Name: Lemon Sheet Cake with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ¼ cups granulated sugar; 1 cup salted butter, at room temperature; 2 tablespoons lemon zest; 1 cup sour cream; ½ cup lemon juice; 1 teaspoon vanilla extract; ½ teaspoon lemon extract; 3 eggs; 1 egg yolk; 2 ½ cups all-purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 3 ½ cups powdered sugar; 6 tablespoons lemon juice; 1 tablespoon lemon zest

Jump to Recipe· 4.3 from 56 reviews

If you are on the lookout for a cake that screams sunshine in every bite, then this Lemon Sheet Cake with Lemon Glaze Recipe is your new best friend. It’s a beautifully moist, tender sheet cake bursting with fresh lemon flavor balanced perfectly by a tangy, sweet lemon glaze that’s drizzled on top. This recipe is not only a crowd-pleaser but also delightfully easy to make, offering a fantastic way to brighten up a gathering or just treat yourself to a slice of citrus deliciousness anytime. The combination of zesty lemon and that glossy glaze really makes this cake a standout dessert you’ll want to share again and again.

Ingredients You’ll Need

The image shows baking ingredients neatly arranged on a white marbled surface. There are several white bowls holding different ingredients: one with a thick white cream, another with bright yellow zest, one with granulated sugar, and another with white powdered sugar. A scalloped white bowl filled with white flour is placed near two sticks of unsalted butter wrapped in yellow paper. Three golden spoons and three measuring spoons with dark wooden handles hold small amounts of white powdered substances. A small glass bowl contains a yellow liquid next to a white bowl with a single egg yolk. A larger white bowl holds three whole eggs. The whole scene has a clean, bright look with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential, each playing a key role in creating the texture, vibrant flavor, and lovely appearance of this lemon sheet cake. From the creamy butter to the zingy lemon zest, every component works together to make something truly special.

2 ¼ cups granulated sugar: Adds just the right amount of sweetness to balance the tartness of the lemon.
1 cup salted butter (room temperature): Provides moisture and richness for a tender crumb.
2 tablespoons lemon zest: The secret to that intense, fresh lemon aroma and flavor.
1 cup sour cream: Adds a subtle tang and helps keep the cake incredibly moist.
½ cup lemon juice: For real, authentic citrus brightness in both cake and glaze.
1 teaspoon vanilla extract: Enhances all the lemon flavors with a sweet warmth.
½ teaspoon lemon extract: A little boost that deepens the lemon essence.
3 eggs plus 1 egg yolk: Gives structure and richness without weighing down the cake.
2 ½ cups all-purpose flour: The foundation that holds everything together.
1 ¼ teaspoons baking soda: Helps the cake rise beautifully with a light texture.
½ teaspoon baking powder: Works alongside the soda for perfect lift.
½ teaspoon salt: Balances sweetness and enhances the overall flavor.
3 ½ cups powdered sugar (for glaze): Creates a smooth, sweet glaze that’s the perfect finishing touch.
6 tablespoons lemon juice (for glaze): Adds the zingy punch to the sugary glaze.
1 tablespoon lemon zest (for glaze): For that pretty, fresh lemon sparkle on top.

How to Make Lemon Sheet Cake with Lemon Glaze Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by heating your oven to 350°F and lightly spray a 13 x 18-inch baking pan with cooking spray. This ensures your cake will bake evenly and come out without sticking, making clean-up a breeze later on.

Step 2: Cream Butter and Sugar with Lemon Zest

In a large mixing bowl, beat the granulated sugar and room-temperature butter together until creamy and fluffy. Then stir in the lemon zest, which releases those essential oils giving your cake that irresistible citrus fragrance. This step is crucial for building the foundation of flavor and texture.

Step 3: Add Sour Cream, Lemon Juice, and Extracts

Next, mix in the sour cream, freshly squeezed lemon juice, vanilla extract, and lemon extract. These wet ingredients contribute moisture and that wonderful tangy hit, ensuring every bite is luscious and satisfying.

Step 4: Incorporate Eggs and Egg Yolk

Add the eggs and the extra egg yolk to the mixture, stirring thoroughly. Eggs bring structure to the cake and enrich its texture, helping it rise while keeping it tender inside.

Step 5: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until everything is combined. Overmixing here can make the cake tough, so gentle is the way to go.

Step 6: Spread Batter and Bake

Evenly spread the batter into your prepared pan, smoothing the top with a spatula. Place it in your preheated oven and bake for 15 to 20 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, leaving you with a cake that is perfectly baked — moist and springy.

Step 7: Make the Lemon Glaze

While the cake is still warm, mix together the powdered sugar, lemon juice, and lemon zest in a bowl until you get a smooth, pourable glaze. This glaze is the pièce de résistance, giving the cake its signature glossy finish and an extra layer of lemon flavor.

Step 8: Pour the Glaze and Let Set

Pour the glaze evenly over the warm cake, allowing it to drizzle down the sides. Let the cake cool completely in the pan so the glaze sets nicely. If you want a charming finishing touch, cut thin lemon slices and place one atop each slice for a fresh, pretty presentation.

How to Serve Lemon Sheet Cake with Lemon Glaze Recipe

A square piece of bright yellow lemon cake with a smooth, light yellow frosting layer on top is being lifted by a white spatula with a brown wooden handle. A thin, curved slice of lemon sits on the frosting as decoration. Below, a tray of the same lemon cake is seen with multiple squares, each topped with a lemon piece. The background has a soft white marbled texture and whole yellow lemons are placed slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped fresh mint or a dusting of extra lemon zest brightens up each slice perfectly. Thin lemon slices or edible flowers can add a festive look that makes this cake stunning on any dessert table.

Side Dishes

This lemon sheet cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to mellow the tartness. Fresh berry medleys, especially raspberries or blueberries, complement the citrus flavors beautifully and add vibrant color to your plate.

Creative Ways to Present

For a fun twist at parties, cut the cake into bite-sized bars and drizzle additional glaze over each. You could also layer the cake with fresh whipped cream and berries for a quick trifle, turning the Lemon Sheet Cake with Lemon Glaze Recipe into an elegant dessert option that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It keeps beautifully at room temperature for up to three days, or in the refrigerator for about a week without sacrificing moisture or flavor.

Freezing

This cake freezes well, too! Wrap the cooled, unglazed cake tightly in plastic wrap and then in foil before popping it into the freezer. You can freeze it for up to three months. Thaw overnight in the fridge, then glaze just before serving for best results.

Reheating

If you like your cake slightly warm, reheat individual slices in the microwave for 10 to 15 seconds. This brings out the softness and enhances the lemon fragrance, making it feel freshly baked each time you enjoy a piece.

FAQs

Can I use regular butter instead of salted?

Absolutely! Just reduce the added salt in the recipe slightly if you do, so your cake doesn’t end up too salty. Many bakers prefer salted butter for the flavor boost, but either option works.

What’s the best way to zest lemons?

Using a microplane grater is ideal for finely zesting lemons without the bitter white pith. It’s quick, easy, and ensures you capture those fragrant oils that make a difference in flavor.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt is a good substitute that will keep the moisture and tang. Just make sure it’s full-fat for the best texture and flavor.

Is this cake very sweet? Can I adjust the glaze sweetness?

The cake strikes a nice balance with sweetness and tartness, but you can always dial down the powdered sugar in the glaze if you prefer a less sweet finish. Adding more lemon juice can also boost tartness to your liking.

How do I know when the cake is done baking?

The best test is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.

Final Thoughts

There’s just something about this Lemon Sheet Cake with Lemon Glaze Recipe that makes it irresistible — it’s fresh, vibrant, and so tender you’ll want to savor every bite. Whether it’s for a casual family dessert or a special occasion, this cake brings sunshine to your kitchen and joy to your table. Give it a try and watch how quickly it becomes a beloved favorite among your friends and family!