Bright, zesty, and unapologetically luscious, this Lemon Sheet Cake with Cream Cheese Frosting is the ultimate dessert for spring and summer — or anytime you crave a burst of citrusy sunshine. It’s incredibly soft, tender, and topped with a luxuriously smooth frosting that balances sweetness with a subtle tang. Whether you’re baking for a celebration, potluck, or just want a refreshing twist on classic cake, this lemon sheet cake hits all the right notes. Easy to bake and hard to resist, it’s a lemon lover’s dream!
Table of Contents
Why You’ll Love This Lemon Sheet Cake
This lemon sheet cake is more than just delicious — it’s reliable, simple, and a guaranteed crowd-pleaser. Here’s why it’s a must-bake:
- Incredibly Moist and Fluffy: Thanks to cake flour and a perfect ratio of wet ingredients, the texture is ultra-soft.
- Vibrant Lemon Flavor: Lemon zest and lemon extract infuse the cake with bright, aromatic citrus flavor.
- Easy to Make: No layers, no fuss. Just one pan and a straightforward process.
- Perfect for Any Occasion: Birthdays, Easter brunch, summer picnics — it fits every celebration.
- Cream Cheese Frosting: Rich, creamy, and slightly tangy, it complements the lemon perfectly.
Ingredients for the Ultimate Lemon Sheet Cake with Cream Cheese Frosting
- Cake Flour: Gives the cake a delicate, fine crumb and fluffy texture
- Baking Powder: Helps the cake rise evenly and stay light Salt: Enhances all the other flavors in the batter
- Unsalted Butter: Adds richness and a moist, tender texture
- Granulated Sugar: Provides sweetness and structure
- Large Eggs: Bind the ingredients and add moisture
- Vanilla Extract: Adds warmth and depth to the flavor profile
- Lemon Extract: Concentrates the citrus flavor without extra liquid
- Milk: Keeps the batter smooth and the cake moist
- Fresh Lemon Zest: Intensifies the natural lemon aroma
- Cream Cheese: The key to a tangy, smooth, and luxurious frosting
- Powdered Sugar: Sweetens and thickens the frosting
- Candied Lemon Slices (optional): Adds a gourmet, decorative finish
- Sprinkles (optional): For a fun and festive touch
Smart Swaps and Ingredient Alternatives
• All-Purpose Flour instead of Cake Flour: Use 2¾ cups all-purpose flour minus 6 tablespoons, and replace those 6 tablespoons with cornstarch for a similar texture.
• Lemon Juice instead of Extract: If you’re out of lemon extract, use 1–2 tablespoons of fresh lemon juice, but note it may slightly affect the batter’s texture.
• Greek Yogurt for Cream Cheese: If needed, thick Greek yogurt can substitute cream cheese in the frosting for a lighter touch.
• Non-Dairy Milk: Almond or oat milk work well if you want a dairy-free version (excluding the frosting).
• Coconut Sugar: Swap granulated sugar with coconut sugar for a deeper, more caramel-like sweetness.
How to Make Lemon Sheet Cake with Cream Cheese Frosting
- Prep the Pan and Oven
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and line it with parchment paper. Grease again for easy release. - Mix the Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside. - Cream Butter and Sugar
In a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes. - Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon extracts. - Combine with Dry Ingredients and Milk
With the mixer on low, add half of the dry ingredients, followed by the milk, then the remaining dry mix. Stir in fresh lemon zest last. - Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes or until the center is set and a toothpick comes out clean. - Cool Completely
Allow the cake to cool in the pan, then lift it out using the parchment overhang. - Make the Frosting
Beat the cream cheese and butter together until silky. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and beat again. - Frost and Decorate
Spread the frosting evenly over the cooled cake. Garnish with sprinkles or candied lemon slices if desired.
Expert Tips for a Perfect Lemon Sheet Cake with Cream Cheese Frosting
- Don’t Overmix: Once the dry ingredients are added, mix only until just combined to keep the crumb tender.
- Use Room Temperature Ingredients: This helps everything blend evenly, resulting in a smoother batter.
- Fresh Lemon Zest is Key: Zest adds intense flavor without extra acidity — never skip it.
- Cool Before Frosting: Applying frosting to a warm cake will cause it to melt and slide off.
- Store Smart: Keep leftovers in the refrigerator, covered, for up to 5 days. Let it come to room temp before serving for best texture.
Delicious Pairings and Creative Variations
• Add Blueberries: Gently fold in 1 cup of fresh blueberries to the batter for a lemon-blueberry combo.
• Top with Toasted Coconut: For added texture and a tropical flair.
• Make it Gluten-Free: Use a 1:1 gluten-free flour blend — the cake stays surprisingly moist.
• Serve with Tea or Lemonade: A perfect pairing for afternoon gatherings or brunch.
• Sheet Pan Swap: For a thinner cake (Trader Joe’s-style), use a 10×15-inch sheet pan and reduce baking time by 5 minutes.
Seasonal Inspiration: A Sunshine Dessert for Spring and Summer
This lemon sheet cake with cream cheese frosting is ideal for brightening up spring birthdays, Easter tables, or a summer garden party. Lemon naturally feels refreshing and seasonal, making this dessert an excellent fit when you’re surrounded by blooming flowers and warmer days. The light texture and citrus punch pair perfectly with berries or floral teas, transforming any event into a sun-soaked celebration.
By using pantry staples, simple techniques, and a punch of lemony flavor, this Lemon Sheet Cake with Cream Cheese Frosting becomes an instant classic. Whether you’re a lemon enthusiast or just looking to shake up your dessert routine, this recipe delivers indulgence with every bite.
Conclusion
This Lemon Sheet Cake with Cream Cheese Frosting is the perfect dessert when you want something simple yet unforgettable. The tangy lemon base and luscious cream cheese topping create a balance of bright and rich flavors that’s hard to beat. It’s easy to prepare, customizable, and guaranteed to impress at any gathering — from casual brunches to festive parties. Whether you’re baking for a crowd or just treating yourself, this cake is a sunny, feel-good treat that deserves a spot in your recipe rotation.
Frequently Asked Questions about Lemon Sheet Cake with Cream Cheese Frosting
How do I store lemon sheet cake with cream cheese frosting?
After frosting, store the cake in an airtight container in the refrigerator for up to 5 days. To serve, let it sit at room temperature for 20–30 minutes for the best texture and flavor. If unfrosted, the cake can be stored at room temperature for 2–3 days.
Can I freeze this lemon sheet cake?
Yes, you can freeze the cake before or after frosting. For best results, wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. If already frosted, freeze slices individually on a baking sheet before wrapping. Thaw in the refrigerator overnight.
Can I make this lemon sheet cake dairy-free?
Absolutely. Substitute the butter with a plant-based alternative and use dairy-free cream cheese for the frosting. Use non-dairy milk like almond or oat milk. The texture may vary slightly, but the lemon flavor will still shine.
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Lemon Sheet Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 1 sheet cake (serves 12–16) 1x
- Diet: Vegetarian
Description
Lemon Sheet Cake with Cream Cheese Frosting is a soft, fluffy, and zesty dessert topped with a rich, tangy cream cheese frosting. Perfect for spring parties, brunches, or casual get-togethers, this easy one-pan cake delivers a burst of citrus flavor in every bite. It’s a refreshing and crowd-pleasing treat ideal for any lemon lover.
Ingredients
- 2 3/4 cups cake flour: creates a soft, tender crumb
- 2 1/2 teaspoons baking powder: ensures a light and fluffy texture
- 1/2 teaspoon salt: enhances overall flavor
- 1 cup unsalted butter: adds moisture and richness
- 1 1/2 cups granulated sugar: provides sweetness and structure
- 4 large eggs: bind the ingredients and add lift
- 2 teaspoons vanilla extract: adds depth and warmth
- 1 teaspoon lemon extract: delivers a concentrated lemon flavor
- 1 cup milk: keeps the cake moist and smooth
- 2 tablespoons lemon zest: intensifies fresh citrus flavor
- 2 blocks (8 oz each) cream cheese: the base for creamy, tangy frosting
- 1/2 cup unsalted butter (for frosting): adds richness and creaminess
- 2 1/2 cups powdered sugar: sweetens and thickens the frosting
- 1 teaspoon vanilla extract (for frosting): rounds out the frosting flavor
- Optional: sprinkles or candied lemon slices for decoration
Instructions
- Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper. Grease again lightly.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla and lemon extracts.
- Alternate adding half the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix just until combined.
- Fold in lemon zest and pour the batter into the prepared pan, smoothing the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar gradually and beat until fully combined. Mix in vanilla extract.
- Frost the cooled cake evenly and garnish with sprinkles or candied lemon slices if desired. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for smoother mixing.
- Don’t overmix the batter once dry ingredients are added to avoid toughness.
- Store leftovers covered in the fridge for up to 5 days.
- Let chilled cake come to room temperature before serving for best texture.
- Use lemon juice and zest together for extra fresh citrus flavor if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
