Lemon Sheet Cake

Why You’ll Love This Recipe

Lemon Sheet Cake is a bright, zesty dessert with a soft, moist crumb and a tangy lemon glaze or frosting. Perfect for spring gatherings, summer picnics, or anytime you’re craving a citrusy treat, this easy-to-make sheet cake delivers bold lemon flavor in every bite. Its simple preparation and one-pan baking make it ideal for serving a crowd.

ingredients

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

all-purpose flourgranulated sugarsalted buttereggsbuttermilkfresh lemon juicelemon zestbaking powdersaltvanilla extractconfectioners’ sugar (for the glaze or frosting)

directions

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

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

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

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

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and spread it evenly.

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

Allow the cake to cool completely in the pan.

For the glaze or frosting, whisk together confectioners’ sugar and a bit more lemon juice until smooth, then spread over the cooled cake.

Servings and timing

This recipe yields approximately 12–16 slices.Preparation time: 15 minutesBaking time: 25–30 minutesCooling and glazing time: 30 minutesTotal time: 70–75 minutes

Variations

Add poppy seeds to the batter for a lemon poppy seed twist.

Top with fresh berries for a fruity garnish.

Use a lemon cream cheese frosting for a richer topping.

Add a hint of almond extract for depth of flavor.

Substitute lime or orange zest for a citrus variation.

storage/reheating

Store Lemon Sheet Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.For longer storage, freeze slices individually wrapped for up to 2 months.To serve warm, reheat briefly in the microwave for 10–15 seconds.

FAQs

Can I use bottled lemon juice?

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

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I use a different pan size?

Yes, but adjust baking time accordingly—thinner layers bake faster.

Is this cake very sweet?

It has a balanced sweetness, enhanced by the tanginess of the lemon.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Can I double the recipe?

Absolutely, just use a larger sheet pan or two 9×13 pans.

Does this cake need to be refrigerated?

Only if it has cream cheese frosting; otherwise, room temperature is fine.

Can I make it ahead of time?

Yes, it stays moist for days and can be made a day or two in advance.

Can I skip the glaze?

Yes, but the glaze adds an extra pop of lemon flavor.

Can I make cupcakes with this batter?

Yes, fill cupcake liners 2/3 full and bake for about 18–20 minutes.

Conclusion

Lemon Sheet Cake is a refreshing and crowd-pleasing dessert that’s easy to make and bursting with citrus flavor. Whether topped with a simple glaze or a rich frosting, it’s a versatile and delicious treat that’s sure to brighten any occasion. Try it once, and you’ll be hooked on its zingy charm.

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