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Lemon Sheet Cake

Tantalise your taste buds with my zesty Lemon Sheet Cake. Delight in the perfect balance of citrusy goodness and moist, fluffy texture. Each bite is a burst of sunshine, making it a dessert you’ll crave again and again.

Total Time
1 h 15 min
Simple & Professional Tasty Recipes

Ingredients for 6 – 12 Servings

  • For the Cake:

    250g unsalted butter, softened
    300g granulated sugar
    4 large eggs
    Zest of 2 lemons
    320g all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    240ml whole milk
    60ml fresh lemon juice
    240g sour cream

    For the Lemon Glaze:

    200g powdered sugar
    3-4 tablespoons fresh lemon juice

    For Garnish (Optional):

    Lemon zest
    Fresh mint leaves

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    25 min – 30 min

Goes Great with

  1. 1. Preheat the Oven:

    • Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch (23×33 cm) baking pan.

    2. Prepare the Cake Batter:

    • In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
    • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Combine the milk and lemon juice. Alternatively, add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
    • Gently fold in the sour cream until well incorporated into the batter.

    3. Bake the Cake:

    • Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.

    5. Cool and Glaze:

    • Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, pierce the cake with a fork or skewer in several places. Pour the lemon glaze over the warm cake, allowing it to soak in.
    • Serve and Garnish: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve. Garnish with lemon zest and fresh mint leaves if desired.
    Pro Tips
    • Zest First: Grate the lemon zest before juicing for a burst of fresh flavor without any waste.
    • Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smoother batter and better incorporation of flavors.
    • Even Glazing: Pierce the warm cake with a fork before applying the glaze to allow it to seep into every layer, enhancing the lemony goodness.
    • Perfect Presentation: Dust the finished cake with powdered sugar or garnish with lemon slices for an elegant touch.


Approximately 280 calories per serving (based on 12 servings).

Goes Great with