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–+ servings
Lemon Sheet Cake

Zesty Lemon Sheet Cake That'll Brighten Your Day

This Lemon Sheet Cake is a delightful, fluffy treat that perfectly embodies the essence of fresh lemons and is easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with coconut sugar for deeper flavor.
  • 2 tablespoons Lemon Zest Always use fresh zest.
  • 1/2 cup Unsalted Butter Can be swapped with vegan butter.
  • 1/4 cup Oil Melted coconut oil is a great substitute.
  • 3 large Eggs Substitute with flax eggs for vegan option.
  • 1 cup Greek Yogurt Can use sour cream or dairy-free yogurt.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
  • 1 3/4 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1/2 teaspoon Salt Essential for balancing sweetness.
  • 1 teaspoon Baking Powder Leavening agent for rising.
  • 1/2 teaspoon Baking Soda Also a leavening agent.
For the Frosting
  • 8 ounces Cream Cheese Use full-fat for richest flavor.
  • 2 cups Powdered Sugar Sift for smoother texture.
  • 2 tablespoons Lemon Juice Fresh juice works best.
  • 1/4 cup Softened Butter Allow to sit at room temperature.
  • 1 teaspoon Vanilla Extract Pure extract recommended.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • spatula
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.
  2. Zest your lemons into a medium bowl and combine the granulated sugar with the lemon zest, rubbing together to release the oils.
  3. In a large mixing bowl, beat together softened butter and the lemon-infused sugar until light and fluffy, about 3-5 minutes. Gradually mix in the oil, then add the eggs one at a time.
  4. Stir in the Greek yogurt and vanilla extract until smooth, mixing gently to avoid overmixing.
  5. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt, then fold into the wet ingredients until just combined.
  6. Pour the batter into the prepared baking pan and bake for about 35 minutes or until a toothpick comes out clean.
  7. While the cake cools, prepare the cream cheese frosting by whipping softened butter then gradually adding powdered sugar, cream cheese, vanilla extract, and lemon juice until fluffy.
  8. Once the cake is completely cooled, frost generously with the cream cheese frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing the batter.

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