Lemon Sheet Cake Yummy Recipes
EASY LEMON SHEET CAKE
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
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 - YUMMY!
I started bringing in this cake to work, and it vanished within an hour! We have this thing called "Treat Day Fridays". I've pretty much made this into an any day is treat day. Lots of compliments. It's quick and easy. My kids love this cake out of the fridge. I have also froze the cake for race days as a treat on the hot summer days. It defrosts nicely. TIPS: I've made this in smaller pans before, and although it crowns, you can cover it with the frosting. If you're bringing this to a potluck, you can line the pan with foil and spray that with non-stick oil. To create a moist cake: cover the cake with foil when it comes out of the oven and cool.
Provided by ZenyLV
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Spray non-stick spray in a 15x10x1-inch baking pan; set-aside.
- Mix the lemon instant pudding and 2 cups of milk until set; set aside.
- Combine the lemon cake mix, and 4 eggs into a mixing bowl and mix.
- Pour the lemon pudding into the mixing bowl and fold in the pudding.
- Pour the batter into the prepared pan and bake for 18-20 min or until a toothpick comes out clean.
- While the cake is cooling: Mix the softened cream cheese and butter (or margarine), powdered sugar, and vanilla extract.
- Frost the cake, and you're done!
Nutrition Facts : Calories 147.6, Fat 6.2, SaturatedFat 2.9, Cholesterol 35.1, Sodium 172.4, Carbohydrate 21.4, Fiber 0.2, Sugar 12.9, Protein 2
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- Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
- In a large pot set set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool for at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream, and lemon zest. Stir in the eggs until fully incorporated (temper them first if the batter is still hot). Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well blended.
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