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Lemon Sheet Cake

A moist and tangy lemon sheet cake that is perfect for any occasion, evoking joy and cherished family traditions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour (for a lighter cake, use cake flour)
  • 1.5 cups granulated sugar (can substitute with coconut sugar)
  • 0.5 cups unsalted butter, softened (or a plant-based alternative)
  • 1 cup whole milk (or almond milk for a dairy-free option)
  • 3 large eggs
  • 1 tablespoon lemon zest (freshly grated for the best flavor)
  • 0.25 cups fresh lemon juice
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, followed by the lemon zest and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and smooth.
  5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The edges should be lightly golden.
  2. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Glazing
  1. Prepare the glaze while the cake cools by mixing powdered sugar with lemon juice and zest until smooth. Adjust the amount of lemon juice to achieve your desired consistency.
  2. Once the cake is completely cool, pour the lemon glaze over the top and let it set for about 10-15 minutes before slicing.

Notes

Use fresh lemons for the best flavor; bottled lemon juice can have a different taste. This cake holds up well in the fridge and can even be made a day in advance. For a more decadent twist, consider adding poppy seeds to the batter for a delightful crunch. Keep leftovers covered at room temperature for up to three days, or in the fridge for up to a week. You can freeze slices for up to three months.