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Lemon Sheet Cake |

Lemon Sheet Cake


Units Scale
  • 1 box lemon cake mix, plus ingredients required for the cake
  • 1 cup buttermilk
  • 1 (3 oz) pkg white chocolate pudding mix
  • Frosting:
  • 1/2 cup butter, softened
  • 8 oz light cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup lemon Jello powder
  • 2 tsp vanilla
  • 1 Tbsp lemon juice
  • zest of one lemon
  • 13 Tbsp whipping cream or milk


  1. Preheat oven to 350 degrees and spray a 18 x 13 inch sheet pan with non-stick cooking spray.In a large bowl, add cake mix and ingredients needed on the package along with the buttermilk and pudding mix. Beat together with a mixer for 2 minutes.
  2. Pour the batter into the prepared sheet pan and spread evenly into the pan.
  3. Bake at 350 degrees for 20-25 minutes until a toothpick inserted in the center comes out clean. Place on a cooling rack to cool completely.
  4. In another bowl, beat the butter and cream cheese together until smooth. Add in the remaining ingredients but start with 1 Tbsp of whipping cream or milk. Beat until fluffy and add more whipping cream or milk if needed to get desired consistency for the frosting.
  5. Frost cooled cake with frosting and serve. Serves at least 24.
  • Category: dessert, cake
  • Cuisine: American
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