Lemon Sheet Cake

Why You’ll Love This Recipe

Lemon Sheet Cake is a bright and refreshing dessert with a moist, tender crumb and a tangy lemon glaze on top. Perfect for gatherings, picnics, or a simple family dessert, this cake offers a sunny burst of citrus flavor that’s easy to make and loved by everyone.

ingredients

this Recipe

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

all-purpose flour
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
fresh lemon juice
lemon zest
buttermilk
powdered sugar (for glaze)
additional lemon juice (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

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

In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add the lemon zest and lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.

Pour the batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the glaze by mixing powdered sugar with enough lemon juice to reach a pourable consistency.

Drizzle the glaze over the cooled cake and let it set before slicing.

Servings and timing

This recipe yields about 20 slices.
Preparation time: 15 minutes
Baking time: 25-30 minutes
Cooling and glazing time: 30 minutes
Total time: about 1 hour 15 minutes

Variations

Top with fresh berries for an extra fruity touch.
Add poppy seeds to the batter for a fun twist.
Use a cream cheese lemon frosting instead of a glaze for a richer finish.
Make mini sheet cakes by dividing the batter into two smaller pans.

storage/reheating

Store Lemon Sheet Cake covered at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed, bringing it to room temperature before serving.
Freeze slices individually wrapped for up to 2 months.

FAQs

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

Can I make this cake ahead of time?
Yes, it actually tastes even better the next day after the flavors have melded.

Can I substitute milk for buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk.

Why is my cake dense?
Be careful not to overmix the batter, which can make the cake heavy.

Can I double this recipe?
Yes, double the ingredients and bake in two pans or one larger sheet pan.

What’s the best way to zest lemons?
Use a microplane or fine grater, avoiding the bitter white pith.

Can I skip the glaze?
Yes, but the glaze adds an extra punch of lemon flavor that’s highly recommended.

What size pan should I use?
A standard 9×13-inch pan works perfectly for this recipe.

How do I prevent overbaking?
Start checking the cake at the 25-minute mark and bake just until a toothpick comes out clean.

Can I add lemon extract?
Yes, a small amount of lemon extract can boost the lemon flavor even more.

Conclusion

Lemon Sheet Cake is a simple yet vibrant dessert that brings fresh citrus flavor to your table with minimal effort. Whether glazed or frosted, plain or topped with fruit, this cake is a bright, crowd-pleasing favorite that’s perfect for any occasion.

Print