Deliciously Easy Lemon Sheet Cake

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

1. 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.
2. 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.

1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
2. 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

If you love this lemon pudding cake as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

Find my original recipe for easy lemon cake over at Adventures of Mel!

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Deliciously Easy Lemon Sheet Cake

How to make the best lemon sheet cake with a simple powdered sugar glaze. Hands down my family's favorite lemon cake recipe, using a cake mix and instant pudding.

4.85 from 33 votes

Print Pin Rate

Course: Cakes

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 16 servings

Calories: 292kcal

Author: Mel Lockcuff

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!

Notes

*You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice. 

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 274mg | Sugar: 28g

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