🎉 Introduction
When it comes to cakes that are light, zesty, and perfect for any occasion, this Moist Lemon Sheet Cake takes the crown. Baked on a sheet pan (or baking tray), this cake is wonderfully soft, fluffy, and infused with fresh lemon juice and zest. It’s the kind of dessert that feels like sunshine on a plate — tangy yet sweet, simple yet elegant.
What makes this recipe so special is its easy preparation. With just a handful of everyday ingredients, you can bake up a large cake that’s perfect for birthdays, potlucks, family gatherings, or even afternoon tea. Topped with a glossy lemon glaze, every bite bursts with refreshing citrus flavor.
🧰 Equipment Needed
- Large mixing bowls
- Electric mixer or whisk
- Baking tray (about 12×16 in / 30×40 cm)
- Parchment paper
- Grater for lemon zest
- Measuring cups & spoons
🛒 Ingredients
🥚 Fresh Produce & Eggs:
- 4 eggs, large
- Zest of 2 lemons
- Juice of 2 lemons
🌿 Dry Ingredients & Flavorings:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
🧈 Dairy Products:
- 1 cup unsalted butter, softened
- ½ cup milk
🍋 Glaze:
- 1 ½ cups powdered sugar
- 3–4 tbsp lemon juice
👩🍳 Directions
Step 1 – Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line baking tray with parchment paper.
Step 2 – Make the Batter
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
5. In another bowl, whisk flour, baking powder, and salt.
6. Gradually add dry ingredients to wet, alternating with milk, mixing until smooth.
Step 3 – Bake
7. Spread batter evenly into prepared tray.
8. Bake for 25–30 minutes, until golden and a toothpick inserted comes out clean.
Step 4 – Add Lemon Glaze
9. Mix powdered sugar with lemon juice until smooth.
10. While cake is still warm, pour glaze over and spread evenly.
11. Let glaze set before cutting into squares.
🍽️ Servings & Timing
- Servings: 16–20 pieces
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Total Time: ~45 minutes
🧊 Storage & Reheating
- Room Temp: Store covered for 3 days.
- Refrigerator: Keeps up to 5 days, stays moist with glaze.
- Freezer: Freeze in slices (without glaze) for up to 2 months. Add glaze after thawing.
🥄 Variations
- Coconut Lemon Cake: Add ½ cup shredded coconut to the batter.
- Poppy Seed Lemon Cake: Stir in 3 tbsp poppy seeds for a nutty crunch.
- Orange Twist: Replace lemon juice/zest with orange for a softer citrus flavor.
- Extra Tangy: Double the lemon juice in the glaze for extra zing.
❓ 10 FAQs
- Can I use bottled lemon juice?
Fresh lemons are best, but bottled works in a pinch. - Can I make this without butter?
Yes, replace with neutral oil for a lighter texture. - What if I don’t have a large baking tray?
Use two smaller pans or a 9×13 dish (adjust baking time). - How do I keep the cake extra moist?
Don’t overbake — remove when just cooked through. - Can I use self-rising flour?
Yes, skip the baking powder and reduce salt. - Can I add cream cheese frosting instead of glaze?
Definitely! It makes the cake richer and decadent. - Can I bake this as cupcakes?
Yes, bake 18–20 minutes in muffin tins. - Can I reduce the sugar?
Yes, reduce by ¼ cup in the batter, but glaze will still be sweet. - What if my glaze is too thin?
Add more powdered sugar until spreadable. - Can I make it ahead?
Yes, it tastes even better the next day as the lemon flavor deepens.
🏁 Conclusion
This Moist Lemon Sheet Cake is soft, tangy, and delightfully simple to make. Perfect for feeding a crowd or keeping at home for a refreshing snack, it’s a cake that brings sunshine to any table. With its zesty glaze and tender crumb, it’s guaranteed to become a family favorite.
Moist Lemon Sheet Cake – Easy & Refreshing!
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Line baking tray with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet, alternating with milk, mixing until smooth.
- Spread batter evenly into prepared tray.
- Bake for 25–30 minutes, until golden and a toothpick inserted comes out clean.
- Mix powdered sugar with lemon juice until smooth.
- While cake is still warm, pour glaze over and spread evenly.
- Let glaze set before cutting into squares.
Notes
Fresh lemons are best, but bottled works in a pinch. Can I make this without butter?
Yes, replace with neutral oil for a lighter texture. What if I don’t have a large baking tray?
Use two smaller pans or a 9×13 dish (adjust baking time). How do I keep the cake extra moist?
Don’t overbake — remove when just cooked through. Can I use self-rising flour?
Yes, skip the baking powder and reduce salt. Can I add cream cheese frosting instead of glaze?
Definitely! It makes the cake richer and decadent. Can I bake this as cupcakes?
Yes, bake 18–20 minutes in muffin tins. Can I reduce the sugar?
Yes, reduce by ¼ cup in the batter, but glaze will still be sweet. What if my glaze is too thin?
Add more powdered sugar until spreadable. Can I make it ahead?
Yes, it tastes even better the next day as the lemon flavor deepens. 🏁 Conclusion
This Moist Lemon Sheet Cake is soft, tangy, and delightfully simple to make. Perfect for feeding a crowd or keeping at home for a refreshing snack, it’s a cake that brings sunshine to any table. With its zesty glaze and tender crumb, it’s guaranteed to become a family favorite.
