Lemon Sheet Cake
Lemon Sheet Cake is the perfect treat for a party! It fits an entire sheet pan, so you can have plenty of bright and sweet cake squares to serve several guests.
Servings: 12
Calories: 397kcal
Ingredients
- 2 ½ cups Cake Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cups Unsalted Butter room temperature
- 4 ounce Cream Cheese room temperature
- 1 ¾ cups Granulated Sugar
- 3 large Eggs room temperature
- 1 tablespoon Lemonade Powder
- 1 tablespoon Lemon Zest
- ¼ cup Freshly Squeezed Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk
Whipped Frosting
- 2 pkg (3.4 oz) Cheesecake Instant Pudding
- ¼ cup Powdered Sugar
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 1 tub (16 oz) Cool Whip thawed not frozen
Instructions
- Preheat oven to 350 degrees. Grease and line a sheet pan.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and cream cheese until smooth and fluffy (2 minutes).
- Gradually add sugar and beat until light in color and texture.
- Beat in eggs, one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, lemonade powder and vanilla extract.
- Add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk in 2 parts (begin and end with flour). Mix until just combined—don’t overmix.
- Pour into prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Cool cake completely.
- While cake is cooling prepare frosting-
- In a mixing bowl, mix pudding mix, powdered sugar, whole milk, and vanilla extract. Beat with an electric mixer until mixture has thickened, about 2-3 minutes.
- Fold in cool whip until fully incorporated.
- Spread evenly over cake. Garnish with lemon zest if you choose.
- Chill cake for 1 hour before serving.
Notes
- Store leftovers of this lemon cake tightly covered for up to 3 days in the refrigerator.
- Feel free to make this recipe into cupcakes or a layer cake instead.
- Don’t overbake the cake, or it will become very dry and crumbly.
Nutrition
Calories: 397kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 285mg | Potassium: 128mg | Fiber: 1g | Sugar: 34g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg