Lemon Cake

This moist, delicious lemon sheet cake is so quick and easy to make! See more

READY IN 43 mins

Lemon Cake

Read Reviews (225)

"This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it." — LaDonna

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Kitchen-Friendly View

PREP 15 mins
COOK 28 mins
READY IN 43 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 02, 2004

Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting!

—LRP77

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Most Helpful Critical Review

Feb 07, 2011

I bake alot, and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party!

—JMWhite

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272 Ratings

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Jul 06, 2008

Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also, we like to eat cake cold, it really is so good right out of the fridge, you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute! :) My sister said that this is now her favorite cake of ALL TIME!!

—CookinginFL

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Dec 16, 2005

I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely.

—LMARGARET

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Jul 26, 2012

I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy!

—Mrs. K

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Jul 30, 2007

This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn’t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract, so I used zest and fresh juice of 2 lemons. If you are substituting for the extract, it is important to taste the frosting and make sure it is lemony enough. If not, keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)

—Surferess

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Dec 23, 2003

I had trouble making the cake because i tried to use 2-9" pans instead of the 10x15 dish... they were so moist that they fell apart when i tried to take them out of the pans! But once i reconstructed them, iced and refrigerated the cake, WOW! It was fabulous. I used lemon cake mix instead of yellow, and also lemon pudding in the frosting instead of vanilla. It was a hit!

—LUEE_T

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Aug 07, 2004

The cake was very nice. I used the lemon cake mix like everyone suggested and added the juice of 1 lemon plus the zest of 1/2 lemon to the water. The only problem I had with it was that it didn't grow very tall. I used the required 10x15 pan and the cake was only an inch thick. There simply wasn't enough batter. I was making it as a birthday cake for my FIL and was forced to make another batch and it ended up being an enormous layer cake...which worked out good considering I was feeding a party of 18 people. I used a whipped citrus frosting (lemon and orange) instead of the cool whip, which gave it a really nice touch. Overall it was a real hit with the crowd.

—LAURASC

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Nutrition

Calories
159 kcal
8%

Carbohydrates
30 g
10%

Cholesterol
< 1 mg
< 1%

Fat
3.1 g
5%

Fiber
0.3 g
1%

Protein
2 g
4%

Sodium
310 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Cake

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 159
Calories from Fat: 27

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.5g 2 %
Cholesterol < 1mg < 1 %
Sodium 310mg 12 %
** Potassium 45mg 1 %
Total Carbohydrates 30g 10 %
** Dietary Fiber 0.3g 1 %
Protein 2g 4 %
** Sugars 12.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 6 %
Iron 4 %
** Thiamin 5 %
** Niacin 7 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 15 %

* 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.