Desserts

Lemon Sheet Cake

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Drescription

Monitor the lemon sheet cake to determine if it’s finished. You’ll know it’s ready once it rises and turns golden brown. You can also insert a toothpick into the cake; if it comes out clean (with no batter), the cake is ready to come out of the oven.

Ingredients

  • 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
  • optional: assorted yellow sprinkles and colored sugar

Directions

  1. In a large bowl, beat cake mix and eggs until well blended. Fold in pie filling.
  2. Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack.
  3. In a small bowl, beat cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, top with sprinkles and colored sugar. Store cake in the refrigerator.
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