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 cup unsalted butter, softened; 1 cup buttermilk; 4 large eggs; 2 tablespoons lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups powdered sugar; 3 tablespoons fresh lemon juice; 1 tablespoon milk (optional, for thinner glaze)

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A bright and refreshing dessert, this Lemon Sheet Cake brings together the perfect balance of sweet and tangy flavors. The fluffy, moist texture is infused with fresh lemon zest and juice, then finished with a silky glaze that melts into every bite. I love making this cake for spring get-togethers, potlucks, or just to bring a little sunshine into my kitchen.

Lemon Sheet Cake

Ingredients

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

For the cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened

1 cup buttermilk

4 large eggs

2 tablespoons lemon zest

¼ cup fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

For the glaze:

2 cups powdered sugar

3 tablespoons fresh lemon juice

1 tablespoon milk (optional, for thinner glaze)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9x13-inch baking dish with butter and flour.

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

Then, I beat in the eggs one at a time, followed by the lemon zest and juice.

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

I add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and mix until just combined.

I pour the batter into the prepared pan and spread it evenly.

I bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is cooling slightly, I whisk the glaze ingredients together until smooth.

I pour the glaze over the warm cake, spread it out evenly, and let the cake cool completely before slicing.

Servings and timing

This recipe makes 12 servings. It takes about 15 minutes to prep and 30 minutes to bake, giving me a total time of 45 minutes from start to finish. Each slice comes in around 290 kcal.

Variations

When I want to change things up, I sometimes add a handful of blueberries or raspberries to the batter for a fruity twist. I’ve also used orange zest and juice instead of lemon for a milder citrus flavor. For a more decadent version, I top the cake with a layer of whipped cream or lemon curd before serving.

Storage/Reheating

I usually store leftover cake in an airtight container at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to 5 days. To reheat, I microwave individual slices for about 10–15 seconds, just enough to warm it up without melting the glaze completely.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Can I use bottled lemon juice instead of fresh?

I’ve tried it, but the flavor isn’t as vibrant. Fresh lemon juice gives the best citrus kick.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I let it cool completely, glaze it, then cover it tightly to keep it fresh.

Can I freeze this cake?

I can freeze it without the glaze. I wrap it tightly and store it for up to 2 months. When I’m ready, I thaw it and add the glaze fresh.

Conclusion

This Lemon Sheet Cake is one of my go-to desserts when I want something easy, fresh, and crowd-pleasing. The citrus flavor is uplifting, and the texture is so soft and satisfying. Whether it’s for a spring brunch or a casual get-together, this cake never lasts long in my house.

Recipe:

Lemon Sheet Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A bright and refreshing Lemon Sheet Cake with a fluffy, moist texture infused with fresh lemon zest and juice, topped with a silky glaze. Perfect for spring gatherings or a simple citrusy treat.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Cream the butter and granulated sugar together in a large bowl until light and fluffy.
Beat in the eggs one at a time, then add the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk. Mix until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools slightly, whisk together the powdered sugar, lemon juice, and milk (if using) to make the glaze.
Pour the glaze over the warm cake and spread evenly.
Let the cake cool completely before slicing and serving.