Name: Lemon Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter; 1 cup water; 2 large eggs; 1/2 cup sour cream; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 2 tablespoons lemon juice (for glaze); 1 tablespoon milk (for glaze)

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Table of Contents: Lemon Sheet Cake

Lemon Sheet Cake

There’s something magical about a slice of Lemon Sheet Cake—bright, buttery, and just the right amount of tangy. If you’re craving a fuss-free dessert that wows without work, this one’s for you. Whether you’re hosting a birthday, bringing treats to a potluck, or simply treating yourself on a quiet Sunday, this easy sheet cake delivers sunshine in every bite—no fancy tools or techniques required.

Introduction: Lemon Sheet Cake

Few dessents capture the essence of spring and summer quite like a Lemon Sheet Cake. With its golden crumb, fresh citrus flavor, and silky cream cheese frosting, this large cake recipe is a crowd-pleaser that’s as simple as it is satisfying. Unlike layer cakes that demand precision, this one-bowl wonder bakes in a standard 9×13-inch pan—making cleanup a breeze and presentation effortlessly impressive. It’s the kind of dessert that makes people say, “You made this?” when you pull it out of the fridge.

Perfect for family dinners, baby showers, holiday brunches, or weeknight cravings, this lemon dessert for party gatherings never goes out of style. Serve it chilled on a patio, at a backyard cookout, or as a comforting after-dinner treat during the colder months. The zesty lemon flavor cuts through rich main courses, making it the ideal finale to any meal. Whether you’re feeding four or twenty, this Lemon Sheet Cake scales beautifully. And thanks to its moist crumb and foolproof method, it’s an easy sheet cake even for beginner bakers who still want to impress.

Alternate Names & Variations

If you’ve searched for any of these variations, you’re not alone—and you’ll love this recipe just as much:

– Lemon Cream Cheese Sheet Cake – Our favorite version, with luxurious frosting
– Easy Lemon Bar Cake – A lighter twist on traditional lemon bars
– Citrus Sheet Pan Cake – Use lime or orange for a fun twist
– Golden Lemon Drizzle Cake (Americana style) – A homestyle favorite with a modern update

Many recipes skip buttermilk or use boxed mixes, but ours stands out as a truly easy sheet cake made from scratch—so simple, yet so rich in flavor. Want something seasonal? Try adding fresh raspberries or blueberries before baking for a berry-lemon fusion that’s unforgettable.

Ingredients: Lemon Sheet Cake

For the Lemon Cake:

– 1 cup (2 sticks) unsalted butter, softened (preferably high-fat European-style for extra richness)
– 2 cups granulated sugar (fine for even dissolving into the batter)

– 3 large eggs, room temperature (for maximum fluff)
– 1 small lemon, finely zested and juiced (preferably organic; yields about 2 tbsp juice + 1 tsp zest)
– 3 cups cake flour, sifted if lumpy (lightness = tender crumb)
– 3/4 teaspoon baking powder (creates lift without bitterness)
– 1/2 teaspoon baking soda (neutralizes acidity, enhances rise)
– 1/4 teaspoon kosher salt (balances sweetness and amplifies citrus notes)

– 1 cup whole buttermilk, chilled (adds tang and locks in moisture)

For the Lemon Cream Cheese Frosting:

– 1 (8-ounce) block full-fat cream cheese, softened (never substitute whipped or low-fat)
– 1/2 cup (1 stick) unsalted butter, softened (same quality as cake butter)

– 1 small lemon, zested and juiced (fresh is mandatory—no bottled juice!)
– 2 1/2 cups powdered sugar, sifted (prevents lumps and ensures velvety texture)

Pro Tip: Use freshly grated zest and juice from 2 lemons total (one per step), as lemon flavor dulls with exposure. Warm eggs and dairy first if short on time—10 seconds in the microwave helps.

Step-by-Step Instructions

1. Preheat & Prep: Set oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray, line with parchment paper (overhang helps with removal), and set aside.

2. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light, fluffy, and pale yellow—about 3 minutes. Scrape bowl as needed.

3. Add Eggs One at a Time: Mix in eggs individually, ensuring each is fully incorporated before adding the next. Over-mixing? Don’t worry—cake flour is forgiving.

4. Infuse with Lemon Flavor: Add the lemon zest and 2 tablespoons lemon juice. Beat to combine. This step infuses brightness throughout the entire cake.

5. Dry Ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.

6. Alternate Wet & Dry Mixtures: With mixer on low, add 1/3 of dry ingredients, then 1/2 cup buttermilk, then another 1/3 of dry, remaining buttermilk, and finally last 1/3 dry. Do not overmix! Just until smooth—about 30 seconds.

7. Pour & Bake: Scrape batter into prepared pan, spreading evenly. Bake 28–32 minutes, or until a toothpick comes out clean. Don’t open the oven early! Cool completely (at least 1 hour) before frosting.

8. Make the Frosting: In a clean bowl, beat softened cream cheese and butter until creamy—no lumps. Add lemon juice and zest. Gradually mix in powdered sugar on low, then increase speed to medium-high for 2 minutes until fluffy.

9. Frost the Cold Cake: Spread frosting evenly over cooled cake. For clean slices, refrigerate 30 minutes before serving.

10. Serve & Smile: Slice into 12–16 pieces and serve chilled. Garnish with extra zest or lemon slices if desired.

Shortcut Tip: Bake and cool cake 1 day ahead. Loosely cover and keep at room temperature. Frost just before serving.

Recipe Card Block (Quick Reference)

This Lemon Sheet Cake comes together in under an hour active time—perfect for a quick dessert or last-minute gathering. Total prep time is about 20 minutes, baking takes 30 minutes, and cooling/frosting adds another 1 hour, bringing your total time to roughly 1 hour 50 minutes. This large cake recipe serves 12 generous slices or 16 smaller portions, ideal as a lemon dessert for party events. Each slice contains approximately 380 calories, depending on frosting thickness. A satisfying balance of indulgence and freshness that beats any store-bought alternative.

Why This Recipe Works & Expert Tips

What makes this Lemon Sheet Cake truly shine is its scientific balance of moisture, texture, and flavor. Buttermilk tenderizes the crumb while enhancing lemon’s brightness. Cake flour—lower in protein than all-purpose—keeps the cake delicate, not tough. The double hit of lemon (fresh juice and zest in both cake and frosting) ensures a bright, clean citrus taste that lingers pleasantly.

Using room-temperature eggs, butter, and cream cheese prevents curdling and gives your batter a silky consistency. And the cream cheese frosting—thick enough to hold its shape, soft enough to melt on the tongue—is the best frosting for lemon sheet cake because it complements, not competes with, the citrus. It’s an easy comfort food for family dinners that feels luxurious without trying too hard. Plus, it’s a go-to large gathering dessert that travels well and reheats beautifully.

Storage, Freezing, and Reheating Tips

Store your Lemon Sheet Cake in an airtight container in the refrigerator for up to 5 days. The cold temperature firms the butter in the cake and keeps the cream cheese frosting stable. For longer storage, wrap fully cooled (uncovered) cake tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge—no microwave needed.

Frosting can be made ahead and stored separately in a sealed container, though it’s best applied fresh. If frosting hardens, let it soften at room temperature for 15–20 minutes, then rebeat briefly. Avoid freezing frosted cake, as the filling may crack. This easy sheet cake is also great for gifting—cut into squares, layer in a decorative tin, and tie with ribbon. A guaranteed hit at any lemon dessert for party occasion.

People Also Ask: Lemon Sheet Cake

How do you make an easy lemon sheet cake?

Making an easy lemon sheet cake starts with pantry staples and fresh lemons. Cream butter and sugar, add eggs, then zest and juice for intense citrus flavor. Alternate dry ingredients and buttermilk for a smooth batter, pour into a 9×13-inch pan, and bake. No mixer? A hand whisk works, just take your time. The magic is in the buttermilk—it keeps the cake moist and tender without any effort. Frost with lemon cream cheese buttercream, and enjoy a dessert that’s simple but sensational. This method is foolproof and perfect for easy sheet cake success.

Is a sheet cake good for large gatherings?

Absolutely—sheet cakes are ideal for large gatherings. Their rectangular shape allows for easy slicing into 12–24 identical portions, minimizing waste and maximizing convenience. Unlike layer cakes that require cooling between tiers, a single 9×13-inch pan bakes in one shot, making it a large cake recipe champion. You can double the batter for a commercial size if needed. Serve at potlucks, church events, or graduation parties, and watch it disappear fast. Plus, they stack easily in coolers or car trunks. A Lemon Sheet Cake adds a refreshing touch to any group event.

How do you get a moist lemon sheet cake?

The secret to a moist lemon sheet cake is buttermilk, butter, and gentle handling. Buttermilk hydrates the flour and prevents overdevelopment, yielding a soft crumb. High-fat butter adds richness, while room-temperature eggs trap air, enhancing lift and moisture. Avoid over-baking—check at 28 minutes with a toothpick. Residual heat finishes the cake as it cools. Also, don’t skip the frosting! The butter-cream cheese combo seals in moisture and adds a second layer of richness. This recipe’s ratio ensures every slice stays tender, even on day three.

What frosting is best for lemon sheet cake?

The best frosting for lemon sheet cake is lemon cream cheese frosting. It pairs flawlessly with the tangy lemon crumb, creating a harmonious flavor profile. Unlike plain buttercream, which can be cloying, cream cheese offers a slight tartness that balances sweetness. The addition of fresh lemon juice and zest amplifies brightness. While glazes or whipped cream can work, cream cheese frosting holds up well over time and supports slicing. For an easy sheet cake that tastes homemade yet polished, this frosting is unbeatable—decadent, creamy, and perfect under any situation.

Conclusion: Lemon Sheet Cake

If you’re looking for a dessert that delivers flavor, ease, and elegance all in one pan, this Lemon Sheet Cake is your new go-to. Whether you’re celebrating a milestone or just treating yourself on a rainy afternoon, it’s a recipe that brings joy—no mixer, no mess, no stress. Share it with neighbors, pack it in school lunches, or savor a quiet morning slice with coffee. This lemon dessert for party vibes works anytime, anywhere.

We’d love to hear how yours turned out! Tag us on social media, leave a comment below, or send us a photo. Did you add blueberries? Use Meyer lemons? We’re always inspired by your kitchen adventures.