Lemon Sheet Cake Recipe

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