A light, fluffy lemon sheet cake topped with a zesty lemon glaze — perfect for any occasion and easy to make in a single pan.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly. Meanwhile, make the glaze by whisking powdered sugar with lemon juice until smooth.
Pour glaze over warm cake and spread evenly. Let it cool completely before slicing.

For a stronger lemon flavor, add a few drops of lemon extract.
Store leftovers in an airtight container at room temperature for up to 3 days.
You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar.