This Lemon Sheet Cake is a light, fluffy, and citrusy dessert that’s perfect for any occasion. Made with fresh lemon juice and zest, this cake is bursting with bright lemon flavor. It’s topped with a sweet and tangy lemon glaze that takes it to the next level. Whether you’re serving it at a party, family gathering, or just because, this easy-to-make cake is sure to impress!
Why You’ll Love This Lemon Sheet Cake Recipe
- Bright & Citrusy: The cake is infused with fresh lemon juice and zest for a refreshing, tangy flavor.
- Soft & Fluffy: This cake has a tender crumb that stays moist and delicious for days.
- Easy to Make: Simple ingredients and a quick prep make this cake perfect for busy bakers.
- Perfect for a Crowd: Baked in a sheet pan, this cake is great for serving a large group at parties, picnics, or potlucks.
Key Ingredients for Lemon Sheet Cake
1. Lemon Juice & Zest
- Fresh lemon juice and zest provide the cake’s bright, tangy flavor. Be sure to use freshly squeezed lemon juice for the best results.
2. Buttermilk
- Buttermilk adds moisture and a subtle tanginess to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of milk.
3. Butter
- Melted unsalted butter adds richness and flavor to the cake while keeping it light and fluffy.
4. Granulated Sugar
- Sugar sweetens the cake and balances out the tartness of the lemons.
5. Eggs
- Eggs provide structure and moisture, helping the cake rise and stay soft.
6. All-Purpose Flour
- All-purpose flour creates the perfect texture for a tender and moist cake.
7. Baking Powder & Baking Soda
- These leavening agents help the cake rise and give it a light, fluffy texture.
How to Make Lemon Sheet Cake
This easy lemon sheet cake comes together quickly and is perfect for any occasion. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup melted butter, 2 large eggs, 1 tablespoon lemon zest, and 1/3 cup freshly squeezed lemon juice. Stir in 1 cup buttermilk and 1 teaspoon vanilla extract until smooth.
Step 4: Combine the Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Step 5: Bake the Cake
- Pour the batter into the prepared sheet 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 before adding the glaze.
Step 6: Make the Lemon Glaze
- In a small bowl, whisk together 1 1/2 cups powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. You want the glaze to be thick but pourable.
Step 7: Glaze the Cake
- Once the cake has cooled, pour the lemon glaze over the top and spread it evenly with a spatula. Allow the glaze to set before slicing and serving.
Tips for Making the Best Lemon Sheet Cake
1. Use Fresh Lemons
- Fresh lemon juice and zest give the cake a vibrant, tangy flavor. Avoid bottled lemon juice, as it can have a bitter aftertaste.
2. Don’t Overmix the Batter
- When combining the wet and dry ingredients, mix just until combined to avoid overworking the batter, which can result in a dense cake.
3. Let the Cake Cool Completely
- Make sure the cake is completely cool before adding the glaze to prevent it from melting and running off the cake.
4. Adjust the Glaze Consistency
- If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar to reach the desired consistency.
5. Make It Ahead
- This cake can be made a day in advance. Just store it covered at room temperature and glaze it right before serving.
Recipe Variations
1. Lemon Blueberry Sheet Cake
- Fold in 1 cup of fresh or frozen blueberries into the batter for a burst of fruity flavor in every bite.
2. Lemon Poppy Seed Sheet Cake
- Add 1 tablespoon of poppy seeds to the batter for a classic lemon poppy seed flavor.
3. Lemon Coconut Sheet Cake
- Stir 1/2 cup shredded coconut into the batter for a tropical twist.
4. Gluten-Free Lemon Sheet Cake
- Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
5. Double Lemon Cake
- For extra lemon flavor, add a teaspoon of lemon extract to the batter and drizzle the cake with a lemon syrup before glazing.
FAQs: Lemon Sheet Cake
1. Can I Make This Cake Ahead of Time?
- Yes! You can make the cake a day in advance and store it at room temperature in an airtight container. Add the glaze just before serving.
2. How Do I Store Lemon Sheet Cake?
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.
3. Can I Freeze Lemon Sheet Cake?
- Yes! You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature and glaze before serving.
4. How Do I Prevent the Cake from Being Too Dense?
- To keep the cake light and fluffy, avoid overmixing the batter. Mix just until the ingredients are combined, and be sure your baking powder and soda are fresh.
5. Can I Make a Lemon Cream Cheese Frosting Instead of Glaze?
- Absolutely! For a richer frosting, make a lemon cream cheese frosting by mixing 8 ounces of cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons lemon juice
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