This fluffy Lemon Sheet Cake is infused with bright, citrusy flavors from fresh lemon juice and zest. It’s ready in under 40 minutes and topped with a zingy lemon frosting for the perfect balance of sweet and tangy!
Want more lemon recipes? You’ll love this Lemon Lush Dessert, Lemon Bread Recipe, and Lemon Cheesecake Bars!
Table of Contents
Lemon desserts are always a hit, and this Lemon Sheet Cake is no exception! This recipe has a similar process to my chocolate sheet cake but made with lemon instead for a lighter twist.
It’s the perfect balance of lemony goodness with a moist cake that has a tender crumb and a fluffy texture.
Topped with a sweet lemon frosting, it’s got that perfect lemon flavor you crave.
Plus, it’s made in one bowl, so there’s barely any cleanup!
Why we love this easy Lemon Sheet Cake recipe:
- Quick: You can whip up this recipe in under 40 minutes, making it a great last-minute dessert for any occasion.
- Fresh lemon flavor: The vibrant flavor from the lemon juice and zest makes this recipe a lemon lover’s dream!
- Perfect for a large gathering: This recipe makes 20 servings, making it the perfect dessert for serving at potlucks, parties, BBQs, or any time when you need to feed a large crowd!
Lemon Sheet Cake ingredients:
- Butter: Melted butter makes this a one bowl, no mixer recipe!
- Granulated sugar: Adds sweetness to cut through the bright lemon flavor.
- Eggs: Adds structure and helps the cake to rise. Use room temperature eggs so they incorporate into the batter more easily!
- Milk: Helps keep the cake moist and fluffy! Any type of milk will work.
- Baking soda: This acts as a leavening agent to help the cake rise slightly!
- Vanilla extract: Adds a depth of flavor to round out the lemony taste.
- Lemon: I grate the lemon for fresh lemon zest, then juice it to get fresh lemon juice. You could use bottled lemon juice and no zest if you don’t have lemons, but I highly recommend fresh for better flavor!
- All-purpose flour: Adds structure and produces a tender crumb.
- Hot water: This is poured into the cake batter to produce a super moist cake with a tender crumb.
- Lemon glaze: powdered sugar, butter, lemon juice and vanilla extract for a sweet and tangy glaze that takes this cake to the next level!
How to make this lemon cake recipe:
This sheet cake is so easy to make! For the full list of recipe instructions, scroll down to the recipe card.
- Whisk butter, sugar, and eggs together until smooth.
- Add milk, baking soda, and vanilla. Mix until combined.
- Stir in lemon zest, lemon juice, and flour. Add hot water and mix until smooth.
- Pour batter evenly into the pan and bake until golden. Let the cake cool on a wire rack.
- Whisk together butter, lemon juice, powdered sugar, and vanilla until smooth.
- Spread frosting over the cooled cake and let it set.
Variations and Substitutions
- Frosting: Swap the lemon frosting for cream cheese frosting to add a richer flavor.
- Garnish: Garnish with fresh berries like blueberries, raspberries, or strawberries. You can also use candied lemon slices, sprinkles, or shredded coconut!
- Thickness: For a thicker sheet cake, use a 9×13 baking dish and increase the baking time by a couple of minutes.
- Citrus flavor: This recipe will work with any citrus flavor, like lime juice or orange juice!
How to store this easy lemon cake:
You can store this cake in the fridge for up to one week! Just wrap the sheet pan in plastic wrap and pop it in the fridge.
Can I freeze this Lemon Sheet Cake?
You can freeze this cake with or without frosting. If freezing with frosting, I recommend letting the frosting set in the fridge first!
Then, you can slice the cake into pieces and store them in airtight containers in the freezer for up to 3 months. Let a slice thaw in the fridge overnight before eating!
Make-ahead option:
This cake is perfect for making ahead! Just make the recipe as directed and let the cake cool. Then, wrap it in plastic wrap and store it in the fridge for 2-3 days.
You can also freeze the cake (frosted or unfrosted) for up to 3 months and let it thaw in the fridge overnight before serving.
More lemon recipes you’ll love:
- No Bake Lemon Raspberry Icebox Cake — the easiest dessert!
- Lemon Lush Dessert — light and creamy!
- Lemon Blueberry Angel Food Cake Roll — no one will know you used a cake mix.
- Lemon Blueberry Cake
Lemon Sheet Cake
written by Ashley Fehr
Ingredients
- 1 cup salted butter (melted) let cool to room temperature
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- ½ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 2¼ cups all purpose flour (293 grams)
- 1 cup hot water
Frosting
- 3 cups powdered icing sugar
- ½ cup butter melted
- 2-3 tablespoons lemon juice
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
- In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
- Add milk, baking soda and vanilla and whisk until combined.
- Zest and juice 2 lemons.
- Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
- Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.
Frosting:
- In a medium bowl, combine sugar, butter, 2 tablespoons lemon juice and vanilla and whisk until combined. Add additional lemon juice to thin further if desired. Spread over cooled cake and let set before slicing. You can also toss it in the refrigerator to speed up the process!
Notes
- butter: salted or unsalted butter will work here. You can also substitute dairy-free margarine for a dairy-free version.
- milk: any kind of milk will work here, even dairy-free.
- lemon: you can swap this for limes or oranges for a fun twist.
- for more or less lemon flavor: you can increase or reduce the amount of lemon zest in the cake. For the frosting, you can swap some of the lemon juice with milk for less lemon flavor, or add some lemon zest for more lemon flavor.
- Refrigerator: you can store this cake in the fridge for up to a week.
- Freezer: this cake freezes very well! Just place plastic wrap or parchment between the layers so they don’t stick together, and you can freeze up to 3 months.
Nutrition Information
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Claire says
The cake was light and absolutely scrumptious. Everyone loved it! I’m thinking of using a substitute for the lemon zest though – it’s a pain.
Ashley Fehr says
Hi Claire! I’m so glad you liked it! Unfortunately, there truly isn’t a substitute for lemon zest, unless you opt for an artificial lemon flavor over natural flavors.
Donna says
Taste wonderful! I did add little more lemon juice because it just taste so good ! Followed the recipe. Thank you.
Ashley Fehr says
Thank you Donna!
Garrett says
We loved this! It has great lemon flavor and is perfect for a potluck.
Ashley Fehr says
I’m so glad you liked it!
Daphne says
I haven’t tried this but it sounds delicious! I don’t have any lemons but I do have quite a few limes that need to be used up. Do you think this would be good with lime?
Ashley Fehr says
I think that would be great!
Donna says
Could you use less sugar, or even some brown sugar?
Ashley Fehr says
I haven’t tried, so I can’t say for sure what the result would be. Sugar does not just affect sweetness — it affects texture, rise, consistency, etc. so you do have to be careful with that.
Elizabeth Rader says
Can you use 2-9″ round’s instead of a sheet pan?
Ashley Fehr says
I haven’t tried! I would think you could, but I can’t say how long it would bake for.
Julie says
Can you line the pan with parchment paper rather than using a cooking spray?
Ashley Fehr says
Absolutely
Midge says
Can you make this using a gluten free box cake
Ashley Fehr says
I’m sorry, I haven’t tried.