This lemon sheet cake is my Aunt Barbara’s famous springtime contribution—the one that always vanished before the ham was carved. Her secret to getting it so incredibly moist was surprisingly simple: start with a boxed cake mix and enrich it with instant lemon pudding and cold milk instead of just water.
The result is a thick, luscious batter that bakes into a soft, tender sheet cake with a slightly uneven, swirled top and little pockets of extra moisture throughout. It’s an easy, practical dessert that feels nostalgic and special without demanding professional baking skills.
