Prepare to fall in love with this extraordinary lemon sheet cake recipe! It’s a true dream for any lemon enthusiast, offering a delightful balance of tangy citrus and satisfying sweetness. The cake itself is incredibly moist and tender, boasting a vibrant lemon flavor infused throughout. Topped with a silky, zesty lemon cream cheese frosting, this dessert is not only bursting with refreshing taste but also an absolute crowd-pleaser. Its bright and lively character makes it the perfect centerpiece for any springtime gathering or a lovely treat year-round.
Why You’ll Adore This Lemon Sheet Cake Recipe
This lemon sheet cake isn’t just another dessert; it’s a culinary experience designed to bring joy and bright flavors to your table. From its irresistible texture to its generous servings, here’s why this recipe will quickly become one of your favorites:
- Unforgettable Texture – Imagine a cake that’s not just moist, but truly tender, almost melting in your mouth. This sheet cake achieves that perfect balance, making every bite a delight. The incredibly smooth and creamy lemon cream cheese frosting complements the cake’s texture beautifully, adding a luxurious contrast without being overly heavy.
- Explosive Lemon Flavor – For those who genuinely appreciate lemon, this cake delivers. Fresh, bright lemon flavor is meticulously infused into both the cake batter and the frosting. This dual infusion creates a rich, sweet, and wonderfully refreshing dessert that truly captures the essence of citrus. It’s lively and invigorating, a perfect palate cleanser after any meal.
- Ideal for Crowds – Planning a party, family reunion, or a large potluck? This recipe is your go-to! It generously yields 24 servings, making it effortlessly perfect for feeding a substantial gathering. Say goodbye to baking multiple smaller cakes and hello to one impressive, easy-to-slice sheet cake that everyone will rave about.
- Versatile for Any Occasion – While this lemon sheet cake is a springtime staple, gracing tables at Easter celebrations and warm-weather festivities like cookouts and bridal showers, its appeal extends far beyond. Its cheerful disposition and universally loved flavor make it suitable for birthdays, casual get-togethers, or simply when you’re craving something bright and delicious.
The combination of its light, airy crumb and the vibrant, tangy frosting creates a harmonious dessert that’s both comforting and exciting. It’s the kind of cake that leaves a lasting impression and has guests asking for the recipe.
Essential Ingredients for Your Perfect Lemon Sheet Cake
Creating an exceptional lemon sheet cake starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and some crucial tips for the best results:
For the Moist Lemon Cake
- All-Purpose Flour – This forms the fundamental structure of your cake. For consistently perfect results, I highly recommend weighing your flour using a kitchen scale. If a scale isn’t available, employ the spoon and level method to avoid compacting the flour, which can lead to a dense cake.
- Baking Powder – As a crucial leavening agent, baking powder is responsible for giving your cake its beautiful rise and signature light, fluffy texture. Always ensure your baking powder is fresh; an expired product can result in a flat, heavy cake.
- Table Salt – Don’t underestimate the power of a simple pinch of salt! It doesn’t make the cake salty but rather enhances and balances the sweetness, bringing out the depth of the other flavors.
- Unsalted Butter – Butter is key to achieving a rich flavor and a tender, melt-in-your-mouth crumb. Using unsalted butter allows you to control the overall salt content of the recipe.
- Granulated Sugar – Beyond just sweetness, granulated sugar contributes significantly to the cake’s light and fluffy texture, helping to aerate the batter when creamed with butter.
- Large Eggs – Eggs provide essential moisture and richness, acting as a binder that gives the cake its necessary structure. They also contribute to the cake’s golden hue.
- Fresh Lemon Juice and Zest – This is where the magic happens for that bright, tangy lemon flavor! When zesting, always scrape only the bright yellow part of the lemon peel, avoiding the white pith underneath. The pith is quite bitter and can impart an unpleasant taste to your delicate cake.
- Milk – Milk combines and moistens the ingredients, preventing the batter from becoming dry and crumbly. Whole milk will yield the richest taste and most luxurious texture, but 2% milk can also be used effectively.
Pro Tip: Embrace Room Temperature Ingredients
For both the cake and frosting, it’s paramount to allow your refrigerated ingredients (butter, eggs, milk, cream cheese) to come to room temperature before you begin. This simple step ensures that all ingredients emulsify easily and thoroughly, preventing lumps and creating a smooth, cohesive batter and frosting. Cold ingredients can cause the batter to curdle and require more mixing, which can lead to a dense and dry cake – something we definitely want to avoid!
For the Luscious Lemon Buttercream Frosting
- Cream Cheese – Full-fat, brick-style cream cheese is the foundation of this tangy, rich frosting. It provides a delightful tang and creamy consistency. Avoid spreadable cream cheese from a tub, as its higher water content and softer texture won’t create the thick, pipeable consistency we need.
- Unsalted Butter – A touch of unsalted butter makes the frosting even smoother, more luscious, and helps it hold its shape. If salted butter is your only option, simply omit the additional pinch of salt specified for the frosting.
- Powdered Sugar – Also known as confectioners’ sugar or icing sugar, this fine sugar dissolves beautifully into the frosting, creating a perfectly smooth, velvety consistency without any grittiness. This recipe cleverly uses a balanced amount, ensuring your cake is wonderfully sweet but never cloying.
- Fresh Lemon Juice and Zest – Just like in the cake, fresh lemon juice and zest are essential here to infuse a bright, natural lemon flavor into the frosting, harmoniously tying it together with the lemon sheet cake.
- Kosher Salt – A tiny pinch of kosher salt in the frosting helps to cut through the sweetness and enhance the overall flavor profile, ensuring a perfectly balanced taste.
For a Bakery-Worthy Garnish
- Lemon Slices or Peel – While technically optional, a few thinly sliced lemon rounds or elegantly curled lemon peels offer a visually stunning finish. This simple garnish elevates your cake to a bakery-worthy masterpiece with minimal extra effort, hinting at the delightful citrus flavors within.
Step-by-Step Guide: Crafting Your Lemon Sheet Cake with Cream Cheese Frosting
Follow these detailed instructions to create a flawless lemon sheet cake that will impress everyone. Precision and patience are your best friends in baking!
Before you begin: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal of the cooled cake. This also helps prevent sticking.
1. Bake the Perfect Lemon Cake
- Prepare Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent rise. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl (preferably using a stand mixer fitted with a paddle attachment), beat the room temperature unsalted butter and granulated sugar together on medium-high speed. Continue beating for about 3 minutes, or until the mixture becomes light, pale, and fluffy. This creaming process incorporates air, which contributes to the cake’s tender texture.
- Incorporate Wet Ingredients: To the creamed butter and sugar, add the large eggs one at a time, beating well after each addition. Then, stir in the pure vanilla extract, fresh lemon juice, and lemon zest. Beat again on medium-high speed for another 2 minutes, until the mixture is beautifully light and fluffy.
Important Tip: Scrape Down the Bowl
Halfway through the beating process, pause and use a rubber spatula to scrape down the sides and bottom of your mixing bowl. This simple action ensures that all ingredients are thoroughly incorporated and prevents any unmixed pockets, leading to a perfectly uniform batter.
- Combine Wet and Dry Mixtures: Add half of the whisked flour mixture to the wet ingredients and mix on low speed just until combined. Be careful not to overmix at this stage.
- Add Milk and Remaining Flour: Next, gently stir in the room temperature milk, followed by the remaining flour mixture. Once all the flour is *just* incorporated into the batter, increase the mixer speed to high and beat for precisely 30 seconds. This final quick mix helps to activate the gluten just enough for structure without making the cake tough. **Crucially, do not overmix!** Overmixing develops too much gluten, resulting in a dense, chewy cake.
- Bake the Cake: Pour the prepared batter into your lined 9×13-inch baking sheet, spreading it out evenly with your spatula to ensure uniform thickness.
- Bake: Transfer the pan to the preheated oven and bake for 30-35 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking to prevent heat loss, which can affect the cake’s rise.
- Cool Completely: This step is vital! Allow the cake to cool completely in its pan on a wire rack. Attempting to frost a warm cake will result in melted, sliding frosting and a messy situation. Patience here will pay off!
2. Prepare the Dreamy Lemon Cream Cheese Frosting
- Cream Cheese and Butter: In a clean mixing bowl, using an electric hand mixer (or a stand mixer), beat the room temperature cream cheese and unsalted butter on medium-high speed until the mixture is light and fluffy, usually about 1 minute.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese and butter mixture, starting on low speed to prevent a cloud of sugar. Once mostly incorporated, increase the speed to medium-high and continue to beat for about 3 minutes, until the frosting is incredibly smooth, airy, and fluffy.
- Infuse Lemon Flavor: Stir in the fresh lemon juice, lemon zest, and kosher salt. Whip the frosting again on medium-high speed for another 30 seconds to ensure all ingredients are perfectly incorporated and the lemon flavor is evenly distributed.
3. Assemble and Garnish Your Masterpiece
- Frost the Cake: Once your lemon sheet cake is completely cooled, generously spread the prepared lemon cream cheese frosting evenly over the entire surface. Use an offset spatula for a smooth, professional finish.
- Garnish: For that extra touch of elegance and visual appeal, garnish your frosted cake with delicate lemon slices or artfully curled lemon peel. This not only looks stunning but also hints at the wonderful citrus flavors within.
- Serve and Enjoy! Slice into squares and revel in the bright, refreshing taste of your homemade lemon sheet cake.
Expert Tips for a Flawless Lemon Sheet Cake
Achieving baking perfection is all about the details. Here are some invaluable tips to ensure your lemon sheet cake turns out beautifully every single time:
- The Golden Rule: Room Temperature Ingredients. This cannot be stressed enough! Allowing refrigerated ingredients like butter, eggs, milk, and cream cheese to come to a full room temperature (typically 30-60 minutes) ensures they emulsify smoothly. This prevents lumps, promotes even mixing, and prevents overworking the batter, which is critical for a light, airy cake and a silky, smooth frosting. It’s the secret to a professional-quality bake!
- Patience is Key: Cool the Cake Completely. Resist the urge to frost a warm or even slightly warm cake. Frosting applied to a warm cake will melt, slide off, and create an unappetizing mess. Ensure the cake is entirely cooled to room temperature before you even think about applying that delicious lemon cream cheese frosting. This might take a couple of hours.
- Mastering the Zest: Avoid the Pith. Lemon zest provides an incredible burst of aromatic citrus flavor. However, it’s crucial to only zest the bright yellow outer layer of the lemon. The white layer directly underneath, known as the pith, is intensely bitter and will impart an unpleasant taste to your cake and frosting. A microplane zester is your best tool for this.
- Don’t Overmix the Batter. Once you start adding the flour, mix only until the dry ingredients are just incorporated. Overmixing develops the gluten in the flour, leading to a tough, chewy cake rather than a tender, delicate one. A final 30-second beat on high speed is sufficient to bring it all together without overworking.
- Check for Doneness Accurately. While the toothpick test is a good indicator, also look for a cake that springs back slightly when gently pressed in the center. The edges should be lightly golden brown. Ovens can vary, so it’s always best to rely on visual cues and the toothpick test combined.
- Proper Pan Preparation. Lining your 9×13-inch baking pan with parchment paper is a game-changer. It not only prevents sticking but also allows you to easily lift the entire cooled cake out of the pan for easier frosting and slicing.
Smart Make-Ahead Strategies for Effortless Baking
Planning ahead can make baking this delightful lemon sheet cake even more convenient, especially when preparing for events. Here’s how you can get a head start:
- Prepare the Lemon Cream Cheese Frosting in Advance: You can easily make the entire batch of lemon cream cheese frosting up to 3 days before you plan to assemble the cake. Simply transfer it to an airtight container and store it in the refrigerator. When you’re ready to use it, take the frosting out of the fridge and let it sit on the counter for at least 30 minutes to soften slightly. Then, give it a good stir with a spatula or briefly beat it with an electric mixer on low speed to restore its smooth, creamy consistency before spreading.
- Freezer-Friendly Cake Base: The baked lemon sheet cake itself is wonderfully freezer-friendly! You can prepare and bake the cake as instructed, allow it to cool completely, and then wrap it tightly in several layers of plastic wrap, followed by aluminum foil. Freeze the unfrosted cake for up to 3 months. When you’re ready to enjoy it, simply thaw the cake on the counter at room temperature for a few hours (or overnight in the refrigerator) before frosting and serving. This is a fantastic time-saver for busy schedules.
Storing Your Delicious Lemon Sheet Cake
To keep your lemon sheet cake fresh and delicious, proper storage is essential, particularly because of its cream cheese frosting:
- Refrigeration is a Must: Due to the cream cheese in the frosting, this cake must be stored in the refrigerator. Cream cheese frosting can spoil if left at room temperature for too long.
- Airtight Storage: Store the frosted lemon sheet cake in an airtight container in the refrigerator for up to 3 days. This prevents the cake from drying out and absorbing other odors from your fridge.
- Freezing Leftover Slices: If you have leftover cake and want to extend its freshness, you can freeze individual slices. Place the slices on a baking sheet lined with parchment paper and freeze them for at least 2 hours, or until solid. Once frozen, transfer the individual slices to a freezer-safe airtight container or a heavy-duty freezer bag. You can store frozen slices for up to 3 months. To enjoy, simply thaw a slice on the counter for about an hour.
Frequently Asked Questions About Lemon Sheet Cake
What exactly is a sheet cake?
A sheet cake, sometimes referred to as a slab cake, is a type of cake baked in a large, flat, rectangular pan, rather than traditional round cake pans. This design makes it incredibly easy to transport, serve, and decorate, making it a popular choice for larger gatherings and parties. Its simple, single-layer structure is perfect for showcasing a generous layer of frosting.
How can I enhance the lemon flavor in my cake even further?
If you’re truly passionate about an intense lemon flavor, you can certainly experiment! Consider adding a touch more fresh lemon juice or lemon zest to both the cake batter and the frosting. Another idea is to brush the warm, freshly baked cake with a simple lemon syrup (made from equal parts lemon juice and sugar, simmered until syrupy). Just be mindful not to overdo it with the juice, as excessive acidity can sometimes lead to a slightly sour taste or affect the cake’s delicate structure.
Why might my lemon cake turn brown while baking?
If your lemon cake is browning excessively, it’s typically an indicator that it might be overcooked, or your oven temperature could be running a bit too hot. Ovens can sometimes be inaccurately calibrated, so consider using an oven thermometer to verify the actual temperature. To prevent overbrowning, keep a close eye on your cake as it bakes, especially towards the end of the baking time. Remove it from the oven as soon as the center is set and a toothpick comes out clean. You can also loosely tent the cake with aluminum foil if you notice it browning too quickly on top before it’s fully cooked through.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice and zest are highly recommended for this recipe. The vibrant, complex flavor and aroma of fresh lemons are unparalleled and truly elevate the cake. Bottled juice often contains preservatives and lacks the bright, nuanced notes that fresh zest provides, which are crucial for this cake’s signature taste.
Explore More Zesty Lemon Recipes
If you’re a fan of the bright, refreshing taste of lemon, you’ll love these other delightful citrus-infused treats:
- Lemon Cupcakes
- Lemon Poppy Seed Muffins
- Lemon Layer Cake with Lemon Curd
- Lemon Macarons
Lemon Sheet Cake
By Shinee Davaakhuu
Make this lemon sheet cake recipe with lemon cream cheese frosting for an easy, crowd-pleasing dessert perfect for spring! This bright and tangy cake is sure to be a hit at any gathering.
Prep Time: 15 mins
Cook Time: 35 mins
Cool Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 24 servings
Yields: 1 sheet cake, 24 slices
Print Recipe
Ingredients
For the Lemon Cake:
- 3 cups (375 g) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon table salt
- 1 ½ sticks (170 g) unsalted butter, at room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- ¾ cup (180 ml) milk, at room temperature (whole milk recommended)
For the Lemon Cream Cheese Frosting:
- 8 ounces (225 g) full-fat cream cheese, brick style, at room temperature
- ¼ cup (55 g) unsalted butter, at room temperature
- 2 cups (260 g) powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ⅛ teaspoon kosher salt
For Garnish:
- Lemon slices or peel for garnish (optional)
Equipment
- 1 (9×13-inch) Baking sheet
- 1 Stand mixer fitted with a paddle attachment (or large mixing bowl with electric hand mixer)
- 1 Electric hand mixer (for frosting, if not using stand mixer)
- Mixing bowls (medium and large)
- Whisk and rubber spatula
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper, leaving an overhang on the longer sides.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl (or stand mixer with paddle attachment), beat the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the room temperature eggs one at a time, beating well after each. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest. Beat on medium-high speed for 2 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula halfway through.
- Add half of the flour mixture to the wet ingredients and mix on low speed until just combined.
- Stir in the milk, followed by the remaining flour mixture. Once all the flour is incorporated, mix the batter on high speed for 30 seconds. Be careful not to overmix!
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack before frosting.
To Make the Frosting:
- Using an electric hand mixer (or stand mixer), beat the room temperature cream cheese and unsalted butter on medium-high speed until fluffy, about 1 minute.
- Add the powdered sugar gradually, starting on low speed for a minute, then increase to medium-high. Continue to beat until the frosting is smooth and fluffy, about 3 minutes.
- Stir in the fresh lemon juice, lemon zest, and kosher salt. Whip again for about 30 seconds until all ingredients are well incorporated and the frosting is airy.
To Assemble:
- Once the cake is completely cooled, spread the lemon cream cheese frosting evenly all over the top.
- Garnish with fresh lemon slices or delicate lemon peel curls, if desired.
- Slice and enjoy your vibrant homemade lemon sheet cake!
⭐️ Made this recipe? Please leave a review and let us know how you liked it!
Nutrition Facts
Servings: 1 serving
Calories: 258 kcal
Carbohydrates: 36g
Protein: 3g
Fat: 12g
Sugar: 23g
Sodium: 200mg
Course: Dessert
Cuisine: American
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