Best Lemon Sheet Cake

Best Lemon Sheet Cake

Lemon sheet cake is not a particularly impressive-looking cake, it’s just basic 9×13-inch cake. But it’s a cake for feeding a crowd and in my humble opinion, is the best lemon cake you will ever eat. I love the look and taste of the glaze and lemon sugar topping and it is something a little different than standard chocolate/vanilla frosted cake.

Best Lemon Sheet Cake


  • Cake
  • 1 box duncan hines moist deluxe lemon cake mix
  • 1 cup buttermilk
  • 1 3 oz lemon instant pudding mix; dry
  • Icing
  • 4 cups Confectioners Sugar
  • 1/3 cup lemon juice; bottled
  • 3 T Vegetable oil
  • 3 T water
  1. In large bowl, stir together dry cake mix and pudding mix.
  2. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended.
  3. Add to dry mixture and beat until combined.
  4. Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven.
  5. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk.
  6. Stick a toothpick in the center to check for doneness.
  7. ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth.
  8. Add one more tablespoon of water if consistency isn't saucy.
  9. "Glaze" the cake when just a little cooled.
  10. Do not over glaze it because the icing is sweet.
  11. Just a THIN layer is required
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One thought on “Best Lemon Sheet Cake

  1. I don’t think a 9×13 is a sheet cake. I love the buttermilk, lemon pudding and the idea of replacing some water with lemon juice. I am a lemon freak and this makes me happy. The glaze is Way Too Much! A fraction of the sugar and enough juice to make it pourable is more than enough! NO OIL! No water!

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