Lemon Sheet Cake

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.

Made with buttermilk and sour cream it’s a super moist lemon cake. On top, the silky cream-cheese frosting makes for a double dose of lemon flavor.

Whether you are making this cake for a special occasion, or you just want to channel the flavors of spring and summer, this cake is sure to be a hit. Like Lemon Bars, but in cake form.

Why You’ll Love Lemon Sheet Cake

This is one delicious cake you’re sure to love for lots of reasons.

• Easy – This is an easy recipe with lots of bright, lemony flavor.
• Flavorful – With its citrusy flavor, this cake will brighten up any gathering and is especially perfect in warmer months.
• Serves a crowd – One of the best things about sheet cakes is that they easily feed a large crowd.

Ingredients

One of the things I love about this recipe is that most of the ingredients are already handy in my pantry.

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.

How To Make Lemon Sheet Cake

This standard sheet cake only takes some simple steps to make — it’s both quick and easy.

For the Cake

1. Add the flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together.
2. Place the butter and sugar in a separate bowl. Beat until the mixture is fluffy and light. 
3. 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.
4. Gradually pour the dry ingredients into the butter and sugar mixture.
5. Continue to mix until dry ingredients are just combined and moistened.
6. Add the buttermilk, lemon zest, sour cream, and lemon juice to the mixture.
7. Mix until the ingredients are just combined. The batter should be free of streaks. 
8. Pour the cake batter in the prepared pan (with parchment paper.) 
9. 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

1. Place the cream cheese and butter into a large bowl of a stand mixer (or use a hand mixer)
2. Beat the ingredients on high until the mixture is smooth.
3. Turn the mixture down to low speed and begin to slowly add the powdered sugar in intervals.
4. Mix until the confectioners’ sugar is completely incorporated – the mixture should be silky smooth.
5. Next, add in the lemon extract and juice.
6. Beat on high speed until the extract and juice are evenly dispersed.
7. Spread the frosting over top of the cooled cake.
8. Garnish with lemon slices, lemon zest, cherries or other fresh fruit.
9. Slice the lemon sheet cake before serving.

Variations

While I love this lemony cake as-is, there are a few ways you can change it up.

• Glaze – Instead of cream cheese, trying using milk to make a tangy lemon glaze.
• Layer cake – You can stack multiple cakes to make a layer cake, or slice this one in half lengthwise and stack it.
• Milk – You can use regular milk or even a milk alternative though it will that the tang of buttermilk.
• Boxed cake – 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.
• Extract – You swap out the vanilla for any flavor extract that you prefer.

Storage, Make Ahead 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.

Make Ahead: You can make this cake up to a day or two ahead of when you’re intending to serve it.

Refrigerator: Wrap the entire cake with aluminum foil or cover it with plastic wrap. It should remain fresh for up to 5 days.

Freezer: Freeze individual slices of the cake in ziploc bags. Or, you can wrap the entire cake tightly with plastic wrap.

More Easy Cake Recipes

• Yellow Sheet Cake
• Angel Food Cake
• Coconut Pound Cake
• Old Fashioned Fruit Cocktail Cake

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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!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon sheet cake

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 16

Calories: 502kcal

Ingredients

For the Cake

• 2¾ cup all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 cup unsalted butter- room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• ½ cup buttermilk
• ½ cup sour cream
• 1½ Tbsp lemon zest
• ½ cup lemon juice

For the Cream Cheese Frosting

• 8 oz. cream cheese- room temperature
• ½ cup unsalted butter- room temperature
• 3 cups powdered sugar
• 2½ Tbsp lemon juice
• 1 tsp lemon extract

Instructions

For the Cake

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
• In a separate bowl, using a stand mixer or a hand mixer, beat the butter and sugar until light and fluffy.
• Add in the eggs and continue mixing until fully incorporated being sure to scrape the sides.
• Continue with adding the vanilla and lemon extracts and mix.
• Slowly add in the dry ingredients while keeping the mixer on the lowest setting.
• Mix just enough to combine the dry ingredients being sure to not over mix.
• Add in the buttermilk, sour cream, lemon zest and lemon juice.
• Mix until just combined, stopping when there are no visible streaks in the batter.
• In a 13×13 pan prepared with parchment paper, pour in the batter and use a spatula to evenly distribute the batter.
• Place in the oven and bake for 35-40 minutes or a toothpick inserted into the center of the cake comes out clean.
• Remove 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 cream cheese and butter until smooth.
• Gradually add in the powdered sugar ½ cup at a time.
• Once all of the powdered sugar in fully incorporated, add in the lemon juice and lemon extract.
• Mix one final time on high for 1 minute.
• Evenly spread the frosting over the cooled cake.
• Cut into 16 squares.
• Top with lemon zest, lemon slices and cherries.
• 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: 502kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 283mg | Potassium: 94mg | Fiber: 1g | Sugar: 49g | Vitamin A: 840IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg