Delicious and Moist Lemon Sheet Cake

A delicious, moist, lemon sheet cake. Tasty and easy! Great lemon flavors and turns a box mix into a fancy desert. Simple to make excellent to take to a church dinner or picnic. It is essential to use an 11×17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator. Tastes even better chilled from the fridge the next day..

read also: Raspberry Cream Cheese Danish

Delicious and Moist Lemon Sheet Cake

Ingredients:
4 eggs
1 (18.25 ounce) package lemon cake mix
1 (22 ounce) can lemon pie filling

Frosting:
2 ½ cups confectioners’ sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 ½ teaspoons vanilla extract
1 lemon, zested

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11×17-inch rimmed baking sheet.

Bake in the preheated oven until set, about 20 minutes. Cool completely.

Beat confectioners’ sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.