Lemon Sheet Cake Recipe

There is something truly irresistible about a Lemon Sheet Cake that brightens up any occasion with its zesty, fresh flavor and soft, moist crumb. This delightful Lemon Sheet Cake balances tangy lemon zest and juice with a sweet, luscious frosting that melts in your mouth. It’s a go-to recipe for those days when you want a burst of sunshine on your dessert table without fussing over complicated steps or exotic ingredients. Perfectly sized for gatherings or simple family treats, this cake promises the perfect blend of vibrant lemon flavor and comforting sweetness in every bite.

Ingredients You’ll Need

The magic behind this Lemon Sheet Cake comes from simple, everyday ingredients that come together to create an unforgettable taste and texture. Each one plays a key role—from the butter that adds richness, to the fresh lemons that give it that signature zing, and the hot water that helps keep the cake incredibly moist and tender.

• 1 cup salted butter (melted): Using salted butter adds a subtle depth and richness to the cake flavor.
• 2 cups granulated sugar (400 grams): Essential for sweetness and helping create a tender crumb.
• 2 large eggs: Provide structure and help the cake rise beautifully.
• ½ cup milk: Adds moisture and softens the batter for a light texture.
• 1 teaspoon baking soda: Gives the cake lift and keeps it airy.
• 1 teaspoon vanilla: Complements the lemon with a warm, sweet undertone.
• Zest of 2 lemons: The zest is packed with aromatic oils that brighten each bite.
• ¼ cup freshly squeezed lemon juice: Adds pure lemon flavor and a touch of acidity.
• 2¼ cups all-purpose flour (293 grams): The foundation that holds everything together.
• 1 cup hot water: A trick for making the cake moist and tender.

Frosting Ingredients

• 3 cups powdered icing sugar: Creates a smooth, sweet glaze that balances the lemon.
• ½ cup butter melted: Adds creaminess and silkiness to the frosting.
• 2-3 tablespoons lemon juice: Controls the tartness and consistency of the glaze.
• 1 teaspoon vanilla: Adds a subtle depth to the frosting’s flavor.

How to Make Lemon Sheet Cake

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 400 degrees Fahrenheit and greasing an 11×17 inch sheet pan with non-stick spray. Prepping the pan well ensures the cake releases effortlessly once baked. The size of this pan helps the cake bake evenly and creates that iconic flat, sheet-cake shape perfect for slicing.

Step 2: Mix Butter and Sugar

In a large bowl, whisk together the melted butter and granulated sugar until well combined. This step is crucial for giving the cake its tender crumb and rich flavor foundation. The butter coats the sugar granules, resulting in a beautifully smooth batter.

Step 3: Add Eggs, Milk, and Flavorings

Incorporate the eggs one at a time, whisking after each addition for a smooth, silky batter. Then mix in the milk, baking soda, and vanilla, ensuring everything blends evenly. These elements add moisture and help your Lemon Sheet Cake rise with a soft, light texture that’s hard to resist.

Step 4: Zest and Juice the Lemons

Brighten your batter with the zest and juice of two fresh lemons. The lemon zest adds a burst of aromatic oils while the juice lends a vibrant tartness that makes the cake uniquely lemony. Use only a portion of the freshly squeezed lemon juice now; the rest will be reserved for the batter and frosting.

Step 5: Incorporate the Flour and Hot Water

Gently stir in the all-purpose flour and lemon zest followed by the cup of hot water and a quarter cup of lemon juice. Adding hot water is a little kitchen hack that keeps the cake incredibly moist by activating the flour’s starches beautifully. Mix slowly until just combined to avoid over-developing the gluten which keeps the cake tender.

Step 6: Bake and Cool

Spread your batter evenly into the prepared sheet pan and bake for 15 to 18 minutes. When it springs back lightly to the touch or a toothpick inserted comes out clean, it’s ready! Let the cake cool to room temperature in the pan so it holds its delicate crumb and allows the frosting to set perfectly.

Step 7: Make and Spread the Frosting

Combine powdered sugar, melted butter, lemon juice, and vanilla in a medium bowl. Whisk until smooth and adjust the consistency with more lemon juice if needed to make a spreadable glaze. Once your cake has cooled completely, slather this frosting generously over the top. If you’re in a hurry, pop the cake in the fridge to let the frosting set faster!

How to Serve Lemon Sheet Cake

Garnishes

Enhance the charm of your Lemon Sheet Cake with simple garnishes that shout freshness and elegance. Consider sprinkling extra lemon zest on top or a few thin lemon slices that are both pretty and inviting. A sprinkling of finely chopped fresh mint can lend a refreshing aroma and pop of green that visually complements the bright yellow frosting perfectly.

Side Dishes

This Lemon Sheet Cake pairs wonderfully with light accompaniments. Think fresh berries like raspberries or blueberries which add a sweet and tart contrast. A scoop of vanilla bean ice cream also makes a dreamy companion, perfect if you want to serve it as a dessert at brunch or dinner.

Creative Ways to Present

Want to add flair to your Lemon Sheet Cake presentation? Cut the cake into fun shapes using cookie cutters for themed parties or use edible flowers like pansies to dress it up elegantly for special occasions. Layering small squares with dollops of whipped cream and lemon zest in clear dessert cups makes a visually stunning, portable treat too!

Make Ahead and Storage

Storing Leftovers

Your Lemon Sheet Cake will stay fresh covered tightly at room temperature for up to two days. If you want to keep it longer, store it in an airtight container in the fridge for up to a week. The frosting might firm up a bit in the fridge, so allow the cake to come to room temperature before serving for the best flavor and texture.

Freezing

You can freeze this Lemon Sheet Cake if wrapped securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months. Thaw overnight in the fridge before bringing back to room temperature. The cake retains its moistness and flavor like a dream when defrosted carefully.

Reheating

If you want to gently warm slices, pop them in the microwave for 10-15 seconds. Avoid overheating to keep the cake from drying out. The warm, fragrant lemon notes are especially delightful when slightly warmed, making each bite feel like a freshly baked treat.

FAQs

Can I use lemon extract instead of fresh lemons?

Yes, you can substitute lemon extract, but fresh lemons give a brighter, more natural flavor and the zest adds a lovely texture that extracts don’t replicate. If using extract, reduce the quantity as it’s more concentrated—about 1 teaspoon in place of the lemon juice and zest combined should suffice.

Is this cake gluten-free?

This Lemon Sheet Cake recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you can try using a 1:1 gluten-free baking flour blend, but be aware that texture and rising results may vary.

How can I make this cake more tart?

If you prefer a tarter taste, simply increase the lemon juice in both the batter and frosting to your liking. Adding a bit more zest also amps up the lemon flavor without adding extra liquid.

Can I make this cake in a smaller pan?

Absolutely! You can use an 8×8 inch or 9×13 inch pan, but adjust baking time accordingly, checking for doneness a few minutes earlier or later depending on the thickness of the batter.

Is this cake suitable for a party or potluck?

Definitely! The Lemon Sheet Cake is perfect for parties because it’s easy to make in large quantities, slices well, and appeals to many palates with its bright, refreshing flavor. Plus, it looks charming on any dessert table!

Final Thoughts

If you’re craving a dessert that brings a little sunshine to your day, this Lemon Sheet Cake is your new best friend. It’s simple, quick, and bursting with fresh lemon flavor that feels like a hug on a plate. I encourage you to bake it soon and share it with friends or family—you’ll enjoy every tangy, sweet bite and maybe become as hooked as I am!

Print