How to make the best lemon sheet cake with a simple powdered sugar glaze. Light and fluffy, it's hands down my family's favorite lemon cake recipe.
My mom and grandma must have both had the same lemon cake recipe, because growing up, I remember both of them making this cake. Lemon cake is definitely a family loved dessert.
My favorite thing about this cake is the lemon glaze that creates a slightly crispy top and then soaks down into the cake.
And “easy” means this is a cake mix recipe. It's more than just a cake mix, though.
It’s a very quick and easy summer dessert, my kind of recipe. Like my favorite gluten-free Texas sheet cake and Jello poke cake, lemon sheet cake is perfect for your next church potluck or outdoor cookout.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
IS THIS A POKE CAKE?
While I call this cake a poke cake, it's a little different than your traditional lemon poke cake.
When making a traditional Jello poke cake… In order to get the liquid Jello into the cake, you poke holes in the top of the cake first, then pour the Jello over the already baked cake and let it all soak in.
This cake recipe is a little different, though. Instead of soaking the cake with liquid Jello or pudding (the pudding mix just goes in the batter), we soak the cake with a homemade lemon glaze.
We'll get to the glaze in a moment. But first, let's get to the actual cake, so you can see what I mean…
TIPS AND TRICKS FOR HOW TO MAKE LEMON PUDDING CAKE
- First you’ll mix the cake mix and the instant pudding mix together. Then add the other ingredients and mix according to the recipe card instructions below.
- Pour the cake batter into a rectangular 13″x9″ cake pan, smooth it out evenly in the pan with a spatula, and it's ready to bake.
Notice the pudding mix actually mixes into the cake batter. Easy peasy.
HOW TO MAKE A LEMON GLAZE FOR CAKE
Meanwhile, mix up the lemon glaze.
- In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
- When the cake is done and while it’s still hot, poke it all over with a fork; then pour or spoon on the glaze and spread it evenly over the cake.
The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer on the cooled cake. It’s so good!
This recipe feeds a crowd well, and it's perfect for potlucks and family get togethers.
CAN LEMON CAKE BE FROZEN?
It can be frozen. Just make sure it's covered well or sealed in an airtight container before placing it in the freezer.
FOR MORE DELICIOUS LEMON RECIPES, CHECK OUT:
- Lemon Poppy Seed Muffin Recipe
- Lemon Pound Cake Recipe
- Lemon Blueberry Cake
- Gluten-Free Lemon Pound Cake
SHOP KITCHEN TOOLS FOR THIS RECIPE:
Mixer – I use my mixer just about every time I bake anything.
Cake Pan – You’ll need a 9″X13″ rectangular cake pan for this cake.
Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.
Cake Tester – Dan bought me a cake tester awhile back, and I’ll tell ya, it’s come in so handy! Although a toothpick inserted works really well too.
GET THE PRINTABLE LEMON CAKE RECIPE
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Find my original recipe for easy lemon cake over at Adventures of Mel!
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Deliciously Easy Lemon Sheet Cake
Ingredients
Cake:
- 1 box lemon cake mix
- 3.4 ounces instant lemon pudding mix
- 4 large eggs
- 3/4 cup water
- 3/4 cup canola oil
Glaze:
- 2 cups powdered sugar
- 6 tablespoons lemon juice*
Instructions
Cake:
- Pre-heat the oven to 350°.
- Mix together the cake mix and the instant pudding mix.
- Then add in the eggs and water, beating everything together for about 2 minutes.
- Add the canola oil; then beat for another 2 minutes.
- Pour the cake batter into a rectangular 9"x13" cake pan, and smooth it out evenly in the pan with a spatula.
- Place it in the oven and bake at 350° for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
Glaze:
- In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
- When the cake is done and while it's still hot, poke it all over with a fork.
- Then pour or spoon on the glaze and spread it evenly over the cake.
- The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer.
- Now it's ready to serve and enjoy!
This is absolutely my new favorite lemon cake! And it’s even better the next day! (If it lasts that long!)
That’s awesome, Sherry! With 3 boys, it doesn’t last very long around here!
Hello! I’ve been making your recipe fir awhile and my family loves it. I just made it and noticed I use way more than 6 TBSPs of lemon juice, is that OK? Also, can I substitute the water for milk?
Brittani, if it tastes fine with that much lemon juice, then I’d say it’s probably fine. I don’t see a reason why you couldn’t substitute milk in place of the water, but I am unsure of the results, as I have not tried it myself. Let me know how it turns out!
Do you make the actual pudding, then add to cake mix? Of do you add the dry pudding mix to the cake mix?
Thanks
Lindsay, you just add the dry pudding mix into the mixture.
Can I use cook and serve instead of instant pudding mix?
Shelby, no, you definitely need instant pudding.
Do you have to use canola oil, I have wesson oil.
Sharon, that’ll work just fine.
This was absolutely delicious and easy to make.
I shared and already had a request for your recipe.
Thank you so much, Donna! I’m so glad you enjoyed it.
I would like to make this cake, can I add frozen blueberries to it?
Glenda, I have not tried that, but it might be really delicious. I would roll the blueberries in flour to help keep them from sinking to the bottom of the cake, though, during baking.
So, I printed this out and over the ingredients, I get this Line that says, “Don’t sell my personal information.” ?? I had to go to the site again to make sure I was using the right amounts. I am making it right now and it smells delish! I just don’t get the odd hiding of the amounts.
Kim, no that shouldn’t happen at all. I will double check everything to make sure everything is working properly. When you click print on the recipe card toward the bottom of the post, it should pull the recipe up in another tab and then you can print it, amounts and all.
Can you make this cake with other cake flavors and other flavor glazes
Debra, I don’t see why not. It’s very similar to a Jello cake.
I’ve made it using a white cake mix, cherry jello mix packet (small one, I think its the same size as the pudding one above. Its been a while since I made it), and some almond extract (I think, or it was a lil amaretto cherry juice), in replacement of the lemon juice.
Samantha, thanks for sharing. I think I need to try some of these myself!
Recipe sounds deelish… Can I bake & glaze today & refrigerate til my brunch tomorrow morning ???
Also… I’m assuming to lightly flour the pan… before adding batter ??
Hi Iris, yes you can make it ahead. And yes, you can lightly flour the pan. I think I just sprayed the pan with cooking spray. since I was just putting it in a 9×13, but if you want to grease it with shortening, then you can flour it.