The Best Lemon Sheet Cake
Tips for the Perfect Lemon Sheet Cake
Always use fresh lemon zest and juice—Zest holds potent citrus oils that elevate the flavor. Grate only the yellow zest, avoiding the bitter white pith.
Let cool completely before frosting—This prevents the frosting from melting into the cake and ensures a smooth finish.
Bring ingredients to room temperature—Cold eggs or butter won’t blend as smoothly; allowing them to warm up helps create a uniform more tender batter.
Freeze for perfect slicing—Chill the cake briefly after frosting (20 minutes or so) so it firms up, making for perfect cuts. Trade secret 🤫
Commonly Asked Questions
Can I make this Lemon Sheet Cake ahead of time?
Yes—prepare and cool the cake, allow to completely cool then tightly wrap it. You can store it in the fridge for up to one week or freeze it for up to one month. Let it thaw in the fridge before serving. Prepare frosting when ready to eat.
Should this cake be refrigerated?
If frosted or glazed, refrigeration helps preserve freshness and prevent spoilage—especially in warm climates. Otherwise, it keeps well at room temperature for a 3 days.
🍋 Lemon Cake with Cream Cheese Frosting
Ingredients (Lemon Cake)
1 cup unsalted butter, room temp.
1½ cups granulated sugar
4 large eggs, room temp.
3 cups cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp vanilla bean paste (or extract)
2 Tbsp freshly grated lemon zest
2-3 Tbsp fresh lemon juice (or 1 1/4 teaspoon lemon extract)
1 cup milk
Ingredients Lemon Sugar Syrup (to brush on hot cakes)
¼ cup granulated sugar
3 Tbsp fresh lemon juice
** Combine in a small saucepan over low heat until sugar dissolves. Brush over cakes while still warm.
Ingredients (Cream Cheese Frosting)
2 blocks (8 oz each) cream cheese, room temp.
½ cup unsalted butter, room temp.
2½ cups powdered sugar
1 tsp vanilla bean paste
2 Tbsp fresh lemon juice
Extra lemon zest, for finishing
Directions
1. Preheat the oven to 350°F (175°C). Grease and line two 8x8” pans or two 8-inch round pans.
2. Sift together the cake flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Beat in the eggs, add vanilla bean paste, lemon juice, and lemon zest. Mix until well combined.
5. Add the dry ingredients in 3 parts, alternating with the milk. Mix until just combined — don’t overmix.
6. Pour batter into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. While cakes are still warm, gently brush the tops with the lemon sugar syrup for extra moisture and zing. Let cool completely before frosting.
8. To make the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and lemon juice. Beat until fluffy and soft.
9. Frost your cakes and use a fork to make the lines across the top of the cake. Add more lemon zest and serve.
