Description
Lemon Sheet Cake is a bright and zesty dessert with a soft, tender crumb and tangy lemon glaze, perfect for spring and summer gatherings or anytime you crave a refreshing sweet treat.
Ingredients
Units
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- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Whisk glaze ingredients together until smooth, then spread over cooled cake. Let set before slicing and serving.
Notes
- Use Meyer lemons for a sweeter, more floral flavor.
- The glaze can be doubled for extra lemony sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg