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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Sheet Cake Recipe

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This recipe for Lemon Sheet Cake is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 18.25 oz. box Lemon Cake mix
4 eggs
1 15.75 oz. can Lemon pie filling
Frosting:
4 oz. cream cheese, softened
1/2 c. butter or margarine, softened
2 c. confectioners sugar
1 1/2 tsp. vanilla
1/4 tsp lemon extract
A drop or two of yellow food coloring (opt.)
Directions:
Directions:
In large mixing bowl beat together cake mix and eggs until well blended. Fold in pie filling. Spread into a 15x10x1" well greased jelly roll pan. Bake at 350º for 18 to 20 minutes or when a toothpick comes out clean. Cool on wire rack. For frosting: combine cream cheese, butter and confectioners sugar until well blended with electric mixer. Stir in vanilla, lemon and food coloring. Spread over cool cake and store covered in the refrigerator.
Number Of Servings:
Number Of Servings:
30 -35
Personal Notes:
Personal Notes:
From my friend Kim Goetsch

 

 

 

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