Best Lemon Sheet Cake Yummy Recipes
EASY LEMON SHEET CAKE RECIPE
Light and fluffy lemon sheet cake topped with cream cheese frosting.
Provided by Camille
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
- Fold in pie filling until well combined.
- Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
- Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool for 30 minutes.
- In a large mixing bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla beat until smooth and fluffy.
- Spread frosting on top of cooled cake, cut into slices and serve.
EASY LEMON SHEET CAKE
A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.
Provided by kelliemmo
Categories Desserts Cakes Sheet Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 47 g, Cholesterol 90.7 mg, Fat 12.2 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 241.7 mg, Sugar 38.6 g
LEMON SHEET CAKE - YUMMY!
I started bringing in this cake to work, and it vanished within an hour! We have this thing called "Treat Day Fridays". I've pretty much made this into an any day is treat day. Lots of compliments. It's quick and easy. My kids love this cake out of the fridge. I have also froze the cake for race days as a treat on the hot summer days. It defrosts nicely. TIPS: I've made this in smaller pans before, and although it crowns, you can cover it with the frosting. If you're bringing this to a potluck, you can line the pan with foil and spray that with non-stick oil. To create a moist cake: cover the cake with foil when it comes out of the oven and cool.
Provided by ZenyLV
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Spray non-stick spray in a 15x10x1-inch baking pan; set-aside.
- Mix the lemon instant pudding and 2 cups of milk until set; set aside.
- Combine the lemon cake mix, and 4 eggs into a mixing bowl and mix.
- Pour the lemon pudding into the mixing bowl and fold in the pudding.
- Pour the batter into the prepared pan and bake for 18-20 min or until a toothpick comes out clean.
- While the cake is cooling: Mix the softened cream cheese and butter (or margarine), powdered sugar, and vanilla extract.
- Frost the cake, and you're done!
Nutrition Facts : Calories 147.6, Fat 6.2, SaturatedFat 2.9, Cholesterol 35.1, Sodium 172.4, Carbohydrate 21.4, Fiber 0.2, Sugar 12.9, Protein 2
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