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.

Lemon Sheet Cake with Cream Cheese Frosting

Name: Lemon Sheet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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