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An easy lemon sheet cake recipe that is made in a 9×13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better the next day!
This sheet cake is so easy to make and full of tangy lemon flavor! Perfect for every lemon dessert lover!
Made on a 13×9-inch baking sheet this cake is much easier to make than a layered cake. I love layered cakes like my Gingerbread Cake that I shared before Christmas or my Naked Strawberry Layer Cake but let’s be real these cakes take a lot of time to make and you need equipment that not everyone has in their kitchen.
So making a not-so-labor-intensive sheet cake instead is my way-to-go most of the time. This lemon sheet cake looks beautiful and tastes delicious yet you only need about 40 minutes to make it from scratch and that includes baking time!
Sheet cakes are my go-to cake to bring to a party or sent to work with my husband because they are easy to transport and quick to make. For me a sheet cake is a cake that is made on one single baking sheet, my favorite size is 9×13 but you can also use a 10.5×15.5 inch pan.
Most sheet cake recipes can easily be doubled, they might take a few minutes longer to be done so be sure to make a toothpick test!
Some of my favorite sheet cakes beside this lemon cake are my Apple Streusel Sheet Cake which is topped with streusel and makes a great alternative to apple pie and my Pumpkin Crunch Cake. All three are easy to make but the Apple Streusel Cake and this Lemon Sheet Cake are the perfect cakes to make in advance!
This lemon cake tastes even better after resting one day at room temperature. A perfect cake to make the night before a big party or birthday because the lemon glaze needs a day to infuse the cake and make it moister.
Like with every baking recipe, make sure to follow the instructions and ingredients that are called for! For this recipe, in particular, it’s important to use fresh lemon juice and zest to get the best flavor and give the cake one night to rest at room temperature (NOT in the fridge, this would dry out the cake!).
Easy Lemon Sheet Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 organic lemons, zest and juice
- 1 tsp vanilla extract, or vanilla sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup powdered sugar
- candied lemons, optional
Instructions
- Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time and beat until just combined after adding each egg.
- Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
- In a small bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to the bowl of the stand mixer, beat until combined.
- Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Poke holes into the cake with a toothpick while it's still warm.
- In a bowl combine the powdered sugar and as much of the remaining lemon juice until the powdered sugar is incorporated and the consistency is thick but still runny.
- Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature.
- If you want you can decorate the cake with candied lemon slices.
Nutrition
Hello,
I would like to make this cake using a glass 13×9 in baking dish. Would anything change?
Thank you,
Anna
I haven’t tried that so I’m not sure. But the baking time will change and you might have to double recipe.
I am not an experienced cook or baker and I am unclear with the recipe regarding the parchment paper. Do I grease the pan, add parchment paper and then add the batter? The cake bakes on top of the parchment paper? If so, then only line the bottom of the pan with parchment paper (not the sides)? TIA
How much icing sugar is 1 1/2 cups in grams please.
I just updated the recipe card so you can use the button to switch to metric ingredients.
Hi there! How many grams of eggs are needed for this recipe? (weight with the shells)? Thank you
I’m not sure but I always use large eggs so you could probably google the weight.
Just want to confirm that you’re in Canada? Asking because I am in the UK and my cake was a disaster. I used large eggs. I googled now and just found out that eggs are bigger in the UK as compared to Canada.
Interesting! Yes, I’m in Canada. Sorry, this recipe didn’t work out for you.
I love this recipe and I have a birthday celebration where I’ll have to bake a cake. Can I use a 9″ round pan instead of making a sheet cake?
That should work but the cooking time will change.
Hello,
If I want to make this cake in 8 inch pan and layer it thrice with strawberry filling, do you think that it stays together ?and frost it with Swiss meringue cream, is this cake is dense or light and airy?
Regards
Found this recipe today when searching for something different to make from lemons. The cake itself took a longer time than indicated in the recipe (30 as opposed to 20), but overall the flavour and texture is spot on, with that refreshing lemony hit from the zest. I think adding some sour cream to this would lift the flavour even more with that tang, and could potentially replace some of the butter. I will definitely be making this again!
How much lemon zest and juice is needed in terms of teaspoons or tablespoons?
About 6 Tbsp of lemon juice and 2 Tbsp of zest equal 2 lemons.
Can I bake this in an 8 or a 9 inch pan? How much should i increase the baking time by?
Sorry, Divnoor, I haven’t tested this recipe with that size of pan so I’m not sure.
I’m not a cook, at all, and I for sure do not bake. I wish I had those talents. I really wanted lemon cake, tonight, and being shut in with the quarantine, I did not want to go out and purchase anything pre-made. I happened to have all of the ingredients, except for the vanilla extract, but I substituted it for butter flavored pancake syrup. I got the idea from a Google search. I also didn’t have any real lemons, but I did have lemon juice. I am sitting here in awe at how amazing this cake turned out. I cannot believe I made it. Like seriously, I cannot believe it! It’s so moist and just perfect. Thank you for sharing this amazing recipe and for allowing me to do something I did not know that I could do. I love it!