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–+ servings
Lemon Sheet Cake

Moist Lemon Sheet Cake with Easy 3-Ingredient Glaze

A refreshing and moist Lemon Sheet Cake topped with a simple 3-ingredient glaze, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix
  • 1 box Instant Lemon Pudding Mix Can substitute with vanilla
  • 1/2 cup Lemon Juice Freshly squeezed is best
  • 4 large Eggs
  • 1/2 cup Salted Butter Melted; unsalted can be used with added salt
For the Glaze
  • 2 cup Powdered Sugar
  • 2 tablespoons Lemon Juice For icing
  • 1 tablespoon Lemon Zest Optional

Equipment

  • 9x13 inch cake pan
  • Mixing Bowl
  • electric mixer
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 inch cake pan.
  2. Mix yellow cake mix, instant lemon pudding mix, lemon juice, eggs, and melted butter in a large bowl.
  3. Pour the batter into the prepared cake pan and smooth the top.
  4. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Cool the cake in the pan on a wire rack for 10-15 minutes.
  6. Mix powdered sugar, lemon zest, and lemon juice to make the glaze.
  7. Once cooled, pour the glaze over the cake and spread evenly.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Use fresh lemon juice and zest for the best flavor. Allow the cake to cool completely before glazing for a neat presentation.

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