Lemon Sheet Cake That’s Light, Fluffy, and Zesty 🍋
This Lemon Sheet Cake is a sunshiny dessert that’s as delicious as it is simple. With a tender, fluffy crumb and a bright, citrusy glaze, it’s perfect for birthdays, backyard BBQs, spring potlucks, or just because you feel like baking something special. The cake comes together in a single pan and slices beautifully into crowd-pleasing squares.
Why I Love This Recipe
Lemon desserts often walk a fine line between tart and sweet, and this cake nails the balance beautifully. The fresh lemon juice and zest give it a real citrus punch, while the sour cream and whole milk make it irresistibly soft and moist. Topped with a sweet lemon glaze, it’s a refreshing treat you’ll want to make again and again.
🛒 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ½ cup whole milk
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Lemon Glaze:
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter, melted
- Zest of 1 lemon
🔄 Swaps & Notes
- No sour cream? Use full-fat Greek yogurt.
- Want extra lemon punch? Add a few drops of lemon extract to the batter or glaze.
- Make it dairy-free: Use vegan butter and almond milk, but note texture may vary slightly.
- Craving texture? Fold in a handful of blueberries before baking for a fruity twist.
👨🍳 Instructions
1. Prep Your Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar on medium speed for about 3–4 minutes until light and fluffy.
4. Add Eggs and Wet Ingredients
Add eggs one at a time, beating after each. Then mix in sour cream, milk, lemon juice, lemon zest, and vanilla.
5. Combine Everything
Gradually add dry mixture to wet ingredients, mixing just until combined. Don’t overmix!
6. Bake
Pour batter into prepared pan, spread evenly, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze
Whisk powdered sugar, lemon juice, melted butter, and lemon zest in a small bowl until smooth.
9. Glaze the Cake
Pour glaze over cooled cake and spread evenly. Let it set for a few minutes before slicing.
✅ Tips for Success
- Zest first, juice second—it’s hard to zest a squished lemon!
- Don’t overbake—you want a moist, springy crumb.
- Cool fully before glazing to keep your topping from melting into the cake.
🍽️ Serving Suggestions & Pairings
Serve your lemon sheet cake:
- With a cup of earl grey tea or sparkling lemonade
- Alongside a scoop of vanilla bean ice cream
- Topped with fresh raspberries or blueberries
🧊 Storage & Leftovers
- Room Temp: Keep covered up to 2 days.
- Fridge: Store up to 5 days—bring to room temp before serving.
- Freezer: Freeze (without glaze) up to 2 months. Thaw and glaze before serving.
🍴 More Recipes You Will Love
Looking for more sweet bakes and cheerful treats? Don’t miss:
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat
- These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
🔚 Final Thoughts
This Lemon Sheet Cake is one of those feel-good bakes you’ll turn to over and over again. Whether you’re celebrating something big or just craving a slice of citrus sunshine, this recipe delivers every time. Simple, bright, and absolutely delicious.
Tried it? Let us know how it turned out in the comments, and don’t forget to follow for more sweet inspiration!
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