Go Back
–+ servings
A slice of lemon sheet cake frosted with cream cheese frosting on a dessert plate with a fork.
Print

Easy Lemon Sheet Cake

This flavorful lemon sheet cake utilizes the convenience of a boxed cake mix and pudding mix for an incredibly moist and delicious cake!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 15

Ingredients

For the cake:

  • 1 (15.25 ounce) lemon cake mix I used Duncan Hines
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 3 large eggs room temperature
  • ¾ cup sour cream room temperature
  • ¾ cup vegetable oil
  • ½ cup water

For the frosting:

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 3 ¼ cups powdered sugar
  • 1 teaspoon lemon extract

Instructions

  • Preheat your oven to 350 degrees F. Grease or liberally spray a 13 x 9 pan with cooking spray.
  • Beat together cake mix, pudding mix, eggs, sour cream, vegetable oil, and water with a hand mixer on medium speed (or with a stand mixer using a paddle attachment) until smooth.
  • Pour batter into prepared pan and spread evenly.
  • Bake for 30 to 40 minutes (my cake was ready in 32 minutes using a glass pan) or until a toothpick inserted in the center is removed clean.
  • Place cake on a wire rack and allow to cool.
  • While cake is cooling, prepare the frosting by beating cream cheese and butter in a large bowl with a hand mixer until smooth. Slowly add powdered sugar while continuing to beat until smooth. Add lemon extract and mix until combined.
  • Spread frosting over cooled cake.

Notes

  • Store in an airtight container in the fridge for up to 5 days.