Serve this lemon sheet cake chilled or at cool room temperature, straight from the metal pan for that church-basement-potluck vibe. A light dusting of powdered sugar or a spoonful of softly whipped cream on each square keeps the focus on the bright lemon flavor.
It pairs nicely with fresh berries, especially strawberries or blueberries, and a cup of coffee or hot tea. For a more festive spread, set it out alongside a simple fruit salad and a savory egg bake or quiche for a complete spring brunch table.
Lemon Sheet Cake with Pudding Mix
Servings: 12-16
