 45 minutes it was golden brown took it out of the oven and it was not done and it fell. It sure did not work me.
So sorry to hear the recipe didn’t turn out for you!
So you say add the ingredients on the back of the box as well as the buttermilk and pudding. Thats why it would be runny…do you not add the ingredients on the back of thr box like the recipe says?
Me too. A wet gross mess
Ruby try it again ! I’ve made this cake several times and it is fabulous ! I’ve used white chocolate,vanilla and lemon pudding..doesn’t matter..all work just fine..definitely encourage you to try again 😎
Thanks for the feedback Joanne! Yes, this is one of our favorites… so I’d say give it another try too. Not sure why it turned out so soupy. You could try an 11X18 sheet pan and bake for 18-20 minutes instead. Might turn out better for you, Ruby.
I didn’t see where the recipe called for adding a cup of water. ?? I think the confusion that might have caused it to be soupy was that you do not add any water to the cake recipe. Just the box of pudding along with cake mix and buttermilk. I think maybe you might have possibly thought that you were supposed to add water because you were under assumption that you should due to reading the pudding box. I made this recipe and it turned out great and so yummy!
I was wondering the same thing…it says to also add the ingredients on the back of the box do that would be water oil and eggs. That is too much liquid
One reason for soupy batter/fallen cake is buying a cake mix that already has pudding in it. Make sure your box of cake mix does NOT already have pudding. Or, if it does, omit the instant pudding mix when making the cake batter.
I love every recipe you’ve shared ! Thank you, I love following your blog ♥️I’m newly retired and enjoying being in the kitchen trying new recipes!
Oh I’m so glad you are enjoying the recipes! Congrats on retirement!!
I had a box of yellow cake mix that I needed to move out of my pantry, so I looked for a recipe online. It was for Christmas, and even though I felt like this was more of an Easter recipe I made it because as I mentioned, I needed to use that box of cake mix! The cake turned out to be the star of the show. Everyone wanted to take some home, and the printed recipe became the property of my daughter-in-law. (Thank goodness I found it again…)
So easy, and so yummy. The moistness of the cake, and the cream cheese icing are the talking points of everyone who samples it.
Hooray!! I’m so glad to hear that the cake was a hit! Thanks for sharing. 🙂
I can’t find white chocolate pudding at my store do you think I could sub vanilla pudding?
Absolutely!! That’s what I would use if I didn’t have white chocolate pudding. 🙂
Lemon is my dads favorite so I made this last night before he and my mom left on their mission today. I read the comments and used the Duncan Hines Lemon mix as suggested. I used Jell-O brand white chocolate pudding mix. The only change I made was to mix poppy seeds into the frosting.
The top of the cake did flatten as the posts states and looked like the one in the video. It was “heavier/fudgier” than a normal cake mix, but with the the added pudding and milk that was expected. My dad and I actually LOVED the texture and flavor of the cake. My dad even put a few slices in a container to take with him. It was a good thing he did because there weren’t any leftovers. I will definitely be making this again.
Thanks for sharing that! I’m glad your dad loved the cake. That’s cute that he wanted to take a few extra slices with him too!
Anything lemon is so refreshing and screams of spring. Love it!
This is the moist & fluffy cake ever! I love the refreshing hint of lemon flavor! It will be great all summer long!
I love how soft and moist your lemon sheet cake is! Looks yummy!
I’m so glad you like it! Thanks so much for trying it!
This Lemon Sheet Cake is one of my favorites! Always a hit with my family!
Come spring time, I make this all the time!! It’s so light & fluffy! It feeds a crowd, too!
I make this cake every year on my husband’s birthday since his cake request is a lemon cake. It’s super easy to make, and it tastes so much better than standard box cake mix because of the addition of the white chocolate pudding mix. For some reason, it tastes even better the day after it’s made compared to the first day. I’ve got the cake in the oven right now, and am looking forward to eating some tonight and tomorrow with my family. ❤️
This cake comes out absolutely delicious. Im not a fan of super sweet frosting so I cut down the amount of confectioners sugar by half and it was fine. Moist, flavorful and delicious!!
Perfect! Glad to hear that! Thank you!
Yummy change from the typical sheet cake!
I FOLLOWED the recIpe and my cake shRunk!
Oh, no..I am so sorry it did. Not sure what happened. I know google has lots of suggestions on why that happens.
So i doubled this recipe like you said for a jellyRoll pan. I had way to much batter. I was able to make a smaller cake!! Also the edges of the Cake pulled away from The pan? Not sure why this happened..
Darn…I’m sorry that happened. I am not sure why they did. I haven’t had them pull away like that.
Please put the Weight of cake mix when including in recipes. Think they aRe down to 15.25 ounces now. I keep a vanilla cake mix in pantry to supplement the mix in recipes indicating the larger size boxes. Please clarify on this recipe what ounce box you are meaning.
Thanks
Usually the boxes are the same size, so I don’t specify the size/weight.
Just made this cake and have not frost it yet. But I noticed that it sunk a little in several places. I have not had this happen before with a cake mix. Also tHe frostiNg tastes good but its A little gritty. Any ideas why these things happened?
I really wish I knew. There are reasons a cake might sink & I’m not saying you did them, but it’s hard to know…undermixing, incorrect amounts of ingredients, moving the cake while baking, etc. I’m sorry it did. If my frosting gets too gritty, I just add a little more powdered sugar.
Do do you think it makes a difference if I use a cake mix that says that already has pUdding in it?
I wish I knew for sure. I personally haven’t tried. I guess one way to find out?!
I love this cake. I am still having problems with cook time and it collapsing in the middle when I remove it from oven. I used Duncan Hines lemon cake mix. Your directions say to use ingredients on back of box. Plus add 1 cup buttermilk and white chocolate pudding mix. The ingredients on back of cake mix are 1 cup water, 2 eggs and oil. I wonder if you use a different cake mix and don’t include 1 cup of water and 1 cup of buttermilk. Also with your pan size, the chocolate sheet cake recipe calls for a 10 X 14 jelly roll pan. For lemon cake you say 9 x 13. Just want to clarify as I am doing something wrong. I baked it for 35 minutes. Beautiful. 10 minutes later it fell in meddle.
I can’t remember what mix I used, but they should all be similar & yes, I did use all the ingredients. This cake is in the 9×13 🙂 I’m really not sure what made it fall?? I’m sorry it did! Did you add the pudding mix?
Do i frost while hot or after it has cooled?
After it has cooled 🙂 Enjoy!!
I FollOwed this recipe as recommended by one of the reviewerS with the duncan hines box of lemon cake with the Hersheys white chocolate pudding ! It came out perfecf ! I baked it in 2 9 inch pans for a round cake and had to bake it For About 40 minutes. It was delIcious and moiSt ! My husband and kids loved it ! For sure dont get a box of cake that already has pudding mix dded 🙂
So, glad you liked it! Thank you for sharing that!
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 😉 Thank you!
I thought a sheet Cake was cooked in an 11×14 pan…. is that why people’s cakes are falling? What size pan should I use?
I used a 9×13 & it turns out perfectly 🙂
Hello! I am curious what your thoughts are trying a lemon pudding instead of the white chocolate? I want it to be super lemony!
Thank you!
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 🙂
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?
I think i know why cake fell & is heavy! Many cake MIXes have pudding mix alreafy in them, that would be double pudding mix!
Use cakemix w/ out pudding already in the mix, just use plain caKe mix & then u can add pudding miX! Going to try it now!7
Hope it turned out!!
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 🙂
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 daughter’s birthday 🙁
I am sorry it did 🙁 I’m not sure why that happens??
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.
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 🙂 Hope you 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 🙂
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 🙂 Hope you all like it!
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 🙂 Good luck & thank you so much!!
Is the white chocolate pudding an INSTANT or COOKED mix?
Instant 🙂
Can you leave the cream cheese out, or substitute something else for it,?
Ooh I haven’t tried substituting it for anything else or leaving it out, so I’m honestly not sure how it would turn out or taste if you did that. I do know that substitutes for cream cheese are sometimes mascarpone or even a combination of ricotta and heavy cream (for a frosting). You could probably google some substitutes. You’ll have to let us know what you use and how the cake turns out.
I found Lady Godiva brand at walmarT. You might als try amazon.
I was wondering do you think I could double the recipe and bake it in a 12 x 18 inch pan?
That should work 🙂 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 just love the way you think,
love your ideas
Now….anxious to try some of them out!!
Thank you 🙂 Let me know what you think of ones you try!
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 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!
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 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 wasn’t ready. I did the toothpick test again 5 minutes later and the toothpick came out clean. It looked perfect but fell within 5 minutes. It’s almost as if it’s 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, it’s fantastic….just doesn’t look like a cake…not fluffy at all. I’d 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.
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 🙂 How did it turn out? I hope you liked it!
Is the white chocolate pudding mix suppose to be instant or the cooked type?
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.
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!
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!
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.
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.