Why You’ll Love Lemon Sheet Cake Recipe

If you’re looking for a dessert that’s light, refreshing, and perfect for any occasion, this Lemon Sheet Cake is it! With its fluffy, tender crumb and tangy lemon glaze (or frosting), it’s bursting with citrus flavor in every bite. The sheet cake format makes it easy to bake, serve, and share—ideal for potlucks, birthdays, or summer gatherings.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp lemon zest (from 2 lemons)
1/4 cup fresh lemon juice
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 tsp vanilla extract

For the Frosting/Glaze:

4 cups powdered sugar
1/4 cup fresh lemon juice
1/4 cup butter, melted
1–2 tbsp milk (as needed for consistency)
Optional: extra lemon zest for garnish

Directions

Preheat Oven: Heat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add Eggs & Flavoring: Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
Combine Wet & Dry: Add dry ingredients alternately with buttermilk, beginning and ending with flour. Mix until smooth.
Bake: Spread batter evenly into the prepared pan. Bake 28–32 minutes or until a toothpick comes out clean.
Make Frosting: In a bowl, whisk powdered sugar, lemon juice, melted butter, and milk until smooth.
Frost Cake: Once cake is cool, spread frosting over the top. Garnish with extra lemon zest if desired.

Servings and Timing

Servings: 12–16 slices
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes

Variations

Lemon Cream Cheese Frosting: Swap glaze for cream cheese frosting for a tangy, creamy finish.
Poppy Seed Version: Add 2 tbsp poppy seeds to the batter for a fun twist.
Layer Cake: Double the recipe and bake in round pans for a layered lemon cake.
Extra Citrus: Use a mix of lemon and orange zest for a citrus medley flavor.

Storage/Reheating

Fridge: Store covered in the refrigerator for up to 4 days.
Freezer: Freeze unfrosted cake for up to 2 months. Thaw and frost before serving.
Reheating: Best enjoyed at room temperature—no reheating needed.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake a day ahead, cover tightly, and frost just before serving.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Q: How do I make it extra moist?
A: Swap half the butter for sour cream or Greek yogurt for added moisture.

Conclusion

This Lemon Sheet Cake is sweet, tangy, and oh-so-refreshing—a sunshine-filled dessert that’s perfect for any occasion. Serve it at your next gathering, and watch it disappear slice by slice. ✨

Lemon Sheet Cake

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This Lemon Sheet Cake is light, moist, and bursting with zesty lemon flavor! Topped with a tangy lemon glaze or fluffy cream cheese frosting, it’s the perfect dessert for spring, summer parties, or whenever you’re craving something fresh and citrusy.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
Combine: Add dry ingredients in three parts, alternating with buttermilk, mixing until just combined. Stir in vanilla.
Bake: Pour batter into prepared pan. Bake 28–32 minutes, or until a toothpick comes out clean. Cool completely.
Frost: Spread either lemon glaze (for a lighter finish) or cream cheese frosting (for a rich topping) over cooled cake.
Serve: Cut into squares and enjoy!

Notes

For extra zing: Add more lemon zest to batter and frosting.
Make it ahead: Cake keeps up to 3 days in the fridge, covered.
Decorate: Garnish with thin lemon slices or edible flowers for a pretty finish.