Ready to Bake Batter

Lemon Cake

Makes 1 half sheet cake


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 3 tablespoons fresh lemon juice
  • 1 ½ teaspoon fresh lemon zest
  • 1-2 drops yellow food coloring (optional)
  • 3 large eggs
Whipped topping:
  • Lemon Curd, Garnish
  • Blackberries, Garnish


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing, lining with parchment paper and then lightly greasing the parchment paper. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze batter into a bowl. Stir in lemon juice, lemon zest, egg shade color and eggs.
  4. Pour mixture into prepared half-sheet pan.
  5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes, turning pan halfway through bake time.
  6. Allow cakes to cool completely.
  7. Spread top with whipped topping, a tablespoon of lemon curd and a fresh blackerry
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