Go Back
+ servings
Close up photo of a slice of lemon sheet cake on a yellow plate.
Print Recipe
5 from 1 vote

Lemon Sheet Cake

Lemon Sheet Cake is a tender, moist dessert that's made with a doctored-up boxed yellow cake mix and covered with a 3 ingredient lemon glaze! Ready to enjoy in just 35 minutes!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 229kcal


  • 9x13-inch cake pan
  • Microplane or zester
  • Mixer
  • Mixing bowls
  • Citrus juicer



  • 1 (15.25oz.) box yellow cake mix
  • ¼ cup instant lemon pudding dry
  • ¾ cup lemon juice fresh is best
  • 4 large eggs
  • cup salted butter melted


  • 4 cups powdered sugar
  • 4 tablespoons lemon juice fresh is best
  • 2 tablespoons lemon zest


  • Preheat your oven to 350°F and grease a 9x13-inch cake pan using a nonstick spray or you may line with parchment paper.
  • In a large bowl, combine cake mix, dry pudding mix, lemon juice, eggs, and melted butter using a stand or handheld mixer. Make sure to scrape down the sides of the bowl to fully incorporate the dry ingredients.
    1 (15.25oz.) box yellow cake mix, ¼ cup instant lemon pudding, ¾ cup lemon juice, 4 large eggs, ⅓ cup salted butter
  • The batter will be fluffy and a bit thick. Pour the batter into your prepared cake pan and use a spatula to smooth and even out the batter. Make sure the batter is even throughout, because of its density, it won’t automatically level out.
  • Bake for 20 minutes and check for doneness using a toothpick. If the toothpick doesn’t come out clean, bake for 3 to 5 minutes more or until set. Remove from the oven and let the cake cool in the pan.
  • While the cake is cooling, make the icing glaze. In a large bowl add the powdered sugar, lemon zest, and 3 tablespoons of lemon juice. Use a stiff whisk or mixer to blend together and add the last tablespoon of lemon juice if needed. You want a spreadable icing that is thick but will still pour. If the icing becomes too thin and runs easily, add more powdered sugar until you achieve the right consistency.
    4 cups powdered sugar, 4 tablespoons lemon juice, 2 tablespoons lemon zest
  • Once the cake has cooled, you can pour the icing glaze over it in the pan and cut it. Or you can remove the cake from the pan, place it on a serving tray, cut it, then pour it on and lightly spread the icing.
  • Top with lemon slices and serve.


  • What If My Icing Is Too Runny? Not to worry, you can easily fix that! Just add more powdered sugar until you reach the right consistency. I prefer a thicker glaze so it holds up well yet still drizzles a bit on the side. However, feel free to make it very thin and runny like a Texas Sheet Cake if that’s your preference.
  • How Can I Tone The Lemon Flavor Down A Bit In This Recipe? You can swap lemon juice out for milk in the icing and leave out the zest.
  • Can I Remove The Cake From The Pan Before Icing It? Yes, to do that I’d recommend lining the pan with parchment paper before putting the batter in it. That way it removes easily without breaking! Then place a wire rack onto parchment paper and place the cake on the wire rack. Pour the lemon glaze over the cake, allowing it to drip onto the parchment paper. Once it has finished dripping you simply toss the sticky parchment paper away. Saving you a mess to clean up!
  • Is It Ok To Use Bottled Lemon Juice In This Lemon Sheet Cake Recipe? Fresh lemon juice is best since it has a brighter, fresher flavor. However, if you don’t want to squeeze that many lemons for fresh juice you could do bottled lemon juice for the cake. But then I’d encourage you to use freshly squeezed lemon juice for the icing. The difference is very noticeable in the icing.
  • Can I Make This Lemon Cake In A 12×18-inch Sheet Pan? Yes, that will work. The cake will just be a bit thinner so you’ll want to adjust the baking time. I’d suggest starting to check the cake at 15 minutes since it will cook a bit faster.
  • What’s The Best Way To Store The Cake? Cover the cake tightly using foil, plastic wrap, or a cake pan lid. Then store it at room temperature and enjoy it for up to a week. You could also freeze the cake by wrapping it in cellophane and placing it in a freezer-safe bag. In the freezer, it will last up to 3 months. When you’re ready to enjoy a leftover slice I suggest quickly warming a slice up in the microwave. Heat it for 15 seconds, just long enough to soften the icing.


Calories: 229kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 65mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 40g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 0.3mg