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I’ve tried making Lemon Sheet Cake from scratch, but it never compares to this EASY recipe made with boxed cake mix. It’s my family’s favorite!
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Pin RecipeI’m all about easy cake mix recipes like this lemon sheet cake! They still taste amazing, but they cut down on prep time so they’re simple to whip up for any occasion. There’s no denying the ease of making a cake with a cake mix – and to be honest, most people never even guess that it’s part of the ingredient list!
Refreshing and delicious, this simple cake recipe is sure to be a hit. And if you’re a fan of lemon desserts, be sure to check out my Lemon Pound Cake, Lemon Coconut Cake, and this Lemon Poke Cake as well!
Why You’ll Love This Lemon Sheet Cake
- Super Easy – Using cake mix is literally the “icing on the cake”, because it’s as easy as opening the box and adding in a few ingredients.
- Bright Lemon Flavor – It tastes like sunshine in cake form!
- Feeds a Crowd – This easy lemon sheet cake is perfect for a potluck.
Ingredients You’ll Need
The ingredient list for this lemon sheet cake is simple!
- 1 box lemon cake mix
- 1 box lemon pudding mix instant
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
Frosting Ingredients:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
Step-by-Step Instructions
1. Gather Ingredients
Preheat oven to 350 degrees F. Spray a 15x10x1 inch pan with cooking spray.
2. Mix Batter
In a large bowl, beat the cake mix, dry instant pudding, oil, water, and eggs until well blended.
3. Bake
Spread into a greased 15x10x1-in. baking pan and bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. Make the Frosting
In a small bowl, beat the cream cheese, butter, and confectioners’ sugar until smooth. Stir in vanilla and enough milk to reach the desired consistency. Spread over the lemon sheet cake.
Kasey’s Kitchen Tips
- Don’t overmix the cake. Just stir until combined.
- Let the cake cool completely before frosting.
- Don’t want to use vegetable oil? Here are 7 Things You Can Substitute for Oil in Cake Mix.
How to Store It
Leftover lemon sheet cake can be stored in the fridge for 2 to 3 days. Be sure that you’re storing it in an airtight container or covering it with plastic wrap to keep the air out.
You can also freeze this cake for up to 1 month. I like to freeze it without adding the frosting, and then I’ll make fresh frosting to put on top once I’m ready to thaw and eat.
FAQs
Of course! This recipe is for lemon sheet cake, but you can easily use strawberry, chocolate, or a flavor of your choice. Have fun trying new options!
Yes, you can! I prefer to top my semi-homemade cakes with homemade frosting, but a can of frosting is super easy and delicious!
Make sure that you don’t overmix or overbake the cake. These are the two main reasons that cake recipes are dry.
More Lemon Recipes
If you love this lemon sheet cake, you’ll enjoy these recipes too!
From My Family to Yours
I hope you enjoy my favorite Lemon Sheet Cake Recipe! If you give it a try, please share your experience in the comments below. Don’t forget to share your delicious creations on social media @allthingsmamma using #allthingsmamma. Happy baking!
Need help with this recipe?
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Easy Lemon Sheet Cake
Ingredients
- 1 box lemon cake mix
- 1 box instant lemon pudding mix
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
Frosting Ingredients:
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
Instructions
- Gather ingredients. Preheat oven to 350 degrees F. Spray a 15x10x1 inch pan with cooking spray.
- In a large bowl, beat the cake mix, dry instant pudding, oil, water, and eggs until well blended.
- Spread into a greased 15x10x1-in. baking pan and bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- In a small bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach the desired consistency. Spread over the cake.
- Store the cake in the refrigerator until ready to serve.
Can I use 9×13 inch pan?
Will the additions for your doctored up chocolate cupcakes work for lemon, spice, and vanilla cakes?
How many of the 10 additional ingredients can be safely used together?
In the directions for the frosting it lists mixing in cream cheese, however, cream cheese is not listed as a ingredient.
Sorry about that, Rose! We updated the recipe card – it’s 8 ounces of softened cream cheese 😊
Recipe ingredients for the frosting does not list the amount/quantity of cream cheese. Yet instructions say in small bowl beat cream cheese. Do you use 8 oz or less for cream cheese?
Thanks for the catch! Just updated the recipe card – it’s 8 ounces of softened cream cheese 😊