Oh, boy, is this a tasty dessert! If you like lemon, I think you will love this recipe. Lemon sheet cake is quick and easy. It begins with a box mix and is topped with a yummy cream cheese frosting.
Editor’s note: This is an updated version of an article originally posted February 2015 with better photos and additional information.
The cake is baked in a 10-inch x 15-inch pan so it is a nice size for a crowd. Slice any size for your preferred serving size. These little cubes are sweet for a tea or when you are at a get-together where there is an assortment of desserts and folks might want to take a variety of treats.
Here is how to make a lovely lemon sheet cake
Lemon Curd for Lemon sheet cake
The fabulous lemon flavor comes from both the lemon cake mix and the addition of lemon curd. You can purchase lemon curd but it is very easy to make it yourself, tastes better and is less expensive. Just a few minutes in the microwave and it’s done. Here is the link for the foolproof recipe and how-to.
Preparing baking pan
Spray a 15-in. x 10-in. x 1-inch baking pan with non-stick spray or do as I do and coat with homemade cake pan release. It is another super easy kitchen hack that you whip up in just a few minutes. Nothing sticks and you probably have the ingredients to make it in your pantry.
Making the batter for lemon sheet cake
Add the cake mix and 4 eggs to a mixing bowl.
Spoon in 2 cups lemon curd.
With electric mixer, beat together until well blended.
Spread the batter into the greased 15-in. x 10-in. x 1-inch baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool cake on a wire rack.
Making the cream cheese frosting for lemon sheet cake
Begin by zesting a lemon.
Add the 8-ounce package of room temperature cream cheese and 1/4-cup softened butter to a mixing bowl.
Beat until combined and creamed together.
Add 4 cups confectioners’ sugar, 1 1/2 teaspoons vanilla and the lemon zest.
Beat until smooth.
Spoon the cream cheese frosting onto the cooled cake.
Spread evenly over the cake.
Top with colorful sprinkles, if desired. Because of the cream cheese frosting, the cake needs to be stored, covered in the refrigerator.
Lemon Cake with Cream Cheese Frosting
slightly adapted from Taste of Home
Ingredients for Cake:
- 1 lemon cake mix
- 4 large eggs
- 2 cups purchased or homemade lemon curd. OR 1 can (15-3/4 ounces) lemon pie filling
Ingredients for Frosting:
- 1 – 8 ounce package cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- zest of 1 lemon
- pinch salt (optional)
- Sprinkles (optional)
In large bowl, beat the cake mix, eggs and lemon curd until well blended.
Spread the batter into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
Cool cake on a wire rack.
Directions for cream cheese frosting:
With a mixer, beat the cream cheese, butter and confectioners’ sugar together until smooth.
Stir in the vanilla and lemon zest.
Spread over cooled cake.
Top with sprinkles, if desired.
Store the cake, covered in the refrigerator.
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