Lemon Sheet Cake

Why You’ll Love This Recipe

Lemon Sheet Cake is a bright, zesty dessert that combines the soft, tender crumb of a classic cake with the refreshing punch of lemon flavor. Perfect for potlucks, picnics, or family gatherings, this easy-to-make cake is topped with a tangy lemon glaze that soaks into the cake, enhancing its moisture and citrusy goodness. It’s the ultimate treat for lemon lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugareggsunsalted butterbuttermilkfresh lemon juicelemon zestbaking powderbaking sodasaltvanilla extractpowdered sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture.

Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool slightly before glazing.

For the glaze, mix powdered sugar with fresh lemon juice until smooth and pourable.

Drizzle the glaze evenly over the warm cake and let it soak in as the cake cools completely.

Servings and timing

This recipe yields approximately 12-16 servings.Preparation time: 20 minutesBaking time: 25-30 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 15 minutes

Variations

Add a layer of lemon curd between the cake and glaze for extra richness.

Use orange zest and juice instead of lemon for a citrus twist.

Top with fresh berries for a colorful, fruity garnish.

Fold poppy seeds into the batter for a lemon-poppy seed version.

storage/reheating

Store Lemon Sheet Cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.For longer storage, freeze individual slices wrapped in plastic for up to 2 months.To reheat, microwave slices for 10–15 seconds or enjoy at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Can I use milk instead of buttermilk?

Yes, buttermilk adds extra tenderness and tang. You can also make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Can I make this cake in advance?

Absolutely. It actually tastes better the next day as the flavors deepen.

How do I keep the cake moist?

Don’t overbake, and be sure to glaze the cake while it’s still warm so it absorbs the glaze.

Can I use a different size pan?

Yes, but you’ll need to adjust the baking time accordingly. A larger pan will yield thinner cake and bake faster.

What kind of lemons should I use?

Any fresh lemons work well—Meyer lemons add a slightly sweeter taste.

Can I double the recipe?

Yes, it doubles well—just use a larger sheet pan and increase the baking time slightly.

Is this cake good for birthdays or special occasions?

Definitely! Its bright flavor and moist texture make it a standout on any dessert table.

Can I frost this instead of glazing?

Sure! A lemon cream cheese frosting would be a delicious alternative.

How do I know when the cake is done?

The top should be lightly golden and a toothpick inserted should come out clean.

Conclusion

Lemon Sheet Cake is a refreshing, crowd-pleasing dessert with a perfect balance of sweet and tart. It’s simple to make, easy to serve, and ideal for any occasion where you want to add a burst of sunshine to your table. One bite and you’ll be hooked on its citrus charm.

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