I love lemon-flavored desserts like lemon pie and lemon bars — the zesty brightness of lemon is a departure from typical heavier desserts (though I do enjoy those too, of course). This lemon sheet cake is one of my favorite citrusy treats to make.
What to Have Ready
One of the things I love about this lemon sheet cake recipe is that most of the ingredients are already handy in my pantry. For the full ingredient list, jump to the printable recipe card.
For the Cake
- All-purpose flour – Make sure to use all-purpose instead of self-rising or cake flour.
- Baking powder – This leavening agent will help the cake to rise.
- Baking soda – Also a leavening agent, baking soda works with the baking powder to help the batter to rise so that you wind up with a fluffy cake.
- Salt – Salt helps to round out the flavors so that you get the freshest lemony flavor that’s balanced with the other ingredients.
- Unsalted butter – Make sure to bring the salt to room temperature so that it’s easier to mix.
- Granulated sugar – Plain white sugar has crystals that are just the right size for dissolving when mixed.
- Eggs – Use large eggs — these are standard for baking.
- Vanilla extract – This extract also balances the flavors of the ingredients in the lemon sheet cake.
- Lemon extract – In addition to the zest and lemon juice, lemon extract helps to build all of that lemony flavor you’ll get in this zesty cake.
- Buttermilk – Buttermilk’s tanginess pairs well with the lemon but also helps to give the cake a soft texture.
- Sour cream – One of the tricks to a moist cake is using sour cream in the batter.
- Lemon zest – The zest of fruit is full of concentrated flavor which makes it a great addition to this cake.
- Lemon juice – No lemon cake would be complete without actual lemon juice. You can use fresh lemon juice or buy a store-bought bottle.
For the Cream Cheese Frosting
- Cream cheese – Make sure to soften the cream cheese so that it’s easy to mix with the other ingredients.
- Unsalted butter– Be sure to use unsalted butter and to allow it to soften to room temperature on the counter (or in intervals in the microwave).
- Powdered sugar – This gives the frosting its silky, smooth texture.
- Lemon juice – More lemon juice in the frosting adds a pretty tint to the frosting and boosts flavor. Again, you can use fresh juice or a bottled variety.
- Lemon extract – This extract helps to bring more citrus flavor to the topping.
Get to Baking!
This standard lemon sheet cake only takes some simple steps to make — it’s both quick and easy.
For the Cake
- Dry ingredients. Add the flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together.
- Cream butter and sugar. Place the butter and sugar in a separate bowl. Beat until the mixture is fluffy and light.
- Add eggs. While continuing to mix, add the eggs to the butter and sugar mixture. Use a rubber spatula to scrape the sides of the bowl until completely incorporated.
- Combine wet and dry. Gradually pour the dry ingredients into the butter and sugar mixture. Continue to mix until dry ingredients are just combined and moistened.
- Add remaining ingredients. Add the buttermilk, lemon zest, sour cream, and lemon juice to the mixture. Mix until the ingredients are just combined.
- Add batter to pan. Pour the cake batter in the prepared pan (with parchment paper.)
- Bake until the edges are a light golden brown and a toothpick, or cake tester, comes out clean when inserted into the middle of the cake.
For the Frosting
- Beat butter and cream cheese. Place the cream cheese and butter into a large bowl of a stand mixer (or use a hand mixer.) Beat the ingredients on high until the mixture is smooth.
- Add powdered sugar. Turn the mixture down to low speed and begin to slowly add the powdered sugar in intervals. Mix until the confectioners’ sugar is completely incorporated.
- Add lemon. Next, add in the lemon extract and juice. Beat on high speed until the extract and juice are evenly dispersed.
- Frost the cake. Spread the frosting over top of the cooled cake. Garnish with lemon slices, lemon zest, cherries or other fresh fruit.
5S Philosophy 👩🏻
- Salt -Because we use unsalted butter, I do add salt into the cake batter. It helps to bring out the flavors of the rest of the ingredients.
- Seasonings – You swap out the vanilla for any flavor extract that you prefer. Almond or lemon would be perfect.
- Sauces – Instead of cream cheese, trying using milk to make a tangy lemon glaze to top this cake with.
- Swaps – While this cake is super easy to make from scratch, if you need to quickly doctor up a boxed mix, try adding just a bit of pudding mix to the dry ingredients to make it more moist.
- Senses – This lemon sheet cake is a bright, citrusy delight. Its tender crumb is infused with zesty lemon, releasing a fresh, tangy aroma. The first bite melts on the tongue, balancing sweetness with a vibrant citrus punch.
Storage and Freezing
You can leave the unfrosted lemon sheet cake out at room temperature in an airtight container but it often remains fresh for a longer period of time in the fridge — if it is frosted, it must be refrigerated. It also freezes well whether frosted or not.
How to Store
Wrap the entire cake with aluminum foil or cover it with plastic wrap. It should remain fresh for up to five days.
Can I Freeze Lemon Sheet Cake?
Freeze individual slices of the cake in ziploc bags. Or, you can wrap the entire cake tightly with plastic wrap.
More Easy Cake Recipes
You know I’m not much a cake decorator, but when it comes to easy cake recipes, I’m sold!
Lemon Sheet Cake
With the zesty brightness of lemon, this EASY Lemon Sheet Cake is a simple dessert that you will want to enjoy all year long!
Servings:
Ingredients
For the Cake
- 2¾ cup flour
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter , softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ½ cup buttermilk
- ½ cup sour cream
- 1½ tablespoon lemon zest
- ½ cup fresh lemon juice
For the Cream Cheese Frosting
- 8 ounes cream cheese , softened
- ½ cup unsalted butter , room temperture
- 3 cups powdered sugar
- 2½ tablespoons fresh lemon juice
- 1 teaspoon lemon extract
Garnish, optional:
- maraschino cherries
- fresh lemon slices
- fresh lemon zest
Instructions
For the Cake
- Preheat the oven to 350°F. Prepare a 9×13 baking dish by coating it with cooking spray or vegetable shortening. Set aside.
- In a large mixing bowl, whisk or sift together the 2¾ cup flour, 2½ teaspoon baking powder, ½ teaspoon baking soda and ¾ teaspoon fine sea salt.
- In a separate bowl, using a stand mixer or a hand mixer, beat the 1 cup unsalted butter and 2 cups sugar until light and fluffy.
- Add in the 4 eggs and continue mixing until fully incorporated being sure to scrape down the sides. Stir in the 1 teaspoon vanilla extract and 1 teaspoon lemon extract.
- Alternate adding a few spoons of the dry ingredients with the ½ cup buttermilk. No not overmix.
- Stir in the ½ cup sour cream, 1½ tablespoon lemon zest and ½ cup fresh lemon juice.
- Mix until just combined, stopping when there are no visible streaks in the batter.
- Pour in the batter into the prepared baking dish and tap to settle.
- Place in the oven and bake for 35-40 minutes or a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and set aside to cool.
For the Frosting:
- In a large mixing bowl, using a stand mixer or a hand mixer, beat together the 8 ounes cream cheese and ½ cup unsalted butter until smooth.
- Gradually add in the 3 cups powdered sugar cup at a time.
- Once all of the powdered sugar in fully incorporated, add in the 2½ tablespoons fresh lemon juice and 1 teaspoon lemon extract.
- Mix one final time on high for 1 minute.
- Evenly spread the frosting over the cooled cake.
- Top with lemon zest, lemon slices and cherries, if desired.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 502 kcal, Carbohydrates: 66 g, Protein: 5 g, Fat: 25 g, Saturated Fat: 15 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 106 mg, Sodium: 283 mg, Potassium: 94 mg, Fiber: 1 g, Sugar: 49 g, Vitamin A: 840 IU, Vitamin C: 5 mg, Calcium: 83 mg, Iron: 1 mg
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