Moist Lemon Sheet Cake Recipe — Simple Citrus Dessert

Why you’ll love this recipe:

The lemon cream cheese frosting is silky with a pleasant tang that pairs perfectly with the cake’s bright lemon flavor. Together they create a balanced, refreshing dessert that isn’t overly sweet.

• Texture – The cake stays moist and tender, while the frosting is smooth and creamy.
• Flavor – Fresh lemon juice and zest are used in both the batter and the frosting for consistent, lively citrus notes.
• Large Batch – This recipe yields about 24 servings, so it’s great for feeding a crowd or for parties.

I often make this lemon sheet cake for Easter, cookouts, bridal showers, and warm-weather gatherings because it’s easy to prepare and always well received.

Key ingredient notes

For the lemon cake

• All-purpose flour – Forms the base of the batter. For best accuracy weigh the flour, or use the spoon-and-level method if you don’t have a scale.
• Baking powder – Provides lift. Make sure it’s fresh for a proper rise.
• Table salt – Enhances the other flavors.
• Unsalted butter – Adds richness and a tender crumb.
• Granulated sugar – Sweetens and contributes to a light texture.
• Large eggs – Add structure and moisture.
• Fresh lemon juice and zest – Use only the yellow zest (avoid bitter white pith) for the best lemon flavor.
• Milk – Keeps the batter moist; whole milk yields the richest result, but 2% works fine.

For the lemon buttercream frosting

• Cream cheese – Use full-fat, block-style cream cheese for the best texture. Tub cream cheese is too soft.
• Unsalted butter – Keeps the frosting luscious; if using salted butter, reduce additional salt in the recipe.
• Powdered sugar – Creates a smooth frosting. This recipe uses a moderate amount so the frosting isn’t overly sweet.
• Fresh lemon juice and zest – Add bright citrus notes that echo the cake’s flavor.

How to make lemon sheet cake with cream cheese frosting

Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.

1. Make the cake

• Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape the sides of the bowl once or twice to ensure even mixing.
• Add the eggs, vanilla, lemon juice, and lemon zest. Beat on medium-high for 2 minutes until the mixture is airy and smooth.
• Add half of the flour mixture and mix until just combined. Stir in the milk, then add the remaining flour mixture. Once combined, mix on high speed for 30 seconds—avoid overmixing.
• Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan before frosting.

2. Prepare the frosting

• Beat the cream cheese and butter on medium-high until fluffy, about 1 minute.
• Add the powdered sugar and beat on low for a minute, then increase the speed to medium-high and beat until smooth and fluffy, about 3 minutes.
• Stir in the lemon juice, lemon zest, and salt, then whip briefly to incorporate.

3. Assemble

• Spread the lemon cream cheese frosting evenly over the cooled cake.
• Garnish with lemon slices or peel if desired, then slice and serve.

Tips for success

• Use room temperature ingredients. This helps the batter and frosting come together smoothly.
• Cool the cake completely. Frosting will slide off a warm cake, so wait until it’s fully cooled before spreading the frosting.
• Avoid the white pith when zesting. Only grate the yellow outer peel for the best flavor; the pith is bitter.

Make-ahead tips

• You can make the lemon cream cheese frosting up to 3 days ahead and store it in an airtight container in the refrigerator. Let it sit at room temperature for about 30 minutes and stir before using.
• The cake itself freezes well: bake, cool, and freeze the unfrosted cake for up to 3 months. Thaw at room temperature, then frost and serve.

Storing tips

• Because the frosting contains cream cheese, refrigerate the cake and store it in an airtight container for up to 3 days.
• To freeze slices, lay them on a sheet pan and freeze until firm, then transfer to a sealed container or bag for up to 3 months.

Lemon Sheet Cake FAQs

More lemon recipes

• Lemon Cupcakes
• Lemon Poppy Seed Muffins
• Lemon Layer Cake with Lemon Curd
• Lemon Macarons