The Ultimate Zesty Lemon Sheet Cake with Velvety Cream Cheese Frosting: Easy & Delicious!

Lemon Sheet Cake – Brighten your day with this zesty and exceptionally moist lemon sheet cake, a true celebration of citrus. Crafted with the vibrant flavors of fresh lemon zest and juice, its delightful tang is perfectly balanced by a luscious, velvety cream cheese frosting, creating a dessert that’s simply irresistible.

This lemon sheet cake is more than just a dessert; it’s a quintessential summertime classic that perfectly encapsulates the joyful essence of sunny days and warm weather. Infused generously with fresh lemon zest and an ample splash of lemon juice, this cake boasts a vibrant zestiness and an incredibly moist crumb that creates a harmonious balance of sweet and tart flavors. It’s designed to delight every palate and is guaranteed to be a hit at any gathering. Crowned with a rich, creamy, and irresistibly smooth cream cheese frosting, this lemon sheet cake transforms into a refreshing and truly impressive dessert suitable for any occasion. Whether you’re serving it at a casual backyard barbecue, a festive potluck, or an elegant dinner party, this easy lemon cake is a guaranteed crowd-pleaser that will leave everyone eagerly asking for another slice. Its simplicity in preparation combined with its sophisticated flavor makes it an ideal choice for both novice bakers and seasoned chefs looking for a reliably delicious treat.

Looking for more delightful lemon recipes to add to your repertoire? Check out this small list below!

Easy And Lemoney, Lemon Bundt Cake
Tasty Lemon Blueberry Muffin Cookies
Delightful Lemon Blueberry Cake

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Why This Lemon Sheet Cake Will Be Your New Favorite Dessert

If you’re looking for a dessert that’s easy to make, incredibly delicious, and universally loved, look no further! This lemon sheet cake with its vibrant flavor and straightforward preparation is an absolute winner. Here’s why you absolutely need to add this recipe to your baking rotation:

Explosive Lemon Flavor – There’s nothing quite like the bright, invigorating taste of fresh lemons, especially when they’re perfectly in season. This cake is designed to maximize that incredible citrusy punch, using both zest and juice to infuse every bite with sunny goodness. It’s the ideal dessert to celebrate warm weather, bringing a burst of freshness that’s hard to resist. Every forkful delivers that delightful tang you crave, making it far superior to any cake made with artificial flavors.
Effortlessly Easy – Don’t let the impressive taste and appearance fool you – this cake is surprisingly simple to whip up! While it tastes like you’ve spent hours perfecting it, the reality is a much quicker and more straightforward process. Its sheet cake format eliminates the complexities of layering and intricate decoration, making it an excellent choice for bakers of all skill levels. You’ll be amazed at how little effort is required to produce such a stunning and delectable result.
The Magic of Lemon Curd – What elevates this lemon cake to an entirely new level is the addition of homemade lemon curd. Layering a rich, tangy lemon curd between the moist cake and the creamy frosting creates a dessert masterpiece. This trifecta of textures and flavors – the soft cake, the silken curd, and the velvety cream cheese frosting – makes for the ultimate dessert flex. It’s a sophisticated twist that adds an extra layer of gourmet indulgence, perfect for impressing guests at any gathering or dinner party.
Unbelievably Refreshing – Seriously, who can say no to the vibrant, tangy, and utterly refreshing taste of lemon? This cake is the perfect antidote to heavy, overly sweet desserts. Its bright citrus notes cleanse the palate and leave you feeling light and satisfied, rather than overwhelmed. It’s the ideal treat for a warm afternoon, a light brunch, or as a vibrant finish to any meal. Prepare this cake, and your friends and family will be thoroughly impressed by its fresh and uplifting character.
No Stress Decorating – One of the biggest advantages of a sheet cake is its inherent simplicity. Baked in a convenient 9×13 sheet pan, this cake requires virtually no elaborate decorating. You simply spread the creamy frosting evenly over the top, swirl in some bright lemon curd, and voilà! No need for intricate piping, multiple layers, or delicate handling. It’s perfect for those who want a beautiful, delicious cake without the fuss and stress of professional-level decorating.

Key Ingredients for Your Perfect Lemon Sheet Cake

Crafting a truly exceptional lemon sheet cake starts with understanding the role of each ingredient. While a full list is provided in the recipe card below, let’s highlight some key components and why they matter for achieving that perfect zesty, moist, and tender texture:

Cake flour – This isn’t just any flour; cake flour has a lower protein content compared to all-purpose flour. This crucial difference results in less gluten development, leading to an incredibly soft, tender, and moist cake crumb. It’s a secret weapon for achieving that delicate texture that makes this lemon sheet cake truly stand out.
Unsalted butter – Used in both the cake batter and the frosting, unsalted butter gives you complete control over the salt content in your dessert. More importantly, ensure it’s at room temperature for both components. Room temperature butter creams beautifully with sugar, incorporating air for a light cake, and blends smoothly into a silky frosting. Pull it out a few hours before you plan to bake!
Eggs – This recipe ingeniously uses both whole eggs and egg whites. The whole eggs contribute richness and moisture, while the egg whites provide structure and lift, helping to create a light and airy cake. Always use room temperature eggs for better emulsification with other ingredients, preventing curdling and ensuring a smooth batter.
Buttermilk – Another star ingredient for moisture and tenderness! Buttermilk’s acidity reacts with the baking powder, enhancing the cake’s lift and contributing to a fine crumb. Its slight tang also complements the lemon beautifully. Like butter and eggs, make sure your buttermilk is at room temperature to ensure it incorporates seamlessly into the batter.
Fresh lemon zest – The true powerhouse of lemon flavor! The zest contains concentrated essential oils that provide a bright, aromatic, and intense citrus taste without adding extra liquid. You’ll be using approximately 10 lemons in total for this recipe (for zest, juice, and curd), so opt for fresh, unwaxed lemons for the best results.
Fresh lemon juice – Beyond the zest, fresh lemon juice adds a refreshing tartness that cuts through the sweetness of the cake and is essential for the homemade lemon curd. Using freshly squeezed juice will always yield a superior flavor profile compared to bottled varieties.
Vanilla extract – While lemon is the star, a good quality vanilla extract provides a subtle, warm background note that enhances and rounds out the overall flavor profile without overpowering the citrus. This one is a personal favorite for its depth, but if you’re looking for a more budget-friendly option, I highly recommend this one.
Cream cheese – For the lusciously smooth and tangy frosting, always use full-fat cream cheese. Its higher fat content results in a richer, thicker, and more stable frosting that tastes infinitely better. Low-fat versions tend to be too watery and can lead to a runny, less flavorful frosting. Ensure it’s softened to room temperature for optimal creaminess.
Heavy cream – This ingredient is vital for achieving the perfect consistency and richness in your cream cheese buttercream. It helps to lighten the frosting while keeping it stable and incredibly smooth, creating that desirable velvety texture that perfectly complements the zesty cake.

Best Tips for a Perfectly Moist and Flavorful Lemon Cake Batter

Achieving a light, fluffy, and perfectly moist cake starts with the batter. Follow these expert tips to ensure your lemon sheet cake is nothing short of perfection:

Use Fresh Lemons for Unmatched Flavor: This cannot be stressed enough! For the absolute best and most authentic lemon flavor, always reach for fresh lemons. Bottled lemon juice, while convenient, simply cannot replicate the vibrant, complex notes that fresh lemons provide. The difference in taste is truly remarkable and will elevate your cake from good to extraordinary.
Don’t Skip the Zest: The zest is where the magic happens! Lemon zest contains concentrated essential oils that impart a bright, intensely citrusy aroma and flavor directly into your cake. When zesting, be sure to only grate the bright yellow part, avoiding the bitter white pith underneath. This simple step makes a huge impact on the cake’s overall lemon punch.
Opt for Cake Flour: To achieve that tender, delicate, and fluffy crumb, cake flour is your secret weapon. It has a lower protein content than all-purpose flour, which means less gluten development during mixing. Less gluten results in a softer, more melt-in-your-mouth texture, ensuring your lemon cake is never dense or tough.
Avoid Overmixing the Batter: This is a critical step for a tender cake. Overmixing develops the gluten in the flour too much, which can lead to a tough, rubbery, and dense cake. Once you’ve added the dry ingredients, mix only until just combined – a few lumps are perfectly fine. After the initial mixing, a final gentle fold with a rubber spatula ensures everything is incorporated without overworking the batter.
Chill the Cake Completely Before Frosting: Patience is a virtue in baking, especially when it comes to frosting. Allow the cake to cool completely, preferably chilling it for a bit, before you even think about spreading the lemon curd or frosting on top. A warm cake will melt your beautifully prepared curd and frosting, causing it to slide right off and create a messy situation.
Prepare the Lemon Curd in Advance: To simplify your baking process and allow the flavors to meld beautifully, make your lemon curd up to a week in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble your cake. This not only saves time on baking day but also ensures the curd is perfectly chilled and set for easy spreading.
Ensure Room Temperature Ingredients: For a smooth, emulsified batter, make sure all your wet ingredients (butter, eggs, buttermilk, sour cream) are at room temperature. This allows them to blend together seamlessly, creating a uniform batter that bakes evenly and results in a more consistent, moist texture. Cold ingredients can cause the batter to curdle and affect the final texture of the cake.

Lemon sheet cake with cream cheese frosting

Top Tips for the Dreamiest Cream Cheese Frosting

A great lemon sheet cake deserves an equally great frosting. This cream cheese frosting is velvety, tangy, and perfectly complements the zesty cake. Here’s how to achieve the best buttercream:

Begin with Room Temperature Ingredients: Just like with the cake batter, starting with butter and cream cheese at a true room temperature (soft but not melted) is paramount. This ensures they cream together beautifully, creating a smooth, lump-free base that incorporates air evenly, leading to a light and fluffy frosting.
Prioritize High-Quality Butter and Cream Cheese: The quality of your main ingredients directly impacts the flavor and texture of your frosting. Invest in good quality, full-fat butter and cream cheese. These provide the richness and stability needed for a truly decadent and delicious cream cheese frosting that won’t fall flat.
Thoroughly Beat Butter and Cream Cheese First: Before adding anything else, cream the softened butter and cream cheese together until they are completely smooth and well-combined. This initial creaming ensures a uniform texture and prevents any lumps in your final frosting. Beat them for at least 2-3 minutes until light and fluffy.
Add Powdered Sugar Gradually: To avoid a cloud of sugar dust in your kitchen and to achieve a perfectly smooth consistency, add your sifted powdered sugar gradually, one cup at a time, on low speed. This allows the sugar to fully incorporate without clumping, resulting in a silky-smooth frosting.
Adjust Consistency with Cream: If your frosting seems too thick or stiff, don’t fret! You can easily adjust its consistency by adding heavy cream, one tablespoon at a time, until it reaches your desired spreadable texture. Be careful not to add too much at once.
Chill if Too Soft: If your kitchen is warm or you’ve been working with the frosting for a while and it becomes too soft or melty, a quick chill can save the day. Simply place the bowl of frosting in the refrigerator for 10-15 minutes to firm it up before continuing.
Sift Your Powdered Sugar: This simple step makes a world of difference! Sifting powdered sugar removes any lumps, ensuring your buttercream is incredibly smooth, soft, and silky. It’s a small effort for a significant improvement in texture.
Don’t Overbeat After Adding Liquid: While you want to beat the butter and cream cheese thoroughly, once you add the heavy cream and vanilla, mix only until just combined. Overbeating at this stage can incorporate too much air, making the frosting less stable and prone to separating.

Lemon sheet cake frosting with lemon curd swirl

Frequently Asked Questions About Lemon Sheet Cake

Got questions about baking this delightful lemon sheet cake? We’ve got answers to help you achieve perfect results every time.

How do I prevent my lemon sheet cake from becoming dry or tough?

The key to a moist and tender cake lies in two main aspects: avoiding overmixing and using room temperature ingredients. When you overmix the batter, you develop the gluten in the flour too much, leading to a tough texture. Mix only until the ingredients are just combined. Also, ensuring your butter, eggs, and buttermilk are all at room temperature helps them emulsify properly, creating a smoother batter that bakes evenly and retains moisture. After mixing, always take a rubber spatula and gently fold the sides and bottom of the bowl to ensure all ingredients are incorporated without overworking the gluten.

Can I make the lemon curd ahead of time and store it?

Absolutely! Making the lemon curd 1-2 days in advance is highly recommended. Not only does this break up the workload, but chilling the curd overnight allows it to thicken and set properly, which is crucial for easy spreading and stability when you decorate the cake. Store the lemon curd in an airtight container in the refrigerator, with plastic wrap pressed directly onto its surface to prevent a skin from forming.

What is lemon sheet cake, and how is it different from regular cake?

A lemon sheet cake is a single-layer cake baked in a rectangular pan (typically a 9×13-inch sheet pan). Unlike a regular round or layered cake, which often requires more intricate assembly and decoration, a sheet cake is designed for simplicity and easy serving. It’s meant to be cut into squares or rectangles directly from the pan, making it ideal for casual gatherings, potlucks, or large crowds. Its flat surface also makes frosting a breeze, often requiring less decorative finesse while still looking inviting and delicious.

What size pan should I use for this lemon sheet cake?

This recipe is designed specifically for a 9×13-inch metal sheet pan. Using the correct pan size is essential for the cake to bake evenly and achieve the desired thickness and texture. If you use a different size, you may need to adjust baking times.

Can I make this cake gluten-free or dairy-free?

While this specific recipe is written with traditional ingredients, you might be able to adapt it. For gluten-free, you would need to use a high-quality gluten-free all-purpose flour blend that contains xanthan gum, as cake flour substitutes are tricky. For dairy-free, you would need to replace butter with a good quality plant-based butter, buttermilk with a dairy-free alternative (e.g., almond milk with lemon juice), sour cream with a dairy-free sour cream, and cream cheese with a dairy-free cream cheese alternative. Please note that substitutions can alter the cake’s texture and flavor significantly, and results may vary.

Storing and Freezing Your Lemon Sheet Cake

To ensure your lemon sheet cake with its delicious lemon curd and cream cheese frosting stays fresh and delightful, proper storage is key. Whether you plan to enjoy it over a few days or save some for later, here’s how to do it:

Refrigeration: For short-term storage, any leftover lemon sheet cake should be covered tightly with plastic wrap or placed in an airtight container. Because of the cream cheese frosting and lemon curd, it must be stored in the refrigerator. It will keep beautifully for up to 3-4 days, maintaining its moist texture and vibrant flavors. Remember to let it come closer to room temperature before serving for the best taste and texture.

Freezing Lemon Sheet Cake for Longer Enjoyment

For longer preservation, this lemon sheet cake is freezer-friendly. You can freeze the cake whole or in individual slices. To do so, first ensure the cake is completely cooled. For frosted cake, flash freeze it uncovered for about an hour until the frosting is firm. Then, wrap it tightly with multiple layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the well-wrapped cake (or individual slices in a freezer-safe container) in the freezer. It can be stored in the freezer for up to 2-3 months. For unfrosted cake layers, simply wrap them tightly in plastic wrap and then foil.

When you’re ready to enjoy it, transfer the frozen cake (or slices) to the refrigerator overnight to thaw gradually. Once thawed, allow it to come to room temperature for about 30-60 minutes before serving. This gradual thawing and bringing to room temperature ensures the cake retains its moistness and the frosting’s creamy texture.

How to Serve: For the most exquisite flavor and texture, serve this lemon sheet cake at room temperature. This allows the frosting to soften slightly and the citrus notes to truly shine. This cake can be easily cut into generous squares or elegant rectangles, yielding approximately 12-16 servings, making it perfect for sharing. Garnish with a few fresh lemon slices, a sprinkle of lemon zest, or some fresh berries like raspberries or blueberries for an extra touch of beauty and flavor.

Craving more delicious cake recipes? I’ve listed a few popular ones below that you might love!

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Recipe

Lemon Sheet Cake

Molly Murphy

Zesty and moist cake made with fresh lemon zest and juice, perfectly complemented by cream cheese frosting that provides a velvety and creamy texture.

5 from 2 votes

Print Recipe
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Course
Dessert

Cuisine
American

Servings

12
people

Ingredients

For the lemon cake

3 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
Zest of 3 lemons lemon mine were large
1 cup unsalted butter at room temperature
½ cup canola oil
1 ¾ cups granulated sugar
3 large egg whites at room temperature
2 large whole eggs room temperature
2 teaspoons lemon extract or lemon emulsion
½ cup sour cream at room temperature
1 cup buttermilk room temperature
Optional: Yellow food gel

For the lemon curd (make this 1-2 days before the cake)

1 cup granulated sugar
1 Tablespoon lemon zest
½ cup fresh lemon juice
3 large eggs
4 egg yolks
4 Tablespoons unsalted butter

For the cream cheese frosting

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
4 cups powdered sugar measured and then sifted
¼ cup heavy whipping cream
1 teaspoon vanilla bean paste
pinch of salt

Instructions

For the cake

Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar for 3 minutes on medium-high speed. The color will start getting lighter.
With a rubber spatula, scrape down the sides of the bowl and begin to add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. Once all the eggs have been added, beat the mixture on medium-high speed for an additional 2 to 3 minutes. Add the yellow food gel if using!
Add the sour cream and the lemon flavoring of your choice and mix on low. If it starts to look a little curdled, don’t stress, once you add the flour, it will smooth out.
Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk, repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl, and mix on low for 20 more seconds.
Transfer the batter to the prepped pan, and with the back of a spoon, evenly distribute the cake batter across the pan, and bake for 38-42 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pan. Let it completely cool before you frost it.

For the lemon curd

I suggest doing this section of the cake a day before to ensure that it sets properly.
In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture.

1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice, 3 large eggs, 4 egg yolks
Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.

For the cream cheese buttercream

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Assembly

You can leave the cake in the pan. Once it’s completely cool, you can frost the cake with the cream cheese frosting. Add dollops of lemon curd to the frosted cake (you will only need about half of the lemon curd. Serve the other half on the side of each piece of cake). Swirl the lemon curd into the cream cheese buttercream. Serve at room temperature.

Tried this recipe?

Let us know how it was!