It is essential to use an 11×17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator. Tastes even better chilled from the fridge the next day.
A delicious, moist, lemon sheet cake. Tasty and easy! Great lemon flavors and turns a box mix into a fancy desert. Simple to make excellent to take to a church dinner or picnic.
Ingredients:
- 4 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1 (22 ounce) can lemon pie filling
- 2 ½ cups confectioners sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 ½ teaspoons vanilla extract
- 1 lemon, zested
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11×17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners’ sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
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