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Lemon Sheet Cake

A bright and delightful lemon sheet cake, perfect for any occasion, with a balance of sweetness and tartness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Can be substituted with Greek yogurt for lower-fat option.
  • 4 large eggs Use room temperature for better incorporation.
  • 0.5 cup milk
  • 0.25 cup lemon juice
  • Zest of 2 lemons Increase for a stronger flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add butter, eggs, milk, lemon juice, and lemon zest. Blend until smooth.
  4. Pour batter into the prepared baking pan, spreading it evenly.
Baking
  1. Bake for 25-30 minutes. Check with a toothpick; it should come out clean.
  2. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Once cooled, frost with cream cheese or sour cream frosting.

Notes

Dust with powdered sugar, or garnish with fresh berries or lemon wedges. Pairs well with whipped cream or vanilla ice cream. Can drizzle a lemon glaze for added flavor.