Lemon Sheet Cake

I know we are well into the fall season, and fall includes food with apples and pumpkins, but when

I was asked to make a cake last week, I was craving LEMON!  Yes, I am a total odd ball.

This cake is quick and easy to whip up, feeds a crowd, and the longer it sits, the better it gets.  I had a piece today, and 5 days later, it was still crazy yummy.

The cake is light yet moist, and the cream cheese frosting offers a creamy taste, that pairs wonderfully with the tartness of the lemon cake.

Make this. You will not be disappointed!

 

 

 

 

Lemon Sheet Cake (adapted from Taste of Home)

Printable Recipe

Ingredients 1 package lemon cake mix (regular size) 4 Slightly Beaten Eggs 1 can (22 ounces) lemon pie filling 1 package (8 ounces) cream cheese, softened 1 cup butter, softened 4 cups confectioners' sugar 1  tablespoons vanilla extract Directions In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 18-in. x 13-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a stand mixer, beat the cream cheese, butter until well combined  and vanilla, mix until combined , add confectioners' sugar until smooth.  Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

Here is a helpful tip.

When I am testing a new cake recipe, I want to be able to taste it, to make sure it is yummy, but how do you taste a cake, without it being noticeable?

Easy, I simply baked a little of the batter in a mini loaf pan!  You could also do a cupcake.  Either is fine.  Doing this, you can make sure that the cake you are serving to a special guest, at a church potluck, or delivering to a dear friend who lost a love one, has been taste tested and yummy.  Because we all know, not every recipe is yummy.  But this one...OH YEP...YUMMY!


This post might be linked up at the link parties found Here.