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This is the only lemon sheet cake recipe you’ll ever need! Light, soft, and fluffy, it’s bursting with fresh lemon zest and finished with creamy swirls of lemon buttercream frosting. Made completely from scratch, it’s the perfect treat for lemon lovers!
My kind of lemon cake perfection is golden, fluffy, and just the right amount of sweet! With plenty of lemon buttercream frosting swirls and a shower of festive sprinkles, this light and zesty cake is perfect for any celebration.
Pro tip: If you’re a cream cheese frosting fan, you may also enjoy this cake topped with sweet and tangy lemon cream cheese frosting!
Love all things lemon? Find more delicious ideas in my collection of lemon desserts!
Ingredient Notes
- Lemons – Sweeter and more floral than regular lemons, fresh Meyer lemon zest and juice infuse both the cake and frosting with plenty of lemon flavor. If you don’t have access to Meyer lemons, feel free to substitute regular lemons.
- Buttermilk and Greek yogurt – This combo is magic. The Greek yogurt makes the cake super moist and flavorful, while the buttermilk keeps it light and fluffy.
- Cake flour – If you’re after that soft, bakery-style texture with a fine crumb, cake flour is the secret.
How to Make Lemon Sheet Cake
Cake Pan – Bake this cake in a 13 x 9-inch rectangular baking pan. To prepare the pan for baking, spray generously with nonstick spray. If you’re concerned about sticking, you can also line the pan with parchment paper.
Make Cake – Whisk together dry ingredients in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla.
Add eggs one at a time and beat until combined. Combine buttermilk, Greek yogurt and lemon juice in a small bowl. With mixer on low speed, add flour mixture in 3 additions, alternating with buttermilk mixture.
Spoon cake batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
Bake Cake – Bake for 25 to 27 minutes, or until the top and edges are golden and a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Transfer the pan to a wire rack and let the cake cool completely before frosting.
Lemon Frosting – Beat butter, salt, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Add lemon juice and milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
Assemble Cake – Dollop frosting over cooled cake and swirl with an offset spatula. Top with sprinkles, then chill the cake for 20 minutes in the refrigerator before slicing and serving.
Best lemon cake recipes:
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Soft Fluffy Lemon Sheet Cake
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 57 minutes
- Yield: 15-18 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best soft and fluffy lemon sheet cake topped with swirls of lemon buttercream frosting! Flavored with fresh lemon zest and super moist thanks to buttermilk and Greek yogurt, you’ll love this homemade lemon sheet cake.
Ingredients
Cake
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 2 Tbsp lemon juice
Frosting
- 1 cup unsalted butter, at room temperature
- 1/2 tsp salt
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 Tbsp lemon juice
- 2 Tbsp milk
Instructions
- Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray.
- Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk, Greek yogurt and lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake cake for 25 to 27 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
- Make lemon frosting: Beat butter, salt, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add lemon juice and milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
- Assemble cake: Dollop frosting over cooled cake and swirl with an offset spatula. Top with sprinkles, then chill cake for 20 minutes in the refrigerator before slicing and serving.
Notes
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Make ahead: The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake with plastic wrap and chill overnight in the fridge. Bring to room temperature before serving.
My daughter loves lemon now. I can’t wait to make this for her. She will be delighted, I know this going to be wonderful. Love Meyer lemon desserts.
This recipe for lemon sheet cake will be just perfect to serve my MM friends this summer. It sounds refreshing and lite. Thank you, Laura