The first time I tasted a homemade lemon sheet cake, I was captivated by the balance of sweet and tart, and the way it melted in my mouth. This Moist Lemon Sheet Cake with Cream Cheese Frosting is a delightful testament to that memory. With its lightly textured crumb and zesty, fresh flavors, it’s perfect for any gathering or a cozy evening in. The beauty of this recipe lies in its ease—whipping it up takes just around an hour, and you can enjoy the satisfaction of making it from scratch. Plus, it’s customizable with options for gluten-free or vegan adaptations, ensuring everyone at the table can indulge. What twist will you put on this refreshing classic? Why is this cake a must-bake? Flavorful and vibrant, this lemon sheet cake brings a burst of sunshine to any event with its delightful zesty notes. Moist texture guaranteed! Each slice melts in your mouth, perfectly complemented by creamy frosting. Customizable to fit dietary needs, you can easily make it gluten-free or vegan. Quick to prepare, you’ll be enjoying this delicious dessert in under an hour, making it ideal for busy weekends or surprise guests. Plus, its crowd-pleasing appeal means everyone will be asking for seconds! For more citrus-inspired treats, try the Frozen Peach Lemonade for a refreshing drink alongside. Lemon Sheet Cake Ingredients • Get ready to bake bliss! For the Cake Granulated Sugar – Sweetness and moisture; consider using a natural sweetener if you prefer less sweetness. Lemon Zest – Adds a fresh, aromatic lemon flavor; use freshly grated zest for the best taste. Unsalted Butter – Provides richness and moisture; ensure it’s at room temperature for easy mixing. Oil – Ensures a moist texture; substitute with applesauce for a lighter version if desired. Eggs – Give structure and moisture; using room temperature eggs improves emulsification. Greek Yogurt – Adds tanginess and moisture; can be swapped with sour cream if necessary. Vanilla Extract – Enhances overall flavor; opt for pure vanilla for superior taste. All-Purpose Flour – Forms the cake structure; for gluten-free, a 1:1 gluten-free flour blend works well. Salt – Balances sweetness and enhances flavor; don’t skip it or your cake will taste flat. Baking Powder & Baking Soda – Leavening agents for rising; ensure they’re fresh for optimal effectiveness. For the Frosting Cream Cheese – Creates a rich frosting base; use full-fat for the best flavor and texture. Powdered Sugar – Sweetens and thickens the frosting; always sift before use to avoid lumps. Lemon Juice – Adds freshness and acidity; freshly squeezed juice is the secret to superior taste. Yellow Food Coloring – Optional for visual appeal in frosting; a little can brighten up the presentation. With these simple ingredients, you’re all set to create a delicious Lemon Sheet Cake that your friends and family will love! Step‑by‑Step Instructions for Lemon Sheet Cake Step 1: Preheat and Prepare Begin by preheating your oven to 175°C (350°F). While it’s heating, take a 9×13-inch baking pan and grease it with butter or line it with parchment paper, ensuring every corner is covered. This will help your moist Lemon Sheet Cake easily release after baking. Set the prepared pan aside as you move on to the next step. Step 2: Zest the Lemons Zest your lemons using a microplane or a fine grater, collecting the vibrant yellow zest in a small bowl. Comb through the zest to discard any bitter white pith. Then, mix the zest into the granulated sugar, allowing the oils to infuse the sugar, creating a fragrant base that will enhance the flavor of your Lemon Sheet Cake. Step 3: Cream the Butter and Sugar In a large mixing bowl, beat the room-temperature unsalted butter and lemon-infused sugar together using an electric mixer. Continue mixing until the mixture turns fluffy and light in color—around 3-5 minutes. As you blend, gradually add the oil to create a rich and moist texture, ensuring all the ingredients are well combined. Step 4: Add Wet Ingredients With the mixture fluffy, add the room-temperature eggs one by one, mixing well after each addition until fully incorporated. Follow with the Greek yogurt and vanilla extract, blending everything until smooth and creamy. This mixture forms the base of your moist Lemon Sheet Cake, bringing richness and flavor to the cake. Step 5: Combine Dry Ingredients In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients using a spatula. Mix just until combined to avoid overmixing, as this will keep your cake light and airy, beautifully showcasing the fresh lemon flavor. Step 6: Transfer to the Pan Pour the luscious batter into your prepared 9×13-inch pan, using a spatula to smooth the top evenly. Give the pan a gentle tap on the counter to release any air bubbles. Place it in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean, indicating a perfectly baked Lemon Sheet Cake. Step 7: Prepare the Cream Cheese Frosting While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, whip the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, beating until smooth. Lastly, stir in the lemon juice and vanilla, ensuring a perfectly tangy frosting that complements your cake beautifully. Step 8: Frost the Cake Once the cake has completely cooled, remove it from the pan and place it on a serving platter. Generously layer the cream cheese frosting on top, spreading it evenly with a spatula. For an added visual touch, consider using yellow food coloring to create an ombre effect in the frosting, and finish with fresh lemon slices or herbs for a delightful presentation. Make Ahead Options These Moist Lemon Sheet Cakes are perfect for meal prep enthusiasts! You can prepare the cake up to 3 days in advance by baking it and allowing it to cool completely before wrapping it tightly in plastic wrap, ensuring it remains moist. The cream cheese frosting can also be made ahead; just store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to serve, simply frost the chilled cake and let it sit at room temperature for about 30 minutes to soften the frosting slightly, resulting in a delightful dessert that’s just as delicious as freshly baked. By prepping ahead, you save time and enjoy a stress-free serving experience! What to Serve with Lemon Sheet Cake Indulge in a delightful meal that pairs perfectly with the vibrant flavors of this refreshing dessert, charming everyone at your table. Creamy Mashed Potatoes: Their buttery richness beautifully contrasts the zesty cake, creating a harmonious balance of flavors. A staple comfort food that always satisfies! Fresh Arugula Salad: With its peppery bite and lemon vinaigrette, this salad adds a refreshing crunch, complementing the sweetness of the cake while enhancing the citrus notes. Grilled Lemon Herb Chicken: The juicy chicken infused with lemon and herbs mirrors the flavors of the cake. It’s a savory complement that makes any gathering feel special. Roasted Asparagus: Lightly drizzled with olive oil and lemon juice, this side dish brings a fresh, earthy element that pairs wonderfully with the moist lemon sheet cake. Iced Earl Grey Tea: The bergamot in the tea adds a delightful floral note that echoes the citrus of the cake, making for a sophisticated sip alongside your dessert. Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a lovely contrast to the tangy cake, providing a cool, soothing finish after every sweet bite. Lemon Sorbet: Emphasizing the cake’s flavors, lemon sorbet brings a refreshing twist that’s perfect for cleansing the palate between bites. Mixed Berry Tart: Tartness from the berries adds a delightful contrast to the cake’s sweetness, creating a beautiful and vibrant dessert duo. Sparkling Water with Citrus: A refreshing drink that enhances the zesty experience of the cake, making it a light and bubbly choice to keep everyone refreshed. Lemon Sheet Cake Variations & Substitutions Feel free to get creative and tailor this delicious lemon sheet cake recipe to your taste buds or dietary needs! Citrus Swap: Replace lemon zest with orange, lime, or grapefruit for a delightful twist on the classic flavor. Poppy Seed Twist: Add poppy seeds to the batter for a charming lemon-poppy seed cake that brings a lovely crunch. Berry Blast: Mix in fresh blueberries to create a refreshing lemon blueberry sheet cake that’s bursting with fruity goodness. Floral Notes: Infuse the batter with a touch of lavender or basil for a unique flavor profile that surprises and delights. Dairy-Free Delight: Use dairy-free yogurt and cream cheese to create a creamy frosting that’s also suitable for vegan diets. Gluten-Free Goodness: Substitute all-purpose flour with a 1:1 gluten-free flour blend to ensure everyone can enjoy this cake. Less Sweet: Reduce the sugar or swap it with a natural sweetener like honey or maple syrup for a healthier treat. Frosting Flavor: Experiment with different frosting flavors by adding a hint of almond or coconut extract for a twist on the classic cream cheese frosting. These variations can enhance your baking experience and bring fresh excitement to a beloved recipe. Pair your cake with a refreshing drink, like the delightful Frozen Peach Lemonade, for the perfect summer treat! How to Store and Freeze Lemon Sheet Cake Fridge: Store leftover lemon sheet cake covered in the fridge for up to 2 days to maintain freshness. Ensure it’s wrapped tightly to prevent drying out. Freezer: For longer storage, freeze the un-frosted lemon sheet cake by wrapping it tightly in plastic wrap and aluminum foil. It can last for up to 3 months. Thaw before frosting. Reheating: To reheat, place slices in the microwave for about 15-20 seconds or enjoy at room temperature for the best taste experience. Expert Tips for the Best Lemon Sheet Cake Ingredient Quality: Always choose fresh ingredients, especially lemons and dairy products, to enhance the natural lemon flavor in your cake. Room Temperature Essentials: Let eggs, yogurt, and butter reach room temperature for smoother mixing, ensuring a moist texture in your Lemon Sheet Cake. Careful Mixing: Avoid overmixing when combining wet and dry ingredients. This prevents a dense cake and helps maintain the light and airy texture. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with just a few moist crumbs for a perfect bake. Chilling the Frosting: Chill the cream cheese frosting before spreading it on the cake to help it hold its shape and make it easier to work with. Lemon Sheet Cake Recipe FAQs How do I select ripe lemons for my lemon sheet cake? Absolutely! When choosing lemons, look for ones that are firm, smooth, and slightly heavy for their size. Avoid any lemons with dark spots or wrinkles, as these can indicate age. Sticking with fresh lemons will ensure a bright and tangy flavor in your moist lemon sheet cake. What’s the best way to store leftover lemon sheet cake? You can store leftover lemon sheet cake in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 2 days. This helps maintain its freshness. If you need to keep it longer, consider freezing it—just be sure to wrap the un-frosted cake tightly in plastic wrap and aluminum foil. It can last up to 3 months in the freezer! How should I freeze my lemon sheet cake? To freeze your lemon sheet cake, first ensure it has cooled completely. Then, wrap the un-frosted cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight before frosting, or leave it at room temperature for a couple of hours. What should I do if my cake is too dense? If your lemon sheet cake turns out dense, consider a few factors. Ensure you didn’t overmix the batter after adding the flour, as this can lead to a tough texture. Additionally, check the freshness of your leavening agents—baking powder and baking soda should be within their expiration dates for maximum effectiveness. Lastly, make sure your ingredients (like butter and eggs) were at room temperature for better integration. Can I make this lemon sheet cake gluten-free or vegan? Very! To make the lemon sheet cake gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour. For a vegan adaptation, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use non-dairy yogurt, and ensure your cream cheese for the frosting is vegan. These substitutions allow everyone to enjoy this delightful treat! Moist Lemon Sheet Cake for the Perfect Sweet Escape Savor the delightful balance of sweet and tart with this Moist Lemon Sheet Cake, a refreshing dessert perfect for any occasion. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Granulated Sugar Consider using a natural sweetener for less sweetness.2 tbsp Lemon Zest Use freshly grated zest for the best taste.1 cup Unsalted Butter Ensure it's at room temperature.1/2 cup Oil Substitute with applesauce for a lighter version.3 large Eggs Using room temperature eggs improves emulsification.1 cup Greek Yogurt Can be swapped with sour cream if necessary.2 tsp Vanilla Extract Opt for pure vanilla for superior taste.2 cups All-Purpose Flour A 1:1 gluten-free flour blend works for gluten-free.1/2 tsp Salt Balances sweetness.1 tbsp Baking Powder Ensure it’s fresh.1/2 tsp Baking Soda Ensure it’s fresh.For the Frosting8 oz Cream Cheese Use full-fat for best texture.3 cups Powdered Sugar Sift before use.2 tbsp Lemon Juice Freshly squeezed juice is best.1 drop Yellow Food Coloring Optional for visual appeal. Equipment 9x13 inch baking panElectric mixerMixing bowlspatulamicroplane Method Step-by-Step Instructions for Lemon Sheet CakePreheat your oven to 175°C (350°F) and prepare a 9x13-inch baking pan by greasing it with butter or lining it with parchment paper.Zest your lemons and mix the zest with granulated sugar in a bowl to infuse the sugar with lemon oils.Beat the room-temperature butter and lemon-infused sugar together until fluffy, then gradually add the oil.Add the eggs one by one, followed by the Greek yogurt and vanilla, mixing until smooth.In a separate bowl, sift together flour, baking powder, baking soda, and salt, then fold into the wet mixture.Pour the batter into the prepared pan, smooth the top, and bake for about 35 minutes until a toothpick comes out clean.While the cake cools, whip the cream cheese and butter until creamy, then add powdered sugar, lemon juice, and vanilla.Once cooled, frost the cake with cream cheese frosting and optionally use food coloring for presentation. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 120mgSugar: 20gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg NotesChoose fresh ingredients for the best flavor, and let dairy items reach room temperature for smooth mixing. Avoid overmixing to maintain texture, and test doneness with a toothpick. Tried this recipe?Let us know how it was!
