Lemon Sheet Cake Recipe

Name: Lemon Sheet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 2 cups cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.3333333730698 cups white sugar; 0.5 cup unsalted butter, softened; 2 large eggs, at room temperature; 1 cup yogurt; 1 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 3 cups powdered sugar; 0.25 cup freshly squeezed lemon juice; 2 tablespoons freshly squeezed lemon juice

Cook Time: 20 minutes

When faced with a slice of cake, it's hard to say no. Cakes offer endless possibilities for discovery. With an abundance of ingredients and flavors, theres no limit to how you can create them. This lemon sheet cake strikes the perfect balance between tartness and sweetness, thanks to the lemon glaze. Instead of a traditional round or square pan, were using a jelly roll pan, which helps keep the cake moist. The secret ingredient here is yogurt, with its slightly tangy flavor that balances the sweetness, while adding a soft and light texture to the cake.

The cake will be thinner than your typical layered cake, but its no less delightful. Light, moist, and infused with lemony goodness, its made with both lemon juice and zest to bring out the full citrus flavor. If you dont have yogurt, you can substitute it with sour cream, crme frache, or even applesauce, which will keep the cake moist but might give a slight apple flavor. Once the cake has cooled, top it with a sweet lemon glaze for the perfect finishing touch. Store any leftovers in an airtight in the refrigerator for up to a week.

Ingredients

Cake

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
1 cups white sugar
cup unsalted butter, softened
2 large eggs, at room temperature
1 cup yogurt
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest

Glaze

3 cups powdered sugar
cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 10x15-inch baking pan with butter or non-stick spray.

Step 2: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: In another bowl, beat together the sugar and softened butter until well combined. Add the eggs, one at a time, mixing thoroughly after each addition.

Step 4: Stir in the yogurt, lemon juice, and lemon zest. Once combined, add the flour mixture in batches, mixing until fully incorporated.

Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cake to cool completely on a wire rack.

Step 7: To make the glaze, mix the powdered sugar and cup plus 2 tablespoons of lemon juice in a bowl until smooth and well-combined.

Step 8: Once the cake is fully cooled, pour the glaze evenly over the top and spread it gently with a spatula to cover the surface.

Cook's Notes

If you prefer, you can bake this cake in a 9x13-inch pan instead of a 10x15-inch jelly roll pan. Just be sure to increase the baking time by a few minutes.

Nutrition Facts

Serving size: 1 piece (24 servings per recipe)

Calories: 186
Total Fat: 4g (6% Daily Value)
Saturated Fat: 3g (13% Daily Value)
Cholesterol: 26mg (9% Daily Value)
Sodium: 134mg (6% Daily Value)
Total Carbohydrate: 35g (13% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 25g
Protein: 2g (4% Daily Value)
Vitamin C: 2mg (3% Daily Value)
Calcium: 36mg (3% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 57mg (1% Daily Value)

The History of Lemon Sheet Cake

The lemon sheet cake, a classic American dessert, traces its origins to the early 20th century. Sheet cakes became popular because of their practicality: they were easy to bake in large quantities and served at community gatherings, potlucks, and church socials. Lemon, a fruit prized for its bright flavor and refreshing acidity, was gradually incorporated into these cakes, providing a light contrast to the richer butter and sugar base common in traditional cakes. Over time, lemon sheet cake evolved into a beloved treat, celebrated for its balance of sweetness and tangy zest.

Regional Variations

While lemon sheet cake is popular across the United States, it has regional twists that highlight local tastes. In the Midwest, the cake is often topped with a thick, creamy lemon glaze or cream cheese frosting. Southern versions sometimes include buttermilk in the batter, which adds a subtle tang and tender crumb. Coastal regions may favor a more pronounced citrus flavor, adding extra lemon zest or even a hint of limoncello for a gourmet touch. These small variations reflect how each region celebrates the bright, sunny flavor of lemon while adapting the recipe to local ingredients and preferences.

Differences from Similar Cakes

Lemon sheet cake stands apart from other lemon desserts like lemon loaf or lemon pound cake primarily due to its texture and presentation. Unlike the denser pound cake, a sheet cake is lighter and thinner, baked in a large, flat pan. Its texture is moist but tender, often enhanced with yogurt or sour cream. The glaze, poured over the cooled cake, soaks in slightly, creating a delicate balance of tartness and sweetness that sets it apart from cupcakes or layered lemon cakes, which usually emphasize frosting and decoration over simplicity and bright flavor.

Where Its Typically Served

Lemon sheet cake is a versatile dessert often featured at casual and festive gatherings alike. It is a favorite at birthday parties, bridal showers, potlucks, and summer picnics because it is easy to slice and serve in large portions. Many home bakers also prepare it as a quick weekday treat, thanks to its simple ingredients and straightforward baking process. Its light, zesty flavor makes it particularly popular in warm months when heavier desserts might feel too rich.

Interesting Facts

The addition of yogurt or buttermilk in lemon sheet cake not only adds moisture but also enhances the cake's tender crumb, making it less likely to dry out than traditional butter cakes.
Lemon zest and lemon juice serve different purposes: zest provides aromatic oils that give depth to the flavor, while juice adds acidity and brightness.
Despite its simplicity, lemon sheet cake has inspired countless variations, including raspberry-lemon, lavender-lemon, and even lemon-poppy seed sheet cakes.
Some bakers use thin slices of fresh lemon as a garnish, creating a visually striking presentation while intensifying the citrus aroma.
Because it bakes in a single, large pan, lemon sheet cake is one of the most practical cakes for feeding a crowd without complicated assembly.

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FAQ about Lemon Sheet Cake Recipe

The lemon sheet cake should be stored in an airtight container to maintain freshness. You can keep it in the refrigerator for up to seven days.

Yes, you can freeze the lemon sheet cake. To do so, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to three months. When ready to eat, thaw it in the refrigerator overnight.

Yes, if you don't have yogurt, you can substitute it with sour cream, crème fraîche, or applesauce. Keep in mind that applesauce may slightly alter the flavor, but it will still help keep the cake moist.

If the glaze is too runny, you can add more powdered sugar, a little at a time, until it reaches your desired consistency. Alternatively, you could reduce the amount of lemon juice used in the glaze.

If the lemon flavor is too strong, you can reduce the amount of lemon juice in the cake batter or glaze. On the other hand, if you want a more intense lemon flavor, try increasing the lemon zest or adding a bit more lemon juice.

A dense cake can be the result of overmixing the batter or using too much flour. To avoid this, measure your flour carefully and mix the ingredients until just combined. If the cake feels heavy, try reducing the amount of flour or adding an extra egg next time.

This recipe works best with cake flour, as it gives the cake a light, tender texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but the cake might not be as soft. You can also make your own cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.

If you bake the cake in a 9x13-inch pan instead of a 10x15-inch pan, the bake time will be longer. Expect the cake to take about 35-40 minutes to bake. Be sure to check for doneness with a toothpick.

Yes, feel free to get creative with your cake decoration! You can top the cake with lemon slices, lemon zest, or even fresh berries for added flavor and visual appeal.

Comments

Joyce Martin

12/18/2022 01:00:42 AM

Featuring a generous cup of zesty lemon juice, this cake truly delivers on the lemon flavor! I appreciated its tangy and invigorating taste, which was a refreshing departure from overly sweet desserts. However, I did notice a slightly gummy texture that could be improved. Next time, I plan to experiment with reducing the liquid content to see if that yields a better result. Baking it in a 9x13 pan took about 35 minutes. Thank you for sharing your recipe!

Brenda Collins

01/16/2024 03:27:11 AM

I made this cake for my card-playing group and a ladies' group the following week. Every single person loved it and asked for the recipe. I garnished the cake with thin slices of lemon on top and made decorative leaves using thinly sliced green apple licorice. Cooking the cake in a thick glass dish nearly doubled the cooking time. The icing was a bit runny, so I added an extra cup of powdered sugar, which ended up being too much. Next time, I will reduce the amount of juice in the icing. I used a high-quality Greek lemon yogurt, which required about 5 good-sized lemons including the zest for the cake. It was incredibly delicious, and I will definitely make it again.

Adam Clark

06/20/2024 02:50:11 PM

No adjustments were made, but I regret using so much lemon juice. It turned out incredibly tart. Additionally, the glaze was too thin. I had to refrigerate the cake to thicken it up. This is definitely not a recipe I plan on trying again.

Anthony Lee

01/14/2023 03:11:55 PM

I finally found a lemon cake that actually tastes like lemon! I baked it in a 13x9 glass pan and used cake strips, which worked perfectly. The cake turned out great, and I decorated it with lemon zest and slices. I added a drop or two of yellow food coloring to the icing to give it some extra color. Thanks for the recipe - it was fantastic!

Sarah Williams

11/30/2023 09:44:59 AM

I absolutely adored it

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Ingredients