Introduction

This lemon sheet cake is soft, fluffy, and bursting with fresh lemon flavor. Topped with a smooth cream cheese frosting and a sprinkle of lemon zest, it’s a delightful dessert perfect for any occasion.

A rectangular lemon cake with one piece cut out is shown on a white marbled surface. The cake has two layers: a soft, moist yellow cake base and a thick, smooth white frosting on top, which is spread evenly with small swirls and sprinkled with fine lemon zest. In the background, there is a white bowl filled with whole yellow lemons, and a couple of fresh lemon slices lay on the surface around the cake. Crumbs from the cake are scattered lightly on the marbled surface near the cake edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups sugar
3 large eggs, room temperature
½ cup yogurt (plain or vanilla), room temperature
¼ cup lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
¾ cup milk, room temperature
8 ounces block-style cream cheese, room temperature
½ cup unsalted butter, room temperature (for frosting)
3 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly spray with nonstick spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Step 4: Reduce mixer speed to medium. Add the eggs one at a time, beating well after each addition. Then mix in the yogurt, lemon juice, lemon zest, and vanilla extract until combined. It’s normal if the mixture looks a little separated.
Step 5: Lower the mixer speed to low. Alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour). Mix just until combined. Remove the bowl and fold in any remaining flour with a rubber spatula.
Step 6: Pour the batter into the prepared pan and smooth the top evenly with a rubber spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on the counter.
Step 7: To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 1-2 minutes. Add powdered sugar and vanilla extract and mix on low speed until combined. Then beat on high for another 1-2 minutes until fluffy.
Step 8: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula. Sprinkle additional lemon zest on top if desired. Slice into 18 pieces and serve.

Tips & Variations

Use room temperature ingredients for best mixing and texture.
Line the baking pan with parchment paper for easy removal and cleanup.
Substitute yogurt with sour cream if preferred for a slight tang.
Add a teaspoon of poppy seeds to the batter for a subtle crunch and visual interest.

Storage

Store leftover cake slices in an airtight container in the refrigerator for up to 5 days. Reheat slices briefly at room temperature before serving for the best flavor and texture. The cream cheese frosting may firm up when chilled but softens quickly once out of the fridge.

How to Serve

A close-up of a single square piece of lemon cake with two visible layers: the bottom layer is crumbly and light yellow with a soft texture, and the top layer is smooth, creamy, and pale yellow frosting with small lemon zest bits sprinkled on top. The cake is placed on a white marbled surface, with two thin lemon slices blurred in the background and one lemon slice closer to the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the difference between a sheet cake and a regular cake?

A sheet cake is baked in a large, flat rectangular pan, making it thinner and easier to serve in squares. Regular cakes are often layered and baked in round or smaller pans, resulting in taller slices.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered in the refrigerator and bring it to room temperature before serving for the best taste and texture.