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    Home > Recipes > Cakes & Cupcakes

    Easy Lemon Sheet Cake Recipe

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 01/16/17 · Updated: 11/13/17 · This post may contain affiliate links

    1.6K shares
    An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!

    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!

    An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on 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!

    An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!

    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!

    An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!

    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!).

    A slice of lemon sheet cake with lemon frosting, a slice of lemon and mint on a white plate on a white dishtowel. There are two lemon halves a white teacup and the rest of the sheet cake in the background and a fork next to it.
    Servings: 12 slices

    Easy Lemon Sheet Cake

    An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Dessert
    Cuisine: German
    Calories: 362kcal
    Author: Julia Foerster
    5 from 16 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric
    • 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
    • ¼ tsp salt
    • 1 ½ cup powdered sugar
    • candied lemons, optional
    Prevent your screen from going dark

    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 Information

    Calories: 362kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 73mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 556IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

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    Reader Interactions

    Comments

    1. Anna Bianco says

      April 21, 2023 at 11:02 am

      Hello,
      I would like to make this cake using a glass 13×9 in baking dish. Would anything change?
      Thank you,
      Anna

      Reply
      • Julia Foerster says

        April 24, 2023 at 2:07 pm

        I haven’t tried that so I’m not sure. But the baking time will change and you might have to double recipe.

        Reply
    2. MELISSA CIRCLE says

      March 23, 2023 at 9:50 am

      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

      Reply
    3. Helen says

      March 02, 2023 at 6:47 am

      How much icing sugar is 1 1/2 cups in grams please.

      Reply
      • Julia Foerster says

        March 02, 2023 at 11:00 am

        I just updated the recipe card so you can use the button to switch to metric ingredients.

        Reply
    4. brinacyl says

      February 24, 2023 at 12:39 pm

      Hi there! How many grams of eggs are needed for this recipe? (weight with the shells)? Thank you

      Reply
      • Julia Foerster says

        February 24, 2023 at 2:08 pm

        I’m not sure but I always use large eggs so you could probably google the weight.

        Reply
        • brinacyl says

          February 24, 2023 at 2:54 pm

          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.

          Reply
          • Julia Foerster says

            February 24, 2023 at 8:18 pm

            Interesting! Yes, I’m in Canada. Sorry, this recipe didn’t work out for you.

            Reply
    5. Jane says

      February 12, 2023 at 8:04 am

      5 stars
      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?

      Reply
      • Julia Foerster says

        February 13, 2023 at 8:54 am

        That should work but the cooking time will change.

        Reply
    6. Arifa says

      June 08, 2021 at 11:27 pm

      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

      Reply
    7. Fiona says

      April 10, 2021 at 4:47 pm

      5 stars
      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!

      Reply
    8. RP says

      July 04, 2020 at 6:22 pm

      How much lemon zest and juice is needed in terms of teaspoons or tablespoons?

      Reply
      • Julia Foerster says

        July 06, 2020 at 3:12 pm

        About 6 Tbsp of lemon juice and 2 Tbsp of zest equal 2 lemons.

        Reply
    9. Divnoor says

      June 21, 2020 at 1:39 pm

      Can I bake this in an 8 or a 9 inch pan? How much should i increase the baking time by?

      Reply
      • Julia Foerster says

        June 22, 2020 at 11:32 am

        Sorry, Divnoor, I haven’t tested this recipe with that size of pan so I’m not sure.

        Reply
    10. Selena says

      April 15, 2020 at 2:06 am

      5 stars
      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!

      Reply
    11. Queen says

      December 26, 2019 at 12:37 am

      5 stars
      Added a spoonful of sour Cream. Came out perfectly 😋

      Reply
    12. WARREN MILLER says

      July 03, 2019 at 6:50 pm

      Very easy recipe for a beginning baker like myself.  

      Reply
    13. Justine Clark says

      June 23, 2019 at 11:17 pm

      5 stars
      This cake was AMAZING! Even when I only had bottled Real Lemon juice to use instead of an actual lemon. My son was thrilled.

      Reply
    14. Mary says

      May 29, 2019 at 8:24 am

      5 stars
      This cake is easy and delicious. However, it’s the height of a bar cookie, only about an inch high. I think next time I make it I’ll double the recipe for the cake batter.

      Reply
    15. Cathy says

      April 20, 2019 at 9:35 am

      I don’t have a stand mixer . Can I use a hand mixer for this recipe?

      Reply
      • Julia says

        April 20, 2019 at 9:37 am

        Yes, sure!

        Reply
    16. Zee says

      April 16, 2019 at 12:19 pm

      5 stars
      This cake is so easy and delicious! I made to take to a grieving family in a different state from where I live. it traveled well and was a big hit with the adults as well as with the kids. No messy, sticky frosting that gets all over the place….just cut a slice put on a plate or napkin and enjoy. I plan to make it for Easter dinner.!

      Reply
    17. Sue says

      October 14, 2018 at 11:33 am

      5 stars
      I loved this recipe!, I made it yesterday because I had people coming over to my place. They were so amazed by the texture and the flavor.

      Reply
    18. Cathy Roberts says

      July 30, 2018 at 7:06 am

      5 stars
      5 star recipe, I baked this cake last week, everyone loved it. Great moist cake!

      Reply
    19. Venessa Walker says

      July 15, 2018 at 7:27 pm

      5 stars
      I had a taste for a Pineapple Cake with Seven Minutes frosting, but as I scrolled through I saw this simple Recipe and thought I’d make it . That’s what’s in the oven now. Thanks for the Recipe.

      Reply
    20. Kylee from Kylee Cooks says

      January 26, 2017 at 7:01 pm

      5 stars
      I have a coworker who LOVES lemon – I know what I’m making for her birthday!

      Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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