Lemon Sheet Cake With Lemon Glaze (2024)

A Lemon Cake with Lemon Glaze is sure to add some extra sunshine to your day. This deliciously easy lemon pudding cake recipe makes a moist cake with the packed with incredible flavor. The fresh lemon flavor in this cake is unmatched. One bite of this cake and you’ll never want another lemon cake mix recipe again.

To keep it easy, this recipe starts with a lemon pudding cake mix that we doctor up. Nobody will ever guess you got a little help from a mix! After baking, it’s topped with sweet and tangy glaze, making this lemon sheet cake recipe the ultimate treat for all you lemon lovers out there.

Ingredient Notes and Substitutions

This is an overview of the ingredients you will need to make this delicious lemon cake with lemon glaze. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.

Yellow Cake Mix – This recipe was made with Sara Lee’s yellow boxed cake mix, but if you prefer another brand, use that instead.If you can find a lemon cake mix, you can absolutely use that as well.

Lemon Juice – You can really tell the difference when using fresh lemon juice in this recipe, but if all you have is bottled lemon juice, it will work. If you can, use bottled lemon juice in the cake mix and try using fresh lemon juice for the glaze, it will make a huge difference.

Instant Lemon Pudding Mix – You’ll want to use this instant pudding mix dry as it will go into the cake batter.

Powdered Sugar– This recipe calls for 4 cups of powdered sugar which sounds like a lot, but remember it does shrink down a lot when made into a frosting. However, you can use less powdered sugar if you’d like a thinner frosting.

Lemon Zest – You get lemon zest by grating the peel of the lemon with a lemon zester.If you don’t have a zester, this is a great, and affordable, option.

Hot To Make A Lemon Cake With Lemon Glaze

Let’s discuss the steps you’ll take to make the lemon pudding cake.If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.

Start by preheating your oven to 350 degrees and prepare a 9×13 cake pan using a non-stick spray. The spray with flour works well (such as Baker’s Joy) or you may use parchment paper.

1. In a large bowl, pour in the dry cake mix, dry lemon pudding mix, lemon juice, eggs and melted butter. Then combine cake mix using a stand or hand electric mixer. Make sure the batter is completely combined by scraping the sides of the bowl with a spatula.
2. You may notice the batter will be thick and fluffy. Pour batter into the prepared cake pan and smooth it out with a spatula. Make sure the batter is even because it won’t level out on its own.
3. Bake for 20 minutes, then check doneness with a toothpick. If the toothpick doesn’t come out clean, bake for 3-5 minutes more, or until it’s set. Once fully baked, remove from the oven and set the pan aside to let it cool.
4. While the cake is cooling, begin making the icing. In a large bowl pour in the 4 cups of powdered sugar. Next add the lemon zest and 3 tablespoons of lemon juice. Using a stiff whisk or a hand mixer at a low speed, stir these ingredients together. If needed, slowly add the last tablespoon of lemon juice. You’re looking for a consistency that is thick but will still pour nicely. If the icing becomes too thin and runs easily, add more powdered sugar until you get the consistency you want.
5. Once the cake has fully cooled, you can either pour the icing glaze over the cake while it’s still in the baking dish, or remove the cake from the pan, put it on a tray, cut it, then pour on and lightly spread the icing.
6. Top with optional lemon slices and serve!

Recipe Tips and Advice

Storage – You can cover the cake in foil or use a cake pan lid and the cake will last about a week at room temperature. You can freeze the cake as well by wrapping it in cellophane, it will keep in the freezer for about 3 months.

Reheating – Pro tip: the leftovers taste best when reheated in the microwave for 15 seconds so the sweet lemon glaze can soften.

Materials – You’ll need a 9 by 13 cake pan, an electric mixer (or stand mixer if you prefer), a few mixing bowls, a lemon zester and a citrus juicer. A juicer is optional but will make your life so much easier! You can also make it in a 12 by 8 cake pan, the cake will just be a bit thinner and you may need to adjust the baking time.

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