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A delicious, moist, lemon sheet cake. It is essential to use an 11×17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.
Ingredients
- 4 large eggs
- 1 (15.25 ounce) package lemon cake mix
- 1 (22 ounce) can lemon pie filling
Frosting
- 2 ½ cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 ½ teaspoons vanilla extract
- 1 lemon, zested
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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 11×17-inch rimmed baking sheet.
Step 3
Bake in the preheated oven until set, about 20 minutes. Cool completely.
Step 4
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat6g | 31% |
| Cholesterol91mg | 30% |
| Sodium242mg | 11% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber0g | 1% |
| Total Sugars39g | |
| Protein4g | |
| Vitamin C3mg | 15% |
| Calcium29mg | 2% |
| Iron1mg | 5% |
| Potassium62mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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