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Lemon Sheet Cake

A slice of lemon sheet cake topped with white icing and garnished with lemon slices, served on a square white plate.
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This Lemon Sheet Cake is a light, tangy, and crowd-pleasing dessert, topped with a fresh lemon glaze that enhances its citrusy flavor. Perfect for gatherings, potlucks, or summer events.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup salted butter
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 4 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/2 cups powdered sugar (for glaze)
  • 1 tablespoon lemon zest (for glaze)
  • 1/3 cup lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 13x18x1-inch jelly roll pan.
  2. In a large bowl, cream together butter, granulated sugar, and lemon zest until light and fluffy.
  3. In a separate bowl, mix buttermilk, sour cream, lemon juice, eggs, vanilla extract, and lemon extract.
  4. In another bowl, combine flour, baking soda, and salt.
  5. Alternate adding the wet and dry mixtures to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack.
  9. For the glaze, mix powdered sugar, lemon juice, and lemon zest in a bowl until smooth.
  10. Spread glaze evenly over cooled cake and let it set.
  11. Garnish with lemon slices or strawberries before serving if desired.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Don’t overmix the batter to keep the cake light and fluffy.
  • Let the glaze set for 30 minutes before slicing for clean cuts.
  • Use a disposable plastic knife for neater slices.
  • Store at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/lemon-sheet-cake-yummy-recipe/