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–+ servings
Lemon Sheet Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 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 Frosting
  • 8 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 pan
  • Electric mixer
  • Mixing bowl
  • spatula
  • microplane

Method
 

Step-by-Step Instructions for Lemon Sheet Cake
  1. Preheat 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.
  2. Zest your lemons and mix the zest with granulated sugar in a bowl to infuse the sugar with lemon oils.
  3. Beat the room-temperature butter and lemon-infused sugar together until fluffy, then gradually add the oil.
  4. Add the eggs one by one, followed by the Greek yogurt and vanilla, mixing until smooth.
  5. In a separate bowl, sift together flour, baking powder, baking soda, and salt, then fold into the wet mixture.
  6. Pour the batter into the prepared pan, smooth the top, and bake for about 35 minutes until a toothpick comes out clean.
  7. While the cake cools, whip the cream cheese and butter until creamy, then add powdered sugar, lemon juice, and vanilla.
  8. 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

Notes

Choose 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.

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