Get the Recipe:
Lemon Sheet Cake
This lemon sheet cake is soft, tender, and full of bright lemon flavor, topped with a creamy lemon cream cheese frosting that makes it especially delicious. It’s an easy single-pan cake that’s perfect for sharing.
Ingredients
For the cake:
- 1 ⅓ cups (320 ml) milk
- ¼ cup (60 ml) lemon juice, from 2 medium lemons
- 3 ¼ cups (390 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 teaspoons finely grated lemon zest, from 2 medium lemons
- 4 large eggs, at room temperature
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 2 cups (220 g) confectioners' sugar, sifted
- ¾ cup (170 g) sour cream
- zest of 1-2 lemons, adjust to taste
- lemon slices and additional zest, for garnish
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Line a 9"x 13"x 2" baking pan with parchment paper. Grease (or butter and flour) the paper.
- Combine the milk and lemon juice. Set aside.
- Whisk the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of the milk mixture. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to get rid of large air pockets.
- Bake 35 to 40 minutes, or the cake is golden brown and a pick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on low speed, mix the cream cheese and confectioners' sugar until thoroughly combined and smooth.
- Mix in the sour cream and lemon zest.
- Spread the frosting over the cooled cake. Garnish as desired.
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Notes
- Cake recipe slightly adapted from The New York Times. Frosting recipe slightly adapted from Imperial Sugar.
- Servings: 15–20 slices (depending on size)
- This recipe makes a generous amount of batter, so use a standard 2-inch-deep 9×13 pan.
- Fresh lemon zest provides the best flavor in both the cake and frosting.
- If your frosting feels very soft, refrigerate it briefly before spreading.
- For neat slices, chill the frosted cake for 20–30 minutes before cutting.
- The cake can be made a day ahead and refrigerated until ready to serve. Store in the refrigerator up to 4 days.
- Garnish with lemon slices, zest, or berries for an easy decorative finish.
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