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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.

Ingredients

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest (about 2 lemons)
  • ½ cup fresh lemon juice
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice, rested 5 min)
  • 1 tsp vanilla extract
  • For the Frosting (choose one):
  • Simple Lemon Glaze:
  • 1 ½ cups powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Lemon Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

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.

Find it online: https://yumfamilyrecipes.com/lemon-sheet-cake/