This moist lemon sheet cake is the perfect way to add a burst of sunshine to your dessert table any time of the year! With a vanilla-based sponge infused with fresh lemon zest and a luscious cream cheese frosting, every bite is tangy, rich, and irresistible. Whether baking for a cozy night in or looking to impress your guests, this cake is just what you need!
Best From Scratch Lemon Sheet Cake Recipe
I've seen many lemon sheet cake recipes, and unfortunately, most of them rely on boxed mixes, giving you a bright yellow sponge and all kinds of artificial add-ins. But not this one! This old-fashioned lemon sheet cake is made 100% from scratch with real lemon zest for a fresh, natural lemon flavor. Because I make this lemon sheet cake with oil and butter, it stays moist for days.
The creamy lemon cream cheese frosting is also homemade, and I take it up a notch with a gorgeous ombre effect. All it takes is one tiny drop of food coloring to create a beautifully marbled look.
Even if you're a beginner, this easy lemon cake comes together in about an hour, with no complicated steps or ridiculous ingredients required. Plus, it's super customizable!
Katalin's Tips On How to Decorate The Lemon Sheet Cake
Decorating your homemade lemon sheet cake can be as simple or creative as you want! If you're short on time, spread the frosting with a spoon and use the back to create beautiful swirls. A sprinkle of fresh lemon zest or candied lemon peel adds an elegant finish.
If you're feeling fancy, you can try piping, which instantly enhances the look, especially if you go for an ombre effect like I do in this recipe. The blend of colors makes for a stunning presentation.
For an extra pop of color and flavor, garnish your cake with fresh herbs like mint, basil, or rosemary. Not only do they complement the citrusy flavor beautifully, but they will make your cake look like it came straight from a bakery!
Making Lemon Sponge Cake From Scratch Is Easy Peasy
Making the sponge for your lemon sheet cake is a breeze, but first, you must ensure a few ingredients are at the right temperature. To emulsify correctly, your eggs, greek yogurt, and butter (unsalted butter only to avoid having a salty cake) must first be at room temperature.
Preheat your oven to 175°C / 350°F, but keep the fan off. In the meantime, grease a 9x13-inch (22x33 cm) pan or line it with parchment paper so it is easy to remove later.
Using a microplane grater, finely zest the lemons into a small bowl, then rub the zest into the granulated sugar for about a minute. This step helps to release the citrus oils into the sugar.
In a large bowl, cream the softened butter and lemon-infused sugar until light and fluffy. Add the oil, then add the room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Lastly, stir in the room-temperature Greek yogurt and vanilla extract. (If you don't have Greek yogurt, you can also use sour cream!)
Sift the all purpose flour, baking powder, baking soda, and salt into the wet mixture. Don't skip the salt – it's a necessary part of the recipe to balance the flavors. Switch to a rubber spatula to gently fold everything together until combined. Be careful not to overmix!
Transfer the batter to the prepared pan, smoothing the top with an offset spatula. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake, as this can dry out the cake.
Sweet & Tangy Lemon Cream Cheese Frosting
The butter must first be softened, and your cream cheese frosting must be very cold before you start the zesty lemon frosting.
Place the softened butter in a mixing bowl and whip it for about 2 minutes until smooth. Then, gradually add the sifted powdered sugar and continue beating for another 2 minutes until light and fluffy.
Mix in the cold cream cheese and vanilla extract, and whip for another 2 minutes to combine. While the mixer is running, slowly pour in the fresh lemon juice. Stop mixing once it is fully incorporated and reaches stiff peaks.
Transfer the finished frosting to a piping bag and chill in the refrigerator for 30 minutes before using.
Now, the Fun Part! Make the Marble Effect & Decorate
To decorate the cake, we'll color the cream cheese frosting with different shades to create an ombre effect.
Once the sheet cake has cooled completely, transfer one-third of the frosting into a piping bag fitted with a star nozzle. Then, pipe the plain white layer over the cake. Add a drop of yellow food coloring to the remaining frosting, then take half of it and pipe the next layer.
Finally, mix another drop of yellow food coloring into the remaining frosting to create the deepest shade. Finish the cake with lemon slices, mint, or basil for a fresh touch.
This is How You Store and Freeze Like a Pro
For the best flavor and texture, enjoying your lemon sheet cake fresh on the day it comes out of the oven is best. However, if you have leftovers, you can cover and store them in the refrigerator for up to two days.
If you want to freeze the cake for more extended storage, do so before frosting it (the cream cheese can become grainy once thawed). Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, before placing it in the freezer. When ready to serve, let it thaw overnight in the fridge.
Experiment With Some Different Flavors
What I love most about lemon cake recipes is that while they are simple to make, there are countless ways to customize them with different flavors and toppings!
Instead of making your cake lemon, try this recipe with orange, lime, or grapefruit zest for a refreshing twist. You can also try mixing citrus flavors!
Add poppy seeds to the batter as I do with my lemon poppy seed cupcakes, or sprinkle the top with crushed almonds, pistachios, or toasted coconut for added texture. You can also fold fresh blueberries into the batter to make a delightful lemon blueberry sheet cake, similar to my blueberry ricotta cake!
Infuse the batter with a hint of lavender, thyme, or basil, or add a touch of rose water or orange blossom water to give your cake a floral note.
Swap out the lemon cream cheese frosting for another flavor, as my cream cheese frosting recipe suggests. Or, skip the cream cheese and opt for a tangy lemon glaze, similar to my lemon brownies.
Helpful Resources to Work Around Dietary Restrictions
If you have dietary restrictions or food allergies, try modifying this recipe with alternatives like gluten-free flour (check my flour guide for options, including cake flour), an egg substitute, or vegan butter, yogurt, and cream cheese replacements.
Remember that ingredient swaps may require additional adjustments to maintain the right texture and flavor. While I can't offer specific instructions for every dietary need, my baking guides can help you find and correctly use the best substitutions.
Some More Expert Tips For Making Lemon Sheet Cake
- Room-temperature eggs, butter, and yogurt are key to a smooth, well-blended batter. Place your eggs in a bowl of warm water for 5–10 minutes to quickly bring them to room temperature. For the butter, see my guide on how to soften butter quickly. Take the yogurt out of the fridge 30–60 minutes before starting the recipe.
- Always use high-quality, full-fat ingredients, such as 82% European-style butter and cream cheese with at least 33% fat, such as Philadelphia. Lower-fat versions contain more water, which affects texture and prevents proper whipping.
- Avoid adding extra liquid by using gel food coloring. I recommend Americolor for a vibrant yellow hue with just one drop. High-quality powdered food coloring is also a great option.
- Since oven temperatures can vary, using the toothpick test rather than relying solely on baking time is best.
- If you prefer a different shape or size, check out my cake pan conversions guide to adjust this recipe accordingly.
Helpful Equipment
Precision is necessary when baking, so use a digital scale for the most accurate ingredient measurements and a digital oven thermometer to ensure you have the correct baking temperature.
You'll need a 9x13-inch sheet pan, an electric hand mixer for making the batter and frosting, and a rubber spatula to gently fold in the dry ingredients. When decorating, a piping bag and a star nozzle will give you the perfect finishing touch!
Try Some Of My Other Cake Recipes
If you loved this bright and flavorful lemon sheet cake, be sure to try my other fresh and fruity cake recipes:
Also, check out my roundup of the Top 40 Best Layer Cake Recipes, perfect for stealing the show at your next celebration!
Have You Tried This Recipe?
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Lemon Sheet Cake
Equipment
- Digital scale
- 9x13 inch sheet pan
Ingredients
Lemon Sheet Cake
- 300 g (1½ cups) Granulated sugar
- Zest of 2 Lemons
- 113 g (½ cups) Unsalted butter at room temperature
- 110 g (½ cups) Oil
- 3 Eggs at room temperature
- 240 g (1 cup) Greek Yogurt at room temperature
- 1 teaspoons Vanilla extract
- 375 g (3 cups) All purpose flour
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
Lemon Cream Cheese Frosting
- 170 g (¾ cups) Unsalted Butter 82% fat, at room temperature
- 90 g (¾ cups) Powdered sugar sifted
- 340 g (1½ cups) Cream cheese full fat (33%+) eg. Philadelphia, use it cold
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice freshly squeezed
- 1-2 drops Yellow food coloring use gel, eg. Americolor
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Lemon Sheet Cake
- Preheat your oven to 175℃ / 350℉ (no fan) and grease a 9x13-inch / 22x33 cm pan or line it with parchment paper on the bottom and sides for easy removal.
- Finely zest the lemons into a small mixing bowl using a microplane grater then massage the lemon zest into the granulated sugar for a minute.
- In a large bowl, cream the softened lemony butter and sugar together for a few minutes until light and fluffy. Add the oil, followed by the room-temperature eggs, one at a time, mixing thoroughly after each addition. Finally, stir in the room-temperature yogurt and vanilla extract.
- Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the butter mixture. Gently fold them in with a rubber spatula until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan and smooth the top with an offset spatula. Bake at 175°C (350°F) for about 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as it can cause the cake to dry out.
Lemon Cream Cheese Frosting
- Place the softened, room-temperature butter in a mixing bowl and whip it for 2 minutes. Add the sifted powdered sugar and continue whipping for another 2 minutes until the mixture is pale and fluffy. Next, incorporate the full-fat cream cheese and vanilla extract, whipping for an additional 2 minutes. Slowly drizzle in the lemon juice while the mixer is running, and stop once it's fully incorporated. Transfer the frosting to a piping bag and refrigerate for 30 minutes before using.
Assembling
- Once the sheet cake has cooled to room temperature, it's time to pipe the ombre lemon cream cheese frosting on top. Move ⅓ of the frosting into a piping bag fitted with a star nozzle and pipe the white frosting all over the cake. Next, add a drop of yellow food coloring to the remaining frosting, then take half of it and pipe it also on the cake. Finally, color the leftover ⅓ of the frosting with another drop of yellow food coloring (this will create the darkest hue), and finish the piping decoration. Garnish with lemon slices, mint, or basil.
- Serve the lemon sheet cake fresh. Any leftovers can be covered and stored in the refrigerator for 1-2 days.
Notes
- Measure your ingredients with a digital scale for accuracy.
- All cake ingredients must be at room temperature to properly emulsify: eggs, butter, and yogurt.
- For the frosting, it is important to use soft butter (that will whip up) but cold cream cheese (soft cream cheese would be too soft and harder to whip up).
- Baking this cake takes 35 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaking your cake - that would result in a dry texture.
- Cream cheese frosting is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency and stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
- For the ombre frosting, only use concentrated high-quality gel food coloring, e.g., Americolor; we don't want to ruin the frosting with cheap supermarket food coloring.
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