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Lemon Sheet Cake Recipe

Lemon Sheet Cake Recipe

Master this homemade lemon sheet cake with its perfect balance of sweet and tangy flavors. The best easy baking recipe features fresh lemon zest and juice for authentic citrus flavor, while the silky cream cheese frosting adds luxurious richness. Learn how to create the most tender, moist crumb that melts in your mouth!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
An overhead shot of a golden yellow sheet cake with perfectly level surface, sliced to reveal its moist, tender crumb. The cake is topped with a pristine layer of smooth, white cream cheese frosting, delicately swirled into peaks and valleys. Thin lemon slices and fresh lemon zest are artfully scattered across the surface, creating vibrant yellow accents against the white backdrop. The cake rests on a vintage white ceramic platter, positioned on a light blue linen tablecloth. Soft natural light streams in from a nearby window, highlighting the glistening frosting and casting a warm glow that emphasizes the cake's inviting texture. A small glass of lemonade garnished with mint sits alongside, complementing the cake's fresh citrus theme.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tbsp lemon zest (from about 2 large lemons)</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">360g powdered sugar, sifted</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33cm x 23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Microplane or fine grater for zesting</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 33cm x 23cm baking pan with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing ensures the leavening agents are evenly distributed throughout the batter, resulting in an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium-high speed for 4-5 minutes until pale and fluffy. This extended beating time incorporates air into the mixture, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. This gradual incorporation prevents the batter from curdling and ensures a smooth, emulsified mixture. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the lemon zest, lemon juice, and vanilla extract until well combined. The acidity in the lemon juice will begin to react with the baking powder, so move efficiently to the next steps.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing at this stage can develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly touched in the center. Be careful not to overbake, as this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. Cooling in the pan initially gives the cake structure, while removing it prevents condensation from making the bottom soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the softened cream cheese and butter together until completely smooth and fluffy, about 2-3 minutes. Scrape down the bowl to ensure no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add the lemon juice, zest, and vanilla, beating until well combined. The acid in the lemon juice helps balance the sweetness of the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting evenly over the top in decorative swirls. If the frosting seems too soft, refrigerate it for 10-15 minutes before spreading. A cold offset spatula (placed in the freezer for a few minutes) can help create beautiful, smooth swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor, allow the frosted cake to rest at room temperature for about 30 minutes before serving. This gives the flavors time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving for the best texture and flavor.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lemon Sheet Cake Recipe?

This zesty dessert requires all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, fresh lemons (for juice and zest), buttermilk, and vanilla. The cream cheese frosting needs cream cheese, butter, powdered sugar, lemon juice, lemon zest and vanilla extract.

How to cook Lemon Sheet Cake Recipe at home?

Learn how to cook Lemon Sheet Cake Recipe by first preheating your oven to 180°C and preparing your baking pan. Create a light, fluffy batter by creaming butter and sugar, then adding eggs, lemon flavourings, and alternating dry ingredients with buttermilk. Bake until golden, then cool before topping with tangy cream cheese frosting.

Can I make this lemon cake ahead of time for a party?

Absolutely! This lemon sheet cake can be prepared up to two days in advance. Store unfrosted cake at room temperature, tightly wrapped. The frosting can be made a day ahead and refrigerated. Frost the cake up to 24 hours before serving and refrigerate until needed.

Why is my lemon cake not as flavourful as expected?

The secret to intense lemon flavour is using fresh lemons for both juice and zest. Never substitute bottled juice, as it lacks the aromatic oils. Always zest your lemons before juicing, and consider adding a touch more zest than called for if you prefer a pronounced citrus punch.

How can I prevent my cream cheese frosting from becoming runny?

For perfectly thick cream cheese frosting, ensure both the butter and cream cheese are properly chilled but slightly softened before mixing. Sift your powdered sugar to avoid lumps, add it gradually, and if the frosting becomes too soft, refrigerate for 15-20 minutes before spreading.

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Scrape down the bowl to ensure no lumps remain." }, { "@type": "HowToStep", "name": "Complete frosting", "text": "Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add the lemon juice, zest, and vanilla, beating until well combined. The acid in the lemon juice helps balance the sweetness of the frosting." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Once the cake is completely cool, spread the frosting evenly over the top in decorative swirls. If the frosting seems too soft, refrigerate it for 10-15 minutes before spreading. A cold offset spatula can help create beautiful, smooth swirls." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "For the best flavor, allow the frosted cake to rest at room temperature for about 30 minutes before serving. This gives the flavors time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-02", "reviewBody": "This lemon sheet cake is absolutely perfect! The balance between sweet and tangy flavors is spot on. The cream cheese frosting complements the cake beautifully. My family couldn't stop raving about it!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-05", "reviewBody": "The lemon flavor in this cake absolutely pops! It's refreshing and bright without being overwhelming. I've made many lemon cakes before but this one has the most authentic citrus taste. The frosting is divine too!", "name": "Vibrant Lemon Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-10", "reviewBody": "I made this for our office party and it completely disappeared within minutes! Everyone was asking for the recipe. The texture is incredibly moist and the directions were easy to follow even for a beginner baker like me.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-15", "reviewBody": "The cream cheese frosting on this cake is cloud-like perfection! So silky and smooth with just the right amount of tang. I appreciate how detailed the instructions were - my cake turned out exactly like the photos.", "name": "Dreamy Frosting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-04-12", "reviewBody": "This lemon sheet cake is better than any bakery version I've tried! The crumb is incredibly tender and moist, and it stayed that way for days. The fresh lemon zest makes all the difference in the world. This will be my go-to summer dessert from now on!", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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