{"id":207453,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-sheet-cake\/"},"modified":"2024-08-08T16:35:30","modified_gmt":"2024-08-08T21:35:30","slug":"lemon-sheet-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-sheet-cake\/","title":{"rendered":"Lemon Sheet Cake"},"content":{"rendered":"<p>This lemon sheet cake delivers big flavors With barely a few inches in its height, . Thanks to the citrus mixed into the batter and the cream cheese frosted on top, it tastes bright and punchy. Plus, it\u2019s moist and fluffy, making it difficult to resist grabbing an extra slice of these squares. Though it\u2019s not the loftiest confection, you can still make it a centerpiece-worthy dessert by honing in on decorating it. Garnish it with ripe berries, colorful sprinkles or shredded coconut, so it shines on any spread.<\/p>\n<h2>Lemon Sheet Cake Ingredients<\/h2>\n<ul>\n<li><b>Lemon boxed cake mix: <\/b>To cut the prep time for this recipe in half, we rely on lemon-flavored boxed <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-mix-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cake-mix-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake mix<\/a>.<\/li>\n<li><b>Eggs: <\/b>We use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">room-temperature eggs<\/a> to help the cake rise and become fluffy despite baking in a shallow sheet pan.<\/li>\n<li><b>Lemon pie filling: <\/b>We fold canned lemon pie filling to enhance the cake\u2019s citrusy and punchy flavors.<\/li>\n<li><b>Cream cheese frosting: <\/b>We beat softened <a href=\"https:\/\/www.tasteofhome.com\/collection\/cream-cheese-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cream-cheese-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">cream cheese<\/a>, butter, confectioners\u2019 sugar, vanilla extract and milk to create the smooth and rich frosting for this lemon sheet cake.<\/li>\n<\/ul>\n<h2><strong>Directions<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025799\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHJJ23_20980_P2_MD_01_11_4b-Lemon-Sheet-Cake.jpg?fit=700%2C1024\" alt=\"Lemon Sheet Cake slice on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3><strong>Step 1: Bake the cake<\/strong><\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, beat the cake mix and eggs until combined. Next, fold in the canned lemon pie filling. Grease a 15x10x1-inch baking sheet. Spread the batter into the pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Then, cool the cake on a wire rack.<\/p>\n<h3><strong>Step 2: Make the frosting<\/strong><\/h3>\n<p>In a small bowl, beat the cream cheese, butter and confectioners\u2019 sugar until smooth. Next, stir in the vanilla and enough milk to reach your desired consistency. Spread the frosting over the cake and serve.<\/p>\n<p>Editor&#8217;s Tip: Remember that the more milk you add, the smoother the frosting will become. Pour the milk slowly and test the consistency.<\/p>\n<h2>Lemon Sheet Cake Recipe Variations<\/h2>\n<ul>\n<li><b>Mix blueberries into the batter: <\/b>Ripe blueberries notoriously pair well with lemon flavors. Boost of sweetness and color in this cake and fold some into the batter.<\/li>\n<li><b>Decorate the cake: <\/b>Garnish this cake with colorful <a href=\"https:\/\/www.tasteofhome.com\/collection\/confetti-treats\/\" data-name=\"www.tasteofhome.com\/collection\/confetti-treats\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">sprinkles<\/a>, ripe berries or shredded coconut to make it stand out.<\/li>\n<li><b>Frost with buttercream: <\/b>Instead of using cream cheese frosting, consider using buttercream instead. (Here\u2019s a quick and delicious recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">buttercream frosting<\/a> to try out.)<\/li>\n<\/ul>\n<h2>How to Store Lemon Sheet Cake<\/h2>\n<p>If you have leftover lemon sheet cake, store it in an airtight container in the fridge for three to seven days. When ready to eat it, let it come to room temperature.<\/p>\n<h3><strong>Can you make this lemon sheet cake ahead of time?<\/strong><\/h3>\n<p>If you have a long to-do list for your upcoming party, you can make this lemon sheet cake in advance to lighten your workload. Simply follow the recipe and store it in an airtight container in the fridge for three to seven days. Then, when you\u2019re ready for your event let it come to room temperature and serve.<\/p>\n<h3><strong>Can you freeze this lemon sheet cake?<\/strong><\/h3>\n<p>Leftover slices of lemon sheet cake can be stored in the freezer in an airtight container or a freezer-friendly bag. They can stay fresh for up to two to three months in the freezer.<\/p>\n<h3><strong>How long does this lemon sheet cake last?<\/strong><\/h3>\n<p>You can store this lemon sheet cake in an airtight container in the fridge for three to seven days or freeze it for up to two to three months.<\/p>\n<h2><strong>Lemon Sheet Cake Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025801\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHJJ23_20980_P2_MD_01_11_3b-Lemon-Sheet-Cake.jpg?fit=700%2C1024\" alt=\"Lemon Sheet Cake slice on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3><strong>Can I use a cake pan instead of a sheet pan?<\/strong><\/h3>\n<p>Using a sheet pan is recommended as it significantly reduces the cooking time and is ideal for serving large groups. However, if you opt for a cake pan, be mindful that it will require a longer baking time due to its greater depth.<\/p>\n<h3><strong>Can I make a gluten-free version of this lemon sheet cake?<\/strong><\/h3>\n<p>If you or your guests have a gluten intolerance or allergy, make a simple swap in this recipe to accommodate those dietary needs. Grab a gluten-free box of lemon cake mix instead when shopping. The taste of this dessert may vary from the original but will still be delicious.<\/p>\n<h3><strong>How do I know when the lemon sheet cake is finished baking?<\/strong><\/h3>\n<p>Monitor the lemon sheet cake to determine if it\u2019s finished. You\u2019ll know it\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This lemon sheet cake is the ideal dessert for serving at parties. It is incredibly moist, sweet and bursting with citrus flavors.<\/p>\n","protected":false},"author":7061,"featured_media":1852667,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305744,304328,304288,305487,304430,304338,304515,306194,303966,304408,304368,303887,305788,304268,304455,304558,324623,305819,303994,304150,303883],"categories-v2":[308500,310461,309438,311389,308988,308984,308481,259620,310796,308830,308992,308880,312060,308495,308813,308745,308478,311429,259483,308860,308910,309177,311449,308528,309434,308476],"coauthors":[343397],"recommended_recipes":[{"post_title":"Lemon Raspberry Cake","post_link":"\/recipes\/raspberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg"},{"post_title":"Lemon Blueberry Cake","post_link":"\/recipes\/lemon-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Blueberry-Cake_EXPS_TOHVP25_278557_MF_02_20_2.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Lemon Orange Cake","post_link":"\/recipes\/lemon-orange-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps421_5SD153598C11_05_6b.jpg"},{"post_title":"Blueberry Lemon 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Cake","post_link":"\/recipes\/lemon-curd-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_EXPS_TOHD25_278329_ChristineMa_9.jpg"},{"post_title":"Lemon Drizzle Cake","post_link":"\/recipes\/lemon-drizzle-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Drizzle-Cake_EXPS_TOHD25_278244_JonathanMelendez_07.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Cake Roll","post_link":"\/recipes\/lemon-cake-roll\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11365_CX10084C51B.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Lemon Cherry Cake","post_link":"\/recipes\/lemon-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20372_TH10384_D31B.jpg"},{"post_title":"Lemon Coconut Cake","post_link":"\/recipes\/lemon-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28442_TH950745D15.jpg"},{"post_title":"Triple-Layer Lemon Cake","post_link":"\/recipes\/triple-layer-lemon-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Triple-Layer-Lemon-Cake_exps28269_BOCC1177610D98_clone_RMS.jpg"},{"post_title":"Lemon Streusel Cake","post_link":"\/recipes\/lemon-streusel-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2942_cwmj90p33dbook.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg","ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-sheet-cake\/","name":"Lemon Sheet Cake","datePublished":"2018-01-01","dateModified":"2024-08-08","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This lemon sheet cake is the ideal dessert for serving at parties. It is incredibly moist, sweet and bursting with citrus flavors.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, beat cake mix and eggs until well blended. Fold in pie filling."},{"@type":"HowToStep","text":"Spread into a greased 15x10x1-in. baking pan. Bake at 350\u00b0 until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack."},{"@type":"HowToStep","text":"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."}],"recipeYield":"24 servings","author":[{"@type":"Person","name":"Ashia Aubourg"}],"nutrition":{"@type":"NutritionInformation","calories":" 205 calories","fatContent":"7g fat (4g saturated fat)","cholesterolContent":"45mg cholesterol","sodiumContent":"242mg sodium","carbohydrateContent":"34g carbohydrate (24g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.525,"reviewCount":40,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Butcher2boy"},"reviewBody":"<p>Delicious and light. I added 1tsp lemon extract, used the entire 24 ounce can of lemon pie filling. With the frosting I used 8 ounces of cream cheese and 1\/2 the amount of confectioners sugar and added lemon extract to it for we're not big frosting fans. My husband and I both enjoyed this cake and it's a keeper.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Abby262"},"reviewBody":"Made this for mother's day... It was a hit! Super fast to make, everyone loved it. Maybe eventually I'll graduate to making my own lemon cake mix and using it for the recipe, but for now I'm appreciative of how easy and fast it was to make. I added a bunch of lemon zest to the frosting for an extra punch and decorated with fresh lemon slices and blueberries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judy263"},"reviewBody":"<p>My husband loves lemon, so I made this for his birthday yesterday.  It was moist and delicious.  I made as written except I baked it in a 9 x 13 pan for 25 minutes.  I also added a teaspoon of lemon extract to the frosting.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":"<p>Easy, lemony, and delicious! <\/p><p>Will definitely make again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jess071"},"reviewBody":"<p>I baked in a 9x13 for approximately 28 minutes. It might have been up to 30 minutes, I had to check it a few times. Same temp. I made lemon curd to use instead of lemon pie filling to try and make it more natural and real. It was...okay! It wasn't bad. It just didn't hit my spot. I added some lemon zest and a little lemon juice. Idk try it for yourself! :)<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tabel386"},"reviewBody":"After cutting the bars, I put them in the freezer. They are wonderful on a hot day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MareneSmith"},"reviewBody":"I haven't made this yet, but plan on it. It sounds really good.  What I want to know is; can I bake this in a 13x9 in. pan? Right now I don't have any descent sheep pans I can use.  I use them, but I have to put line them with foil before I use them.  They're kind of old and used a lot.  Lol.  I'd much rather use my baking pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patty320"},"reviewBody":"<p>I made this for teachers at school and they loved it\u2026It is everyone\u2019s favorite\u2026thank you\u2026<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JanRubenkoenig"},"reviewBody":"I see all the reviews are several years old but just wanted to put my 2 cents in.  I make this several years ago for a family get together.  One of my mother's friends joined us because we always tried to have her.  She said it was the best lemon cake she had ever eaten and went home with a couple more pieces and the recipe.  I misplaced my recipe and found a copy in my mother's recipe box when she passed away.  I'm anxious to try it again because I love lemon desserts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmyLambeth"},"reviewBody":"This recipe was so easy! I used my regular 17x11x1 cookie sheet. I didn't have lemon pie filling so I mixed a 3.4 oz lemon pudding mix according the the pudding directions. It came to be about 21 oz when mixed. I waited until it was about the consistency of pie filling and then mixed it in with my mixer. I turned the heat down to 325 so it would cook a little slower. Cooked for 30 to 35 min.It turned out perfect","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"This is a very nice cake.  I felt it was sweet enough without the icing so i just dusted it with icing sugar. I'd make this again. JanetVFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeFrog"},"reviewBody":"This should be called a Lemon CHEAT Cake, because it uses a cake mix and isn't totally from \"scratch\". BUT it is amazing and so delicious and best of all, super easy! Perfection!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"Very moist and good! I put lemon peel in the batter and icing. Put some lemon extract in the icing. It was awesome!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ajinmn"},"reviewBody":"My aunt brought this to a family function and I had to have the recipe.  I've taken them places and people always like them.  My husband and kids love them for a change of pace from my \"old stand by\" cookies and bars.  I use a slightly different cream cheese frosting, but that is just because it is tried and true, rather than trying a different one.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dottie 63","givenName":"Dottie","familyName":"63"},"reviewBody":"SUPER EASY!  Very quick to put together, too.  I couldn't find the size can of pie filling listed, so I bought the 20  oz. can and weighed the 15.75 oz. amount.  I didn't want to mess up the recipe by using too much.  For the frosting, I used 4 oz cream cheese - because I had that amount left over from another recipe - and increased the sugar by about 1\/2 C.  Worked just fine.  I used a 17 x 11 x 1 pan, because I needed my 15 x 10 for something else, and the larger pan worked just fine.  This one is a \"keeper\" for sure!  AND everyone loved it.  Several asked for the recipe & when I told them how easy it was they were amazed.For those who found it \"gooey\" in the middle - try mixing the pie filling in with the mixer on a very low speed instead of folding it in - you get a more even blending & it enhances the evenness of the flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakingmad"},"reviewBody":"As a from scratch baker, I usually skip over recipes that start with a box of cake mix, but needed something really quick for a get-together and decided to try this one.  I used my own cream cheese frosting recipe, which is very similar to the one above, and I think the homemade frosting helped make the cake.  I'm giving it five stars because it was a quick, easy recipe and everybody loved it, but I could still detect the telltale taste of the artificial flavor of the cake mix.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nebraskagirl"},"reviewBody":"I added 1 T. lemon juice to the cake for a little extra kick.  It was really moist and delicious.  I thought the frosting was a bit overpowering on this light, refreshing cake.  Next time, I will omit the frosting and serve the cake with a dollop of whipped cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deerfeeder"},"reviewBody":"I made this recipe last week for my grandson. I had clipped it out of the original TOH issue. It was very tasty but a little under cooked and gooey in the center of the sheet cake. Don't know why!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mojenny"},"reviewBody":"This is a very good, moist, easy cake.  I make it often.  I always add fresh lemon juice and zest to the frosting and cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mousejockey2"},"reviewBody":"Have made this many times since first found it in an issure of TOH 2003.  Best lemon cake ever, and so easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KathyDixon"},"reviewBody":"It was quick and easy, but did not have enough lemon flavor for me even though I put a bit of lemon extract in the icing. Also, I am a scratch cook\/baker and I too couldn't get away from the fake cake taste.  I won't make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tamdev"},"reviewBody":"I made this for a teacher's luncheon and everyone loved it! It was very moist and super easy to make. Perfect for a spring or summer get together!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Roy Hobbs","givenName":"Roy","familyName":"Hobbs"},"reviewBody":"Question:  Even though the cake recipe calls for water, oil and eggs, I still mix ONLY the poweder mix and the eggs?  I did it this way and it turned out great but the batter looks very odd when you put in the pan - greasy and slimy???  Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"20980","romance_copy_dek":"This lemon sheet cake is the ideal dessert for serving at parties. 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To thicken it, add more confectioners' sugar. If your confectioners\u2019 sugar is clumpy, sift it with a fine-mesh sieve before adding it to the cream cheese mixture to prevent a lumpy frosting. Here are some of our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-frosting-tips\/\">cake frosting tips<\/a>.<h3>What other garnishes can you put on lemon sheet cake?<\/h3>Besides sprinkles and frosting, you can also top your <a href=\"https:\/\/www.tasteofhome.com\/collection\/sheet-cake-recipes\/\">sheet cake <\/a>with other fun garnishes. Try fresh or candied lemon slices, other fresh fruit or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\">homemade whipped cream<\/a>.<h3>How do you store lemon sheet cake?<\/h3>Store this irresistible <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-lemon-desserts\/\">lemon dessert<\/a> in the fridge for best results. It'll keep for about 2 to 4 days when stored this way.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51678,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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