This lemon sheet cake is a bright, citrus-forward dessert that’s moist, tender, and topped with a silky lemon cream cheese buttercream. It’s perfect for spring gatherings, potlucks, or any time you want a refreshing, crowd-pleasing treat.
Why you’ll love this recipe:
The lemon cream cheese frosting is silky with a subtle tang that balances the sweet cake perfectly. Together they create a bright, refreshing dessert that feels both homey and special.
- Texture – The cake stays incredibly moist, and the smooth frosting adds a luxurious finish.
- Flavor – Fresh lemon juice and zest are incorporated into both cake and frosting for consistent, lively citrus flavor.
- Large Batch – This recipe yields about 24 servings, ideal for feeding a crowd.
This lemon sheet cake is a go-to for Easter, showers, cookouts, or any warm-weather celebration.
Key Ingredient Notes:
For the lemon cake
- All-purpose flour – Use a kitchen scale for the most accurate results, or the spoon-and-level method if you don’t have one.
- Baking powder – Make sure it’s fresh so the cake rises properly and stays light.
- Table salt – Enhances the overall flavor; no specialty salt required.
- Unsalted butter – Contributes to a tender crumb and rich taste.
- Granulated sugar – Sweetens and helps create a light texture.
- Large eggs – Add structure, moisture, and richness.
- Fresh lemon juice and zest – Use only the yellow part of the peel; avoid the bitter white pith.
- Milk – Room-temperature milk keeps the batter smooth; whole milk gives the richest result, but 2% works fine.
Use room-temperature ingredients
Bring butter, eggs, cream cheese, and milk to room temperature before you start. This helps everything mix evenly and prevents a dense cake or lumpy frosting.
For the lemon buttercream frosting
- Cream cheese – Use full-fat, brick-style cream cheese for the best texture and flavor.
- Unsalted butter – Keeps the frosting smooth and creamy; if you use salted butter, omit added salt.
- Powdered sugar – Creates a silky, less-cloying frosting compared with recipes that use more sugar.
- Fresh lemon juice and zest – Tie the frosting flavor to the cake for a cohesive lemon profile.
For garnish
- Lemon slices or peel – Optional but attractive; thin slices or curled zest add a bakery-quality finish.
How to make lemon sheet cake with cream cheese frosting
Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
1. Make the cake
- Whisk the flour, baking powder, and salt in a medium bowl, then set aside.
- Cream the butter and sugar on medium-high until light and fluffy, about 3 minutes.
- Add the eggs, vanilla, lemon juice, and zest, and beat for 2 minutes until airy. Scrape the bowl once during mixing to ensure even incorporation.
Scrape the sides
Scrape the bowl with a rubber spatula halfway through beating so all ingredients mix evenly into the batter.
- Add half the dry mixture and mix until just combined, then stir in the milk and add the remaining flour mixture. Once incorporated, beat on high for 30 seconds—take care not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan before frosting.
2. Prepare the frosting
- Beat cream cheese and butter on medium-high until fluffy, about 1 minute.
- Add powdered sugar and beat on low for a minute, then increase speed and beat until smooth and fluffy, about 3 minutes total.
- Mix in lemon juice, zest, and a pinch of salt, then whip briefly to incorporate.
3. Assemble the lemon sheet cake
- Spread the lemon cream cheese frosting evenly over the cooled cake.
- Garnish with lemon slices or curled zest if desired.
- Serve and enjoy.
Tips for success
- Use room-temperature ingredients. This helps everything combine smoothly and prevents a dense texture.
- Cool completely before frosting. Warm cake will cause the frosting to slide off.
- Avoid the white pith when zesting. The pith tastes bitter and can negatively affect the cake and frosting.
Make-ahead tips
- Frosting can be made up to 3 days ahead and refrigerated in an airtight container. Bring it to room temperature and stir well before using.
- Freezing – The baked cake can be frozen for up to 3 months. Thaw at room temperature, then frost and serve.
Storing tips
- Cream cheese frosting requires refrigeration; store the frosted cake in the fridge for up to 3 days in an airtight container.
- To freeze slices, place them on a sheet pan to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months.
Lemon Sheet Cake FAQs
What is a sheet cake?
A sheet cake bakes in a large, flat rectangular pan (commonly 9×13 inches) instead of a round pan. It’s an easy way to make a large, even cake quickly.
How do you increase the flavor of a lemon cake?
Increase lemon zest or a bit more fresh lemon juice to boost citrus flavor, but avoid adding too much juice or the cake can become overly tart.
Why did my lemon cake turn brown?
Browning usually means the cake was baked too long or the oven runs hot. Check the cake early and remove it when a toothpick comes out clean.
More lemon recipes
- Lemon Cupcakes
- Lemon Poppy Seed Muffins
- Lemon Layer Cake with Lemon Curd
- Lemon Macarons
5 from 1 vote
Lemon Sheet Cake
By Shinee Davaakhuu
An easy lemon sheet cake with lemon cream cheese frosting—perfect for spring and large gatherings.
Prep: 15
Cook: 35
Cool Time: 40
Total: 1 30
Servings: 24 servings
Yields: 1 sheet cake, 24 slices
Ingredients
For 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
For frosting:
- 8 ounces (225 g) cream cheese, 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, optional
Equipment
- 1 (9×13) baking pan
- Stand mixer with paddle attachment
- Electric hand mixer
Instructions
To make the cake:
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixer fitted with the paddle attachment, beat butter and sugar on medium-high until fluffy, about 3 minutes.
- Add the eggs, vanilla, lemon juice, and lemon zest. Beat on medium-high for 2 minutes, scraping the bowl once.
- Add half the dry mixture and mix until just combined. Stir in the milk, then add the remaining flour mixture. Once incorporated, beat on high for 30 seconds—do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool completely in the pan before frosting.
To make the frosting:
- Beat cream cheese and butter on medium-high until fluffy, about 1 minute.
- Add powdered sugar and beat on low for 1 minute, then on medium-high until smooth and fluffy, about 3 minutes.
- Stir in lemon juice, zest, and salt. Whip briefly to combine.
To assemble:
- Spread the frosting over the cooled cake, garnish with lemon slices or peel, and serve.
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Nutrition
Servings: 1 serving
Calories: 258kcal
Carbohydrates: 36g
Protein: 3g
Fat: 12g
Sugar: 23g
Sodium: 200mg
Course: Dessert
Cuisine: American
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