This Easy Lemon Sheet Cake is a burst of sunshine in every bite, combining zesty lemon flavor with a tender, moist crumb. Perfect for busy days, it comes together in just 35 minutes, making it ideal for last-minute gatherings or a sweet afternoon treat. The bright citrus notes are balanced by a luscious glaze that adds a silky, sweet finish.
With its light, fluffy texture and refreshing tang, this cake is a crowd-pleaser that feels indulgent yet effortless. The golden edges offer a subtle crispness, while the soft center melts in your mouth. Whether you’re hosting a brunch or simply craving something cheerful, this cake delivers pure joy in every slice.
Ingredients for Easy Lemon Sheet Cake
- Cake:
- ▢ 15.25 ounces lemon cake mix (1 box)
- ▢ 4 large eggs
- ▢ 15.75 ounces lemon pie filling (1 can)
- Cream Cheese Frosting:
- ▢ 8 ounces cream cheese (1 package, softened)
- ▢ ¼ cup butter (softened)
- ▢ 4 cups powdered sugar
- ▢ 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare the cake batter: In a large bowl, combine the lemon cake mix and eggs. Mix until fully incorporated.
- Add the pie filling: Gently fold in the lemon pie filling until the mixture is well combined.
- Prepare the pan: Spray a half sheet pan (18″x13″x1″) with nonstick cooking spray.
- Spread the batter: Pour the batter into the prepared pan and spread it evenly.
- Bake the cake: Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 30 minutes.
- Make the frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost the cake: Spread the frosting evenly over the cooled cake.
- Serve: Cut the cake into slices and enjoy!
Brighten It Up: Topping and Serving Ideas
Take your Easy Lemon Sheet Cake to the next level with a few simple additions! For a zesty twist, sprinkle lemon zest or a drizzle of lemon curd over the frosting. Fresh berries like raspberries or blueberries add a pop of color and a burst of flavor. If you’re feeling indulgent, a dollop of whipped cream pairs perfectly with the tangy lemon flavor. Serve this cake at room temperature for the best texture and flavor.
Keep It Fresh: Storage and Reheating Tips
Store your lemon sheet cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a quick treat!
Mix It Up: Recipe Variations
This recipe is super versatile! Swap the lemon cake mix for a vanilla or yellow cake mix and use cherry or blueberry pie filling for a fruity twist. For a tropical vibe, try a pineapple cake mix with coconut cream cheese frosting. If you’re feeling adventurous, add a layer of lemon glaze (made with powdered sugar and lemon juice) before the frosting for extra tanginess.
Quick and Easy: Time-Saving Tips
To make this recipe even faster, use a stand mixer or hand mixer to combine the cake mix, eggs, and pie filling in seconds. Pre-measure your ingredients before starting to streamline the process. If you’re short on time, skip the frosting and dust the cooled cake with powdered sugar for a simple yet elegant finish.
Baking Made Simple: Equipment Guidance
For this recipe, a half sheet pan (18″x13″x1″) is essential to achieve the perfect thin, even cake. If you don’t have one, a 9×13-inch baking dish works, but the baking time may increase slightly. Use a nonstick cooking spray or line the pan with parchment paper for easy removal. A toothpick or cake tester is your best friend to check for doneness—insert it near the center, and if it comes out clean, your cake is ready!
Easy Lemon Sheet Cake Recipe
Ingredients
Cake
- 15.25 ounces lemon cake mix, 1 box
- 4 eggs
- 15.75 ounces lemon pie filling, 1 can
Cream Cheese Frosting
- 8 ounces cream cheese, 1 package, softened
- ¼ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
- Fold in pie filling until well combined.
- Spread into a half sheet pan (18″x13″x1″) sprayed with nonstick cooking spray.
- Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool for 30 minutes.
- In a large mixing bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla beat until smooth and fluffy.
- Spread frosting on top of cooled cake, cut into slices and serve.