Lemon Sheet Cake

When Spring gets here I always start to crave lemon treats. I’m not sure why because growing up in FL with a lemon tree in my backyard, the lemons were usually ripe late summer, fall. However, because of said lemon tree, we had lemon juice in our freezer all year round so if I am being completely honest, I crave lemon treats ALL THE TIME. But with flowers blooming in the spring and pastel colors everywhere, I feel like I should be eating food that matches all that. Lemons just have that Spring vibe.

This lemon sheet cake was born from that craving. It is very similar to my Chocolate Sheet Cake but with a lemon twist. There is some boiling involved, but don’t be intimidated by it – it is all easy and comes together quickly. This is the perfect treat to take to a Spring or Summer picnic, BBQ, neighborhood or family gathering, etc.

The cake part is super moist – the buttermilk helps with that – and has a subtle lemon flavor. The icing is where you’ll get a more of a lemon kick from lemon juice and zest. It is the best combination and has been a hit with everyone who has tried it. Andy told me he liked them better than lemon bars – so there’s that. I LOVE lemon bars so I don’t know if I can say they are better, but they are just as good, for sure!

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Lemon Sheet Cake

Moist sheet cake with a subtle lemon flavor, topped with a lemony icing that make this the perfect spring or summer treat.

Course Dessert

Cuisine American

Keyword Lemon Sheet Cake

Prep Time 25 minutes

Cook Time 25 minutes

Servings 24

Ingredients

• 2 ½ cups flour
• 2 cups sugar
• ½ tsp salt
• ⅓ cup lemon juice
• 1 cup butter
• 1 cup water
• 2 eggs
• 1 tsp baking soda
• ½ cup buttermilk
• 1 tsp vanilla

Icing

• ½ cup butter
• 1 Tbsp lemon zest
• 4 Tbsp lemon juice
• 2 Tbsp milk
• 3 ½ cups powdered sugar
• 1 tsp vanilla

Instructions

1. Grease and flour a sheet pan (no need for parchment paper – non-stick cooking spray and flour sprinkled and tapped around the pan will work). Preheat oven to 350° F.

2. Sift the flour, sugar, and salt into a large bowl.

3. In a sauce pan, bring butter, lemon juice, and water to a boil. Pour over the flour mixture and mix on low speed.

4. In another bowl, add eggs, baking soda, buttermilk, and vanilla. Mix together and add to the flour mixture.

5. Pour in prepared pan and bake for 20-25 minutes.

Icing

1. Place butter, lemon zest, lemon juice, milk, and vanilla in a saucepan. Melt butter and mix but do not boil. Remove from heat.

2. In another bowl, place the sugar and pour in the butter mixture. Mix until there are no lumps. Spread over the cake as soon as it is done. Let cool before serving.