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Lemon Sheet Cake

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This lemon sheet cake is light, fluffy, and packed with bright lemon flavor. It’s made with fresh lemon juice and zest, then topped with a sweet lemon glaze that soaks into every bite. Great for feeding a crowd or enjoying as an easy make-ahead dessert!

Ingredients

Scale

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

  • 1 tbsp lemon zest (from about 2 lemons)

  • ⅓ cup fresh lemon juice

  • 1 tsp vanilla extract

  • 1 cup buttermilk (or milk + 1 tbsp lemon juice as substitute)

For the lemon glaze:

  • 1 ½ cups powdered sugar

  • 23 tbsp fresh lemon juice (adjust for desired thickness)

  • Optional: extra lemon zest for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease 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. Set aside.

  3. In a large bowl, cream the butter and sugar together until light and fluffy—about 2–3 minutes.

  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla.

  5. Add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with dry ingredients. Mix until just combined.

  6. Pour the batter into the prepared pan and smooth the top.

  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let the cake cool for 10–15 minutes, then mix together the glaze ingredients and drizzle over the warm cake.

  9. Allow to cool completely before slicing. Add more zest on top if desired.

Notes

  • If you don’t have buttermilk, mix 1 tbsp lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.

  • This cake stays moist for several days—great for making ahead.

  • You can double the glaze for an extra lemony punch!