Best Lemon Pudding Sheet Cake is a lemon lover’s dream! Tender, moist dessert that’s made with a boxed cake mix, lemon pudding mix, and covered with a 3-ingredient lemon glaze! Ready to enjoy in just 35 minutes!
It’s citrus season, y’all!!!
This Lemon Pudding Sheet Cake with Lemon Glaze is one of the easiest Lemon Cake Recipes you will ever make! It’s a kind of Lemon Texas Sheet Cake!
The reason this is an EASY Lemon Pudding Sheet Cake is that it’s NOT MADE totally from scratch. You actually use a cake box mix plus some instant pudding to make this cake!
Ingredients Needed
- Boxed cake mix – You’ll need a 15.25-ounce lemon cake mix. I used Duncan Hines in this recipe.
- Pudding mix – A 3.4-ounce package of instant lemon pudding mix (make sure it’s not cook and serve!).
- Eggs
- Buttermilk – Full-fat Greek yogurt can be substituted for sour cream.
- Vegetable oil
- Water
- Lemon Juice – I used bottled in this recipe.
Tips + Tricks, FAQs & More
You may have additional questions about this lemon sheet cake recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:
- Beat the butter/sugar well – You’ll want to cream these ingredients together very well until they achieve a light and fluffy texture, about 3 minutes.
- Do not over-glaze it because the icing is sweet.
- Be sure that it is the instant kind and only use the pudding powder in the recipe, DO NOT make the pudding.
Best Lemon Sheet Cake with Lemon Glaze
Ingredients
CAKE
- 1 box lemon cake mix
- 3 oz lemon instant pudding mix dry
- 1 cup buttermilk
- 3 eggs
- 1/3 cup lemon juice bottled
- 1 cup water
ICING
- 4 cups Confectioners Sugar
- 1/3 cup lemon juice bottled
- 3 Tbsp Vegetable oil
- 3 Tbsp water
Instructions
- Preheat oven to 350°F, and grease a 9×13-inch pan with a nonstick spray or line with parchment paper.
- Add lemon cake mix and pudding mix to a medium bowl. In another bowl, combine all wet ingredients, eggs and the buttermilk. Add to dry mixture and beat until combined.Pour into a 9×13 pan.
- Bake for 25-35 minutes (or for more slices and thinner cake, use an 11×15 pan and bake for 18-20 minutes. Stick a toothpick in the center to check for doneness.
- It may require a couple minutes longer baking time for because of the extra moisture produced by the milk.
- While the cake is cooling, make the icing, mix powdered sugar, lemon juice, oil and with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
- Pour a THIN layer on top of the cake when just a little cooled.
