Go Back
+ servings
Print Recipe
5 from 9 votes

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 12 slices
Calories: 357kcal


  • 2 sticks butter 230g
  • 1 cup sugar 200g
  • 4 eggs
  • 2 organic lemons zest and juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour 240g
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup powdered sugar
  • candied lemons optional


  • 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 the juice of one lemon until the powdered sugar is incorporated and the consistency is runny. Add a little bit more juice if the mixture is too dry.
  • 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.


Calories: 357kcal