Lemon Sheet Cake

Lemon sheet cake is a bright and zesty dessert with a soft, moist crumb and a refreshing citrus flavor. Perfect for potlucks, celebrations, or simply treating yourself, this cake delivers big lemon flavor in every bite. It’s topped with a tangy lemon glaze or frosting, making it a vibrant dessert that’s both simple and satisfying.

Why You’ll Love This Recipe

This lemon sheet cake is everything a citrus lover could want. Here’s why it’s a standout:

• Packed with fresh lemon flavor from zest and juice
• Moist and tender texture, thanks to buttermilk or sour cream
• Easy to make in one pan—no layering required
• A perfect balance of tart and sweet
• Great for parties, brunches, or make-ahead desserts
• Customizable with different frostings or toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Buttermilk or sour cream
• Fresh lemon juice
• Lemon zest
• Vanilla extract

For the glaze or frosting:

• Powdered sugar
• Lemon juice
• Lemon zest (optional)
• Optional: cream cheese (if making a cream cheese frosting)

directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each.
5. Stir in lemon zest, lemon juice, and vanilla extract.
6. Mix in the buttermilk (or sour cream) until smooth.
7. Gradually add the dry ingredients to the wet mixture and stir just until combined.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool completely in the pan on a wire rack.
11. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle over the cooled cake and let it set before slicing.

Servings and timing

Makes 12–16 servings
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: 45 minutes

Variations

• Cream cheese frosting: Swap the lemon glaze for a tangy cream cheese frosting for added richness.
• Lemon-poppy seed: Add 1–2 tablespoons of poppy seeds to the batter.
• Berry topping: Add fresh berries like blueberries or raspberries on top before serving.
• Gluten-free option: Use a 1:1 gluten-free flour blend to make the cake celiac-friendly.

storage/reheating

Store lemon sheet cake covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days.
You can also freeze slices individually by wrapping them tightly and placing them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.

Can I make this cake in advance?

Yes, you can bake it a day ahead and store it at room temperature or in the fridge. Glaze it before serving for the freshest look.

Can I use lemon extract instead of zest?

Lemon extract can be used, but fresh zest provides a more vibrant, natural lemon flavor.

How do I prevent the cake from being dry?

Use full-fat dairy (like buttermilk or sour cream) and don’t overbake. The mashed texture from the lemon juice also helps retain moisture.

What’s the best pan for a sheet cake?

A 9×13-inch rectangular pan is standard. Metal pans bake more evenly than glass or ceramic.

Can I frost the cake instead of glazing it?

Absolutely! Cream cheese or buttercream frostings pair beautifully with lemon.

How should I store leftovers?

Wrap tightly or place in an airtight container and store at room temperature or in the fridge.

Can I add fruit to the batter?

Yes! Blueberries or raspberries make great additions—just toss them in a little flour before mixing into the batter.

Can this cake be made gluten-free?

Yes, a 1:1 gluten-free flour blend works well in this recipe.

Is this cake good for birthdays or parties?

Definitely! It’s simple to serve and has a universally loved citrusy flavor that suits all occasions.

Conclusion

Lemon sheet cake is a bright, cheerful dessert that brings fresh citrus flavor to the table in a simple, crowd-friendly form. Easy to prepare and even easier to enjoy, this cake is the perfect treat for springtime brunches, summer parties, or anytime you need a little lemony sunshine on your plate. Give it a try—you’ll be hooked on its soft texture and zingy glaze.

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