This Lemon Sheet Cake made with a box cake mix is loaded with fresh lemon flavor, and paired with buttercream frosting! Each bite is tender and moist!
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Pin RecipeEasy Lemon Sheet Cake
I’m all about easy cake mix recipes! They taste amazing, cut down on prep time, and also are versatile in terms of options that you can buy. 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!
Using the cake mix is literally the “icing on the cake”, because it’s as easy as opening the box, and adding in a few ingredients!
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 and this Lemon Poke Cake as well!
Easy Lemon Sheet Cake
Ingredients
- 1 box lemon cake mix
- 1 box lemon pudding mix instant
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
Frosting Ingredients:
- ½ cup butter softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
Instructions
- Gather ingredients. Preheat oven to 350 degrees. Spray a 15x10x1-in 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.
Nutrition
Tips + Tricks
- Don’t overmix the cake. Just stir until combined.
- Let the cake cool completely before frosting.
- Use a different cake mix for other fun flavors.
- Use chocolate pudding for a different frosting flavor.
Why You’ll Love This Recipe
This Cake Mix Lemon Cake recipe proves that you can make a delicious cake that tastes 100% homemade with a simple shortcut that is your little secret!
The buttercream frosting not only adds an amazing flavor but also keeps the cake moist and beautiful at the same time.
In as little as 30 minutes, you can have a baked cake that everyone will want to devour! Plus, with 24 pieces, it’s a great way to feed a crowd! (or have leftovers to enjoy!)
How to Store + Freeze
Leftover lemon 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, 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 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.
Share With Us!
I hope you enjoy this delicious Easy Lemon Cake 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!
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?