A delicious, moist, lemon sheet cake. Tasty and easy! Great lemon flavors and turns a box mix into a fancy desert. Simple to make excellent to take to a church dinner or picnic. It is essential to use an 11×17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator. Tastes even better chilled from the fridge the next day..
Delicious and Moist Lemon Sheet Cake
- 4 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1 (22 ounce) can lemon pie filling
- 2 ½ cups confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 ½ teaspoons vanilla extract
- 1 lemon, zested
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 11×17-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.