Go Back
+ servings

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.
4.84 from 30 votes
Print Pin
Course: Cakes
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16 servings
Calories: 292kcal
Author: Mel Lockcuff






  • 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.


  • 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!


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


Serving: 1g | Calories: 292kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 274mg | Sugar: 28g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!