Hey there, sunshine seekers! Chef James here from Tiramisucake.com — and today, I’m bringing you the ultimate lemon sheet cake recipe, a dessert that practically tastes like springtime in a bite.
Every year when the first lemons hit the market, I get this irresistible urge to bake something bright, soft, and uplifting. And let me tell you — this cake delivers all that and more. It’s moist, zesty, and perfectly sweet, with that tender crumb only a good buttermilk base can give. Whether you’re hosting Easter brunch, a backyard picnic, or just craving something cheerful on a Tuesday, this easy lemon sheet cake will have everyone asking for seconds.
What I love about this dessert is its versatility — you can frost it with a luscious cream cheese frosting or drizzle it with a tangy lemon glaze. Both versions taste like sunshine on a plate!
If you’ve been following our Best Sheet Cake Recipes collection, you know I’m a sucker for these crowd-pleasing, no-fuss bakes. They’re perfect for gatherings and potlucks. And if chocolate is more your thing, try my Texas sheet cake recipe next — or for a tropical vibe, the Coconut sheet cake recipe is a must.
When using fresh dairy and eggs, remember to follow safe food handling as recommended by the USDA — because baking with care is the best ingredient of all.
Ready to zest some happiness into your kitchen? Let’s bake!
🌞 Why You’ll Love This Lemon Sheet Cake
- 🍋 Bright & Zesty Flavor: Fresh lemon juice and zest give this cake a lively citrus punch.
- 🧈 Moist & Fluffy Texture: Buttermilk keeps it soft, tender, and melt-in-your-mouth.
- 🧁 Two Frosting Options: Choose between cream cheese frosting or a tangy lemon glaze.
- 👩👩👧 Perfect for a Crowd: One pan serves 15-20 — ideal for parties or church potlucks.
- ⏱️ Quick & Easy: Just one bowl, a whisk, and a baking pan.
- 🌼 Seasonal Favorite: A refreshing dessert for Easter, Mother’s Day, or any spring weekend.
What’s your favorite spring dessert — lemon, coconut, or something chocolaty like my Red velvet sheet cake?
🧂 Ingredients Needed
Here’s everything you’ll need to make the most flavorful lemon sheet cake ever — plus a few pro tips from my kitchen to yours.
🍰 For the Cake
- Cake flour (3 cups) – creates that light, fluffy texture. If using all-purpose, remove 2 tbsp per cup and replace with cornstarch.
- Unsalted butter (1 cup) – soft and rich, adds buttery depth.
- Granulated sugar (2 cups) – balances the tart lemon beautifully.
- Eggs (3 large) – room temperature for even mixing.
- Fresh lemon juice (¼ cup) + lemon zest (2 tbsp) – the stars of the show! Always zest before juicing.
- Buttermilk (1 cup) – keeps the crumb moist and tender.
- Baking powder + baking soda – the perfect rise combo.
- Lemon extract (½ tsp) – intensifies the citrus aroma.
- Pinch of salt + vanilla extract (1 tsp) – brings harmony to the flavors.
🍋 For the Frosting or Glaze
Choose your finish:
- Cream Cheese Frosting: 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, splash of vanilla.
- Lemon Glaze: 3 cups powdered sugar + 6 tbsp fresh lemon juice + 1 tbsp zest for that glossy finish.
🛒 Chef James Tip: Trader Joe’s carries the best pre-zested dried lemon peel for those last-minute bakes. Costco’s organic lemons are also perfect for zesting — bright and fragrant!
For more crowd-friendly desserts, visit our Best Sheet Cake Recipes or try a cozy Carrot sheet cake next time.
👨🍳 How to Cook (Step-by-Step Instructions)
Baking this moist lemon sheet cake is as easy as a spring breeze. Here’s how:
- Preheat the oven to 350°F (180°C). Lightly grease and line a 9×13-inch baking pan with parchment paper.
- Cream the butter and sugar together until pale and fluffy — about 3 minutes. This traps air for a lighter crumb.
- Add eggs one by one, beating after each. Mix in lemon zest, juice, vanilla, and lemon extract.
- Combine dry ingredients (flour, baking powder, baking soda, salt) in another bowl.
- Alternate adding flour and buttermilk to the batter, beginning and ending with flour. This prevents over-mixing and keeps the cake tender.
- Pour the batter into the prepared pan, smoothing the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before glazing or frosting.
- Frost or glaze: Spread the cream cheese frosting thick for richness, or pour a thin layer of lemon glaze for a glossy finish.
🍋 Chef James’s Extra Tip: For a deeper lemon aroma, brush the warm cake with a quick syrup made of equal parts lemon juice and sugar before glazing. It adds moisture and sparkle!
If you enjoy a spiced variation, check out my Apple cinnamon sheet cake — same method, different season!
And of course, this sunny treat deserves a place in your Best Sheet Cake Recipes collection.
💡 Recipe Tips & Variations
Now that you’ve nailed the basics, let’s talk about how to make this lemon sheet cake recipe truly your own. Whether you love it tangy, creamy, or fruity, here are my favorite ways to switch it up:
🍋 1. Lemon Sheet Cake with Cream Cheese Frosting
A Southern favorite — the rich, tangy frosting perfectly balances the brightness of the cake. Chill before slicing for those clean, bakery-style cuts.
🍋 2. Lemon Sheet Cake with Lemon Glaze
Prefer something lighter? Mix powdered sugar, lemon juice, and zest for a glossy glaze that soaks slightly into the cake. It’s perfect for warm weather and makes each bite melt-in-your-mouth.
🍰 3. Mini Lemon Sheet Cakes
Bake the batter in a muffin tin for single-serve portions. Top each with a swirl of frosting and a candied lemon slice for a dessert-table showstopper.
👨🍳 Chef James’s Suggestion
Add a thin layer of raspberry jam beneath the frosting for a sweet-tart surprise — it turns this into a dessert worthy of any brunch buffet.
If you’re into seasonal flavors, you’ll also adore my Pumpkin sheet cake or Apple cinnamon sheet cake — same one-pan simplicity, totally different vibe!
For more inspiration, explore our Best Sheet Cake Recipes collection — a treasure chest of easy crowd-pleasers.
🧊 Storage & Reheating
A good cake should taste just as dreamy the next day — and this one certainly does.
🥶 How to Store
- Room temperature: Keeps up to 2 days if glazed.
- Refrigerator: Up to 5 days if frosted with cream cheese. Cover tightly with plastic wrap or store in an airtight container.
- Freezer: Slice, wrap each piece in plastic, and freeze for up to 2 months. Thaw overnight in the fridge.
🔥 How to Reheat
If you prefer it warm, microwave individual slices for 10–15 seconds. Or serve chilled — the lemon flavor actually intensifies after resting!
Always remember to follow USDA food safety guidelines when handling dairy-based frostings or eggs.
If you loved this technique, try storing leftovers from our Coconut sheet cake recipe — same storage principles, tropical twist.
❓ FAQs (People Also Ask)
Q1: Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives a brighter, more aromatic flavor. If you use bottled, make sure it’s 100% pure lemon juice without additives for the best lemon sheet cake results.
Q2: Can I make this cake ahead of time?
Absolutely! Bake the cake one day ahead, then frost or glaze before serving. It actually tastes better after a night in the fridge — the flavors settle and deepen.
Q3: What’s the difference between lemon glaze and cream cheese frosting?
The lemon glaze is light, glossy, and tangy; cream cheese frosting is thicker, richer, and adds a cheesecake-like depth. Both are delicious — pick based on your mood (or event).
Q4: Can I substitute cake flour with all-purpose flour?
Yes. For each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch. This keeps your cake soft and fluffy.
Q5: How do I keep my lemon sheet cake moist?
Don’t overbake, and use buttermilk — it adds acidity and moisture. You can also brush the warm cake with lemon syrup before glazing for an extra boost of flavor.
Q6: Do I need to refrigerate lemon sheet cake with cream cheese frosting?
Yes, since it contains dairy. Store covered in the fridge for up to 5 days, and bring to room temperature 20 minutes before serving for the best texture.
If you like experimenting, the Cherry chocolate sheet cake is another fruity twist worth trying — perfect for chocolate lovers!
And don’t forget, more answers await in our Best Sheet Cake Recipes guide.
🍽️ What to Serve With This Recipe
This Southern lemon sheet cake shines on its own, but pair it right and it becomes unforgettable.
- ☕ Coffee or Iced Tea: The light acidity pairs beautifully with lemon.
- 🍓 Fresh Berries: Strawberries, raspberries, or blueberries bring freshness and color.
- 🍫 Chocolate contrast: Serve alongside a slice of Texas sheet cake recipe for a sweet balance between rich and citrusy.
- 🥥 Tropical duo: Pair with Coconut sheet cake recipe for a sunny dessert table.
- 🎂 Festive option: Combine with Red velvet sheet cake for Easter or Valentine’s spreads.
And of course, browse Best Sheet Cake Recipes to complete your dessert bar with classics and creative twists.
🍋 More Recipes You’ll Love
If this lemon sheet cake recipe brightened your day, you’ll love exploring my other sheet cake favorites. Each one is easy, crowd-friendly, and made with the same heart and flavor balance:
- 🥕 Carrot sheet cake – moist, spiced, and crowned with silky cream cheese frosting.
- 🍌 Banana sheet cake – sweet, comforting, and perfect for using ripe bananas.
- 🎃 Pumpkin sheet cake – your fall favorite, tender and fragrant.
- 🍎 Apple cinnamon sheet cake – full of cozy spice and apple bits.
And of course, don’t miss our master guide: Best Sheet Cake Recipes — the ultimate hub for every season and occasion!
📋 Recipe Card
🍋 Lemon Sheet Cake Recipe
Print
Lemon Sheet Cake Recipe – Moist, Tangy & Easy to Make
This moist lemon sheet cake is bright, fluffy, and full of fresh citrus flavor — perfect for springtime brunches, Easter gatherings, or any cheerful occasion.
- Total Time: 50 minutes
- Yield: 15–20 servings 1x
Ingredients
For the Cake:
3 cups cake flour (or all-purpose flour minus 2 tbsp per cup + cornstarch)
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, room temperature
1/4 cup fresh lemon juice
2 tbsp lemon zest
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp lemon extract
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
For the Cream Cheese Frosting:
8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla extract
OR
For the Lemon Glaze:
3 cups powdered sugar
6 tbsp fresh lemon juice
1 tbsp lemon zest
Instructions
1. Preheat oven to 350°F (180°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, cream butter and sugar until pale and fluffy (about 3 minutes).
3. Beat in eggs one at a time. Add lemon zest, lemon juice, vanilla, and lemon extract.
4. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with flour. Mix until just combined.
6. Pour batter into prepared pan and smooth the top evenly.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely on a wire rack.
9. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until fluffy. Spread on cooled cake.
10. For the glaze, whisk lemon juice, zest, and powdered sugar. Pour over cooled cake and let set before slicing.
Notes
Use fresh lemon juice and zest for the brightest flavor.
Do not overmix to keep the crumb light and tender.
To deepen lemon flavor, brush warm cake with a lemon syrup (equal parts lemon juice and sugar).
Frosted cake should be refrigerated if using cream cheese.
You can also bake this batter into cupcakes or mini cakes — adjust bake time accordingly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 29g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
💬 Conclusion
And that’s it, my friends — a moist, tangy, and irresistibly fluffy lemon sheet cake recipe that brings sunshine to any table!
Whether you serve it at Easter brunch, summer picnics, or simply to brighten a weekday, this cake proves that simple ingredients can create pure joy. Its golden crumb, fresh zest, and silky frosting make it a crowd favorite every single time.
If you love this one, explore our Best Sheet Cake Recipes for even more easy bakes that impress without the fuss.
Remember to always follow safe food handling per USDA — especially when working with dairy and eggs. For more pastry techniques, visit the baking experts over at Food Network.
Now it’s your turn — bake it, taste it, and drop a comment below. What’s your favorite way to enjoy lemon desserts — with glaze or frosting?
Until next time, stay zestful and bake with love,
– Chef James, Tiramisucake.com 🍋07/11/2025
