Lemon Drop Sheet Cake with Brown Sugar Pistachio Crumb

Hello friends!

This light, lip-smacking, lemony sheet cake with a lush lemon filling is super easy, moist and perfect for serving on warm summer days.

You will love the cooling, sweet, and tangy drops of lemon pudding, hidden throughout this tender, rich cake.  It’s all topped off by a perfect combination of brown sugar, butter, and pistachio crumb that can’t be missed.

When you taste this cake, you will understand why!

This recipe requires some planning ahead time for the lemon pudding to set.

Meet ya in the kitchen!

For the Cake:

6 tablespoons butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

1 tablespoon lemon zest

1/2 cup sour cream

1/3 cup vegetable oil

2 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 box My*T*Fine Pudding & Pie, lemon flavored

Brown Sugar Pistachio Crumb Topping

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup pistachios, chopped

2 tablespoons butter

 

For the Lemon Filling: Make lemon pie filling according to directions on the box, using only 1 1/2 cups of water instead of the additional 2 cups as instructed.  Allow lemon filling to set-up before using for the cake. About 10-15 minutes.

 

 

 

Prepare Crumb Topping: Combine the first 5 ingredients; cut cold butter into mixture with a fork or fingers until crumbly.  Cover and refrigerate until ready for use.

Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty mixer until creamy.  Add the sugar, beating 3 minutes or until fluffy.  Add eggs, 1 at a time, beating just until yellow disappears, then mix in the vanilla extract.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients, alternating with the oil and sour cream, beat until blended. Stir in the lemon zest.

 

Pour batter into a greased 13×9-inch oblong (2-inch-deep) pan.  Dollop with the lemon filling; gently swirl with a knife.  Sprinkle crumb topping over batter.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean.  Remove from oven; dust with powdered sugar.  Serve warm or chilled from the refrigerator.

 

 

 

Thanks for stopping by!

Bake some Love and Share

Eileen~

 

One Comment Add yours

  1. mistimaan says:

    Looks yummy

    Like

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