Easy Lemon Sheet Cake Recipes

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LEMON SHEET CAKE



Lemon Sheet Cake image

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 35 servings.

Number Of Ingredients 9

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

  • In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. 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 desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

EASY LEMON SHEET CAKE



Easy Lemon Sheet Cake image

An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!

Provided by Julia Foerster

Categories     Dessert

Time 35m

Number Of Ingredients 10

2 sticks butter (230g)
1 cup sugar (200g)
4 eggs
2 organic lemons (zest and juice)
1 tsp vanilla extract
2 cups all-purpose flour (240g)
2 tsp baking powder
1/4 tsp salt
1 1/2 cup powdered sugar
candied lemons (optional)

Steps:

  • Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time and beat until just combined after adding each egg.
  • Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
  • In a small bowl combine the flour, baking powder, and salt.
  • Add the dry ingredients to the bowl of the stand mixer, beat until combined.
  • Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Poke holes into the cake with a toothpick while it's still warm.
  • In a bowl combine the powdered sugar and the juice of one lemon until the powdered sugar is incorporated and the consistency is runny. Add a little bit more juice if the mixture is too dry.
  • Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature.
  • If you want you can decorate the cake with candied lemon slices.

Nutrition Facts : Calories 357 kcal, ServingSize 1 serving

LEMON SHEET CAKE



Lemon Sheet Cake image

An easy, made-from-scratch, tart and lemony cake. I make it into a sheet cake but you can easily bake it in a 9x13-inch dish by increasing the bake time.

Provided by Yoly

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 13

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup yogurt
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest
3 cups powdered sugar
¼ cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a jelly roll pan and set aside.
  • Mix cake flour, baking powder, baking soda, and salt together in a large bowl.
  • Mix sugar and butter together in another bowl until well incorporated. Add eggs, one at a time, mixing well after each addition. Add yogurt, lemon juice, and lemon zest. Add dry ingredients and mix until incorporated. Pour cake batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool on a wire rack completely.
  • Mix powdered sugar and 1/4 cup plus 2 tablespoons lemon juice for glaze together in a bowl until well combined. Pour over cooled cake.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 37.4 g, Cholesterol 26.3 mg, Fat 4.5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 135.2 mg, Sugar 26.9 g

EASY LEMON SHEET CAKE RECIPE



Easy Lemon Sheet Cake Recipe image

Light and fluffy lemon sheet cake topped with cream cheese frosting.

Provided by Camille

Yield 20

Number Of Ingredients 7

1 (15.25 ounce) lemon cake mix
4 eggs
1 (15.75 ounce) can lemon pie filling
1 (8 ounce) pkg. cream cheese (softened)
1/4 cup butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • 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.

EASY LEMON SHEET CAKE



Easy Lemon Sheet Cake image

A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.

Provided by kelliemmo

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 8

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

Steps:

  • 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 11x17-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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 47 g, Cholesterol 90.7 mg, Fat 12.2 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 241.7 mg, Sugar 38.6 g

LEMON SHEET CAKE



Lemon Sheet Cake image

Make and share this Lemon Sheet Cake recipe from Food.com.

Provided by Cindi M Bauer

Categories     Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
4 eggs
1 (22 ounce) can lemon pie filling
3 ounces softened cream cheese
1/2 cup butter or 1/2 cup margarine, softened
2 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
  • Add the lemon cake mix, mix until incorporated.
  • Add the can of lemon pie filling; mix until blended well.
  • Spread into a greased 15x10x1-inch baking pan.
  • Bake for 20 minutes.
  • Cool before frosting.
  • In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
  • Stir in vanilla extract.
  • Spread over cake; then refrigerate until frosting hardens up abit.
  • Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.

Nutrition Facts : Calories 195.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 49.3, Sodium 180.8, Carbohydrate 30.9, Fiber 0.3, Sugar 12.3, Protein 2.4

LEMON BUTTERMILK SHEET CAKE



Lemon Buttermilk Sheet Cake image

Make and share this Lemon Buttermilk Sheet Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h34m

Yield 15 serving(s)

Number Of Ingredients 15

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/4 cup fresh lemon juice
3 tablespoons grated fresh lemon zest (about 3 lemons)
1 teaspoon vanilla extract
1 3/4 cups sugar
12 tablespoons unsalted butter, softened (1 1/2 sticks)
3 large eggs, room temperature
1 large egg yolk, room temperature
3 cups powdered sugar
3 tablespoons fresh lemon juice
2 tablespoons buttermilk

Steps:

  • Cake: position oven rack in middle position; preheat to 325°.
  • Grease and flour a 13 x 9 inch baking pan.
  • In a bowl, combine the flour, baking powder, baking soda, and salt.
  • In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
  • In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
  • Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
  • Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
  • Beat in the eggs, one at a time, and the yolk until combined.
  • Decrease mixer speed to low.
  • Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
  • Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
  • Add the remaining flour mixture and mix until smooth, about 30 seconds.
  • Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
  • Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
  • Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
  • Transfer pan to a wire rack and let the cake cool for 10 minutes.
  • Glaze: meanwhile, whisk the glaze ingredients together until smooth.
  • Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
  • Cool completely, at least 2 hours, then serve.

Nutrition Facts : Calories 375.1, Fat 10.9, SaturatedFat 6.4, Cholesterol 81.3, Sodium 175.3, Carbohydrate 66.8, Fiber 0.5, Sugar 47.9, Protein 3.9

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING



Lemon Sheet Cake With Buttercream Frosting image

This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 50m

Yield One 9-by-13-inch cake

Number Of Ingredients 15

1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 1/3 cups whole milk
1/4 cup fresh lemon juice
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners' sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice

Steps:

  • Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  • In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  • With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  • Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  • Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

LEMON-MERINGUE SHEET CAKE



Lemon-Meringue Sheet Cake image

This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites-the result is cool, thick, and silky.) Dollop tons on top for a dramatic presentation, and if you don't have a kitchen torch, brown the peaks with a quick blast under the broiler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h15m

Yield Serves 10 to 12

Number Of Ingredients 12

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups sugar
4 teaspoons finely grated lemon zest (from 2 lemons)
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream
1 1/3 cups sugar
1/4 teaspoon cream of tartar
4 large egg whites, room temperature

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, lemon zest, and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Meringue Frosting: Place 1 cup sugar, 5 tablespoons water, and cream of tartar in a small saucepan over medium heat. Bring to a boil, then cook 4 minutes. Meanwhile, beat egg whites on high speed to soft peaks, 2 to 3 minutes. Gradually add remaining 1/3 cup sugar, beating until sugar has dissolved. (If ready before sugar syrup, keep whites moving on lowest speed.)
  • With mixer running, gradually pour hot syrup into meringue (aim for side of bowl, and avoid beater). Continue beating until cool to the touch and very fluffy, 4 to 5 minutes. Spread over top of cake. Lightly brown with a torch (or under broiler about 30 seconds). Frosted cake is best the day it's assembled.

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From realhousemoms.com


LEMON SHEET CAKE - BACK FOR SECONDS
2015-05-10 Filed Under: Cake, Dessert, Recipes Tagged With: easy homemade lemon cake, homemade lemon cake, lemon cake with lemon cream cheese icing from scratch, lemon sheet cake from scratch « Cheesy Chicken Taco Stack
From backforseconds.com


LEMON SHEET CAKE FROM SCRATCH BEST RECIPES
Ingredients: Nonstick cooking spray; 2 cups/400 grams granulated sugar; 3 lemons, zested (about 5 tablespoons), plus 1/3 cup/80 milliliters lemon juice (from about 2 lemons)
From findrecipes.info


EASY LEMON SHEET CAKE | RECIPE | DESSERTS, SUMMER DESSERTS, …
Mar 30, 2017 - This no-fuss LEMON SHEET CAKE is super moist and makes a wonderful dessert that easily feeds a crowd. It may not be fancy, but each slice is pure lemon bliss! It may not be fancy, but each slice is pure lemon bliss!
From pinterest.ca


EASY LEMON SHEET CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Easy Lemon Sheet Cake are provided here for you to discover and enjoy. Healthy Menu. Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


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