Who doesn’t love lemon desserts! This lemon sheet cake is easy, feeds a crowd, has a rich lemon flavor and a fabulous cream cheese frosting.
I like to slice any leftover cake into serving-size pieces and freeze in an air-tight container, between layers of waxed paper. It thaws quickly and (I think) it tastes better cold.
Lemon Sheet Cake with Cream Cheese Frosting
slightly adapted from Taste of Home
Ingredients for Cake:
1 lemon cake mix
1 can (15-3/4 ounces) lemon pie filling
Ingredients for Frosting:
1 8-ounce package cream cheese, softened
1/4 cup butter, softened
3 1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
zest of 1 lemon
pinch salt (optional)
In large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
Spread 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 on a wire rack.
In mixer, beat the cream cheese, butter and confectioners’ sugar until smooth. Stir in vanilla and lemon zest. Spread over cake. Top with sprinkles, if desired. Cover and store in the refrigerator.