Lemon Sheet Cake (Easy Lemon Cake with Lemon Glaze)
Lemon Sheet Cake is the BEST lemon cake recipe…a super moist, homemade, lemon-infused Texas sheet cake topped with a tangy lemon glaze. Better yet, this easy lemon cake feeds a crowd!
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For a fall twist on sheet cake, you'll also love this Caramel Apple Cake!
Official spring may still be around the corner, but springtime has nonetheless started teasing us with its warmer temps and pops of green and flush of flowering. So what say we celebrate with a scrumptious, from-scratch, easy Lemon Sheet Cake?
Lemon Sheet Cake
Y'all know what Texas sheet cake is, right? Traditionally, it's a giant slab of chocolate cake baked in a nice, big sheet pan. The batter is stirred together in a pot on the stove and, once the cake comes out of the oven, a glorious warm frosting is poured right over the cake. It's extremely sweet, moist, and decadent...and it's always a hit.
Personally, however, I've always been a bigger fan of white cake than chocolate cake. So years ago, I started making Vanilla Texas Sheet Cake Cupcakes. Those eventually morphed into a White Texas Sheet Cake. And just last month, I decided to give my tried-and-true recipe a lemon twist.
WHY DID I NEVER THINK TO MAKE LEMON SHEET CAKE BEFORE?!?!
I adore lemon desserts, as evidenced by the fact that not too long ago I shared Lemon Fruit Dip. I've also previously shared one of my favorite lemon cake recipes, Lemon Pound Cake. But wow. This Lemon Sheet Cake is right up there as well!
The first time I ever made it, I took the remnants of this delicious Lemon Sheet Cake to a pool party, and it was met with rave reviews. Everyone loved it, and for good reason.
The cake itself is incredibly moist.
The lemon flavor is prominent but not overpowering.
And the tangy sweet glaze takes it over the top!
Ingredients
The ingredients for this Lemon Sheet Cake are pretty standard to most Texas sheet cakes. This version is simply infused with a big burst of lemon!
Here are a few notes on some of the most important ingredients in this recipe:
- Butter. No need to soften it as it's going to be melted in a big ol' pot.
- Water. To mix with the melted butter. I know it sounds weird, but 'tis the way of a Texas sheet cake.
- Lemon juice + lemon zest. Two large, juicy lemons yield approximately ½ cup of lemon juice and 2 tablespoons lemon zest. So you'll probably need three large lemons for this recipe...but I'd buy at least four, just in case. And while fresh-squeezed juice is hard to beat, if you decide to save time and opt for a bottle of pure, all-natural lemon juice (as opposed to lemon juice with additives), your cake will still turn out great.
- Flour, sugar, baking soda, + salt. The usual cake ingredients.
- Sour cream + eggs. When you stir in the sour cream, it considerably cools down the warm batter. But just to be safe, I usually crack the eggs into a separate bowl and temper them (whisk them and then gradually stir in some of the warm batter). Then I scrape all of the tempered egg mixture into the pot and quickly stir it into the batter. This helps ensure that the eggs won't scramble when they hit the warm batter.
- Vanilla extract + lemon extract. For an extra boost of flavor.
Lemon Glaze Ingredients
The metaphorical cherry on top of this Lemon Sheet Cake is its topping of tangy lemon glaze. The ingredients are simple!
- Lemons. You already need lemon juice and lemon zest for the lemon cake recipe, and you'll need a bit more for the lemon glaze.
- Powdered sugar. Used to both sweeten and thicken the lemon glaze recipe.
How to Make Lemon Sheet Cake
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
As for making this Lemon Sheet Cake, it really is a quick and easy recipe that basically involves melting butter in a pot and then stirring in the other ingredients!
- In a large pot set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil.
- Remove pot from the heat and allow the butter to cool for at least 5 minutes. Then briskly stir in the flour until smooth.
- Blend in the sugar, sour cream, and lemon zest.
- Stir in the eggs until fully incorporated. Just to be safe, I recommend tempering them first (as explained under the "Ingredients" heading above and again in the recipe card).
- Mix in the vanilla and lemon extract.
- Sprinkle the baking soda and salt over the top of the batter and stir them in until all ingredients are well blended.
- Spread the batter into a greased sheet pan.
- Bake until a toothpick tests done!
How to Make Lemon Glaze for Lemon Sheet Cake
After the sheet cake comes out of the oven and is cooling, make the lemon glaze.
- Measure powdered sugar into a bowl, and whisk in fresh lemon juice and lemon zest.
- Once the Lemon Sheet Cake is cool, pour the glaze over it and spread into an even layer.
- Chill for a bit until the glaze is set, slice into squares, and garnish each slice with a quarter of a fresh lemon slice (if desired).
- And now there's nothing left to do but ENJOY a slice of scrumptious Lemon Sheet Cake!
Tips, Tricks, & Equipment
- The sheet pan used for this lemon cake recipe measures 18- by 13- inches with a 1-inch rim, commonly referred to a half sheet pan.
- The key to avoiding an overly-thick batter is to allow the butter mixture to cool down before stirring in the flour. I like to use a big wooden spoon.
- Pour the lemon glaze over the top of the cake and immediately spread it into an even layer (an offset spatula makes this job easier). The layer of glaze will be thin, but it's sweet and tangy enough that that's all the cake needs!
- Cover any leftover Lemon Sheet Cake with plastic wrap (I prefer Press 'n Seal). Pull the plastic wrap taut and store the cake in the refrigerator. If you want to increase the odds that the plastic wrap doesn't stick to the glaze, use small pieces of lemon to garnish each slice of cake, as shown in the photos in this post. This will provide a higher "layer" that the plastic wrap can rest on without touching the glaze.
- If you have leftover lemon juice after zesting and juicing your lemons, you can always freeze it in 1-tablespoon portions in ice cube trays. Once frozen, pop the cubes out of the tray and store in a plastic zip-top bag in the freezer. Thaw as needed for future recipes.
So welcome spring with this delectable, showstopping Lemon Sheet Cake! At two dozen servings, it'll feed a crowd, making it perfect for parties and gatherings. The fact that it's a huge hit for any occasion is just icing on the cake...err, lemon glaze on the sheet cake. 😉
More Citrus Treats
- Whole Wheat Lemon Blueberry Muffins
- Orange Pound Cake
- Lemon Sugar Baked Donuts
- The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting
- No-Bake Frozen Margarita Pie
- Lemon Cooler Cookies
Lemon Sheet Cake (Easy Lemon Cake with Lemon Glaze)
Video
Ingredients
FOR THE CAKE:
- 1 ¼ cups (2 ½ sticks) unsalted butter
- 1 cup water
- ½ cup fresh lemon juice
- 2 ½ cups all-purpose flour
- 2 ½ cups sugar
- ⅔ cup sour cream
- 2 tablespoons lemon zest
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
FOR THE GLAZE:
- 3 ½ cups powdered sugar
- 6 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
- In a large pot set set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool for at least 5 minutes. Then briskly stir in the flour until smooth, immediately followed by the sugar, sour cream, and lemon zest.
- Temper the eggs by beating them in a separate bowl and then slowly and gradually whisking in spoonfuls of warm cake batter to bring up the temperature of the eggs. Then stir the tempered eggs into the pot of cake batter until fully incorporated. Mix in the vanilla and lemon extract. Finally, sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well blended.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before glazing.
FOR THE GLAZE:
- Once the cake is cool, measure the powdered sugar into a bowl and stir in the lemon juice and zest until completely smooth. Add a bit more lemon juice if the glaze is too thick or a little more powdered sugar if it's too thin.
- Pour the glaze over the cooled cake and immediately spread into a thin, even layer. If desired, garnish the cake with quarters of lemon slices. Chill (uncovered) for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.
Equipment Needed
Notes
- The key to avoiding an overly-thick batter is to allow the butter mixture to cool down before stirring in the flour. I like to use a big wooden spoon.
- The lemon glaze will be thin once it's spread over the cake, but it's so sweet and tangy that not much is required.
- I prefer using Press 'n Seal to cover leftover Lemon Sheet Cake. Pull the plastic wrap taut and press it along the edges of the pan. If you want to increase the odds that the plastic wrap doesn't stick to the glaze, use small pieces of lemon to garnish each slice of cake, as shown in the photos in this post. This will provide a higher "layer" that the plastic wrap can rest on without touching the glaze.
Nutrition
Post originally published on June 1, 2018, and updated on April 9, 2021, and March 5, 2024.
Hello! I made this Cake for a Party.
It seemed to have came out Fine!
However, I haven't had a Chance to Try it Yet! But! I Notice in Your Video it Looks Like you are using more than 2 Eggs?
In Your instructions it Only states 2 Eggs.
I'm Confused? Wouldn't this Effect the Height & Moisture of the Cake?
Hi DeAna! Hmmm...I just watched the video again, and it only shows two eggs. That is the correct measurement for this recipe. Hope that helps! 🙂
Im a baker myself. Loved this cake , will be making it for the rest of my baking days!! Ty!
Made two times for church functions. This cake is delicious, and makes a lot!🍋💕
I made this cake for a community church dinner, and everyone loved it. Luckily, it makes a lot! I was just asked if I will make it again for this Sunday at our Lenten dinner at church. The texture is divine, and the flavor just can’t be beat! Thank you! 🍋💕😊
This cake is delicious!! I brought it to a church dinner, and everyone could not get enough. Luckily, it makes a lot! Make this cake. You will not regret it! 🍋💕
I am making the cake right now ( I need 2 layers for my triple layer cake), and the first batch of batter came out very thick, almost cookie dough consistency, as mentioned by previous reviewers. I made a minor adjustment for the 2nd batter batch and it came out the perfect consistency of the cake batter. Solution: let the butter/water/lemon juice mix cool a bit. The hot mix after addition of the flour basically makes a roux... Let it cool, and you will have the perfect batter.
I followed the recipe to the "T" and checked every ingredient. I too found the batter really thick and stiff. But I baked it for 18 mins and it turned out just awesome!! I took this to a church pot luck and it was devoured. Everybody loved it. I just love anything with lemon. A new favorite for a crowd. Thank you!!
I'm so glad that this cake was a hit, Hope! The batter is definitely thicker than typical cake batter. But I'm happy to hear that you gave it a shot and your cake turned out great. 🙂
Fabulous cake. The batter smells amazing after it is all mixed. I had no problem with the consistency of the batter BUT I’m a spoon and scrape girl. Mine was thick but totally pourable. Thank you!!
Same with me re: the thickness; no way it could be poured. I think the video is very misleading. I kept re-checking the recipe to see what I did wrong. In the oven now, so we'll see.
I'm sorry your batter was too thick, but the video is not misleading...that's the consistency of the batter when the ingredients are measured correctly. Flour should be fluffed, spooned into the measuring cup, and leveled off. If it's packed down when scooped, too much will end up in the measuring cup and the batter (any batter) will be too thick.
My batter definitely did not pour. It cooked very bumpy, not smooth. I wondered if the liquid ingredients are correct.
The measurements in the recipe are correct, Betty Ann. I'm sorry you had difficulties! You can watch the video just above the recipe to see how the batter should look before you pour it into the pan.
Made this cake for our church BBQ fundraiser and it was a HUGE hit! This one's a keeper. Thank you!
You're welcome, Lisa...I'm so glad everyone enjoyed this cake. 🙂
Can this be frozen before adding the glaze. If so should it be thawed before adding glaze?
Hi, Teresa! Yes, I think you could tightly wrap and freeze this cake unglazed. But then I would definitely allow it to thaw before topping with the glaze.
I made this cake for the 4th of July and it was great! I kept it in the refrigerator and stayed moist.
So happy to hear that it was a hit, Candi! 🙂
I made this today and my batter was very thick and I had to spread it in the pan instead of pouring it (as shown in the video). I wonder if I should have sifted my flour before measuring it? I'm waiting for the cake to cool to see how the texture and flavor are.
Hi Marci! I never sift the flour for this recipe but I do fluff it and level it before measuring. This batter is thicker than a typical cake batter. However, if it was as thick as you described it (spreadable rather than pourable), you could add a little more sour cream or a small splash of milk to loosen it up. But hopefully your cake turned out anyway! 🙂
I just whipped this up for a summer party this afternoon! But my batter is not like any other i have ever seen. Its thick almost like cookie dough but softer. I hope it turns out! Ill let you know!
Hi, Nicole! Your description actually sounds about right. This cake batter is definitely a bit thicker than most. You can watch the video just above the recipe if you'd like a visual. At any rate, I hope your cake turned out and that everyone enjoyed it! 🙂
Hi! How long will this keep in the refrigerator? I'd like to make it in advance of a gathering I'm hosting. It looks AMAZING!
You can definitely make this cake a day in advance, Mary. After that, the glaze might not look as "perfect," but the leftover cake will stay moist and remain delicious for up to a week or so. 🙂
Your Lemon Texas Sheet Cake looks and sounds absolutely delightful for the summertime!
I hope you enjoy it, Dennis!
Can this be made Gluten Free? I worry about what a starch-based flour will do when heated...but I was wondering if you've done it yet....
Hi Pam! I'm so sorry that I can't offer any advice, but I've never tried making this recipe gluten-free.