FRESH Lemon Sheet Cake

Nathaniel Lutz


This flavor will knock your socks off! Sweet and Delicious!


★★★★★ 2 votes

30 Min
25 Min


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  • 1 box
    duncan hines butter golden cake mix
  • 3
  • 1 c
  • 5 Tbsp
    vegetable oil
  • 3 Tbsp
  • 1 box
    lemon instant pudding mix
  • 2
    fresh lemons
  • ·
    rasp the rind of 1 lemon

  • 2 c
    confections's sugar
  • 1/3 c
    fresh squeezed lemons (2) and add enough water to bring it up to 1/3 cup of liquid
  • 3 Tbsp
    half and half

How to Make FRESH Lemon Sheet Cake


  1. In mixing bowl add cake mix, pudding mix and combine.
  2. In a large bowl beat eggs, water, oil, buttermilk, lemon juice with the rind and add enough water to the lemon juice/rind, bring to 1/2 of water(this is the recommended water for the cake recipe).
  3. Add wet mixture to dry and mix thoroughly.
  4. BAKE at 350 for 25 minutes. Toothpick inserted will be clean. DO NOT OVER BAKE. This is a very moist cake.
  5. Let cake slightly cool and add icing while hot.
  6. ICING~~2 cups of confectioner's sugar and 1/3 c. FRESH lemons with rasp of 1 Lemon (I used 2 lemons and added enough water to bring up to 1/3 c of liquid).

    The icing will be thin but not runny. Just enough consistency to pour onto cake--like syrup.

    Let the icing soak into the cake for at least 30 minutes.

    It is DELICIOUS while it's still warm.

Printable Recipe Card

About FRESH Lemon Sheet Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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