Lemon Sheet Cake

If you love bright lemon desserts that feel simple but special, this lemon sheet cake is a wonderful one to have in your rotation. The cake is soft and fluffy with plenty of fresh lemon flavor, and the creamy lemon cream cheese frosting adds just the right richness without feeling heavy.

Because it’s baked in a single pan, this is an easy cake to make for gatherings, celebrations, or anytime you want a reliable lemon dessert that doesn’t require a lot of fuss. It mixes quickly, bakes beautifully, and delivers that classic lemon cake experience with a little extra personality from the frosting.

Why You’ll Love This Lemon Sheet Cake

• Soft, fluffy texture. This cake bakes up tender with a light crumb and plenty of moisture, giving you that classic lemon cake texture that feels simple but really satisfying.
• Bright lemon flavor throughout. Lemon zest and juice bring fresh citrus flavor to the cake, while the frosting adds another layer of lemon without making the dessert overly sharp.
• That lemon cream cheese frosting. The frosting is smooth, creamy, and just rich enough to balance the brightness of the cake. The combination of cream cheese, sour cream, and lemon zest makes it especially flavorful and a little different from typical lemon sheet cakes.
• Easy single-pan cake. No layering, no complicated decorating — just mix, bake, frost, and serve. It’s a reliable option for both everyday baking and sharing.
• Great for gatherings. A sheet cake is naturally crowd-friendly, easy to slice, and simple to transport, making this a dependable choice for parties, potlucks, and spring or summer desserts.

Key Ingredients

• Fresh lemons – You’ll use both zest and juice to bring bright lemon flavor to the cake and the frosting. The zest is especially important here because it adds concentrated citrus flavor without extra liquid.
• Milk + lemon juice – The milk and lemon juice lightly acidify the batter, which helps keep the cake tender and supports the lemon flavor. The ratio here is different than making a traditional buttermilk substitute, but you can use an equal amount of buttermilk instead if you prefer.
• Butter – Butter provides richness and structure while allowing the lemon flavor to stay front and center.
• Eggs – Eggs add structure and moisture while helping create that soft, fluffy texture this cake is known for.
• Cream cheese – The base of the frosting, cream cheese adds tanginess that balances the sweetness and enhances the lemon flavor.
• Sour cream – This makes the frosting especially smooth and creamy while adding a subtle tang that keeps it from feeling too heavy.
• Confectioners’ sugar – Sweetens and thickens the frosting while keeping the texture silky.

How to Make Lemon Sheet Cake

Prepare for baking.
Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease the paper to prevent sticking.

Make the milk mixture.
Stir together the milk and lemon juice and set aside for a few minutes. This creates a mixture similar to a buttermilk substitute that helps keep the cake tender.

Combine the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt so everything is evenly distributed.

Cream the butter, sugar, and zest.
Beat the butter, sugar, and lemon zest until light and fluffy. This step helps build structure and brings out the lemon flavor from the zest.

Add the eggs.
Mix in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified.

Alternate wet and dry ingredients.
With the mixer on low speed, add the dry ingredients in three portions, alternating with the milk mixture. Mix just until combined to keep the cake soft.

Bake.
Spread the cake batter evenly in the pan and gently tap the pan on the counter to release large air bubbles. Bake 35–40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.

Cool completely.
Let the cake cool fully in the pan before frosting. This helps the frosting spread smoothly and prevents melting.

Make the frosting.
Beat the cream cheese and confectioners’ sugar until smooth, then mix in the sour cream and lemon zest until creamy and spreadable.

Frost and finish.
Spread the frosting over the cooled cake. Garnish with lemon slices, extra zest, or berries if you like.

Variations and Serving Ideas

• Finish with lemon slices and zest. Thin lemon slices and a little extra zest make a simple, pretty finish that reinforces the bright citrus flavor and works beautifully for spring and summer gatherings.
• Add fresh berries. Blueberries, raspberries, or strawberries pair especially well with lemon and add color and freshness when serving.
• Make it a simpler lemon cake. If you prefer something lighter, you can skip the cream cheese frosting and dust the cooled cake with confectioners’ sugar or use a simple lemon glaze (like the one on my lemon loaf cake) instead.
• Dress it up for occasions. This cake works well as a casual everyday dessert, but it can easily feel celebration-worthy with a decorative finish, fresh fruit, or serving it slightly chilled for a bakery-style presentation.
• Cut to suit the moment. Slice into generous squares for a plated dessert or smaller pieces for gatherings and potlucks.
• Pair it with other desserts. This lemon sheet cake works beautifully on a dessert table alongside other desserts. Cut into small servings and pair it with mini cheesecakes or a berry dessert like blueberry pie bars or strawberry cheesecake bars for a balanced spread.

How to Store

Store the cake tightly covered in the refrigerator for up to 4–5 days. For the best texture and flavor, let slices sit at room temperature for a bit before serving so the cake softens and the frosting becomes creamy again.

To freeze, place the cake (whole or sliced) in the freezer until the frosting is firm. Wrap tightly in two layers of plastic wrap and transfer to an airtight container or freezer bag. Properly stored, it will keep up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

A Bright, Reliable Lemon Cake to Keep on Repeat

If you enjoy simple cakes that still feel special, this lemon sheet cake is one you’ll find yourself coming back to. The soft lemon cake paired with that creamy lemon cream cheese frosting strikes a balance between bright and comforting that works for everything from everyday baking to sharing with friends.

It’s the kind of recipe that fits easily into spring and summer baking, but it’s just as welcome any time you want a dependable lemon dessert that’s easy to make and easy to love.

If you’re looking for more lemon baking inspiration, you might also enjoy exploring other citrus cakes or simple single-layer cakes that follow the same easy, crowd-friendly approach.