Desserts > Cakes > Sheet Cakes > Brownie Sheet Cake Recipe

Lemon Sheet Cake with Cream Cheese Frosting

This Lemon Sheet Cake is incredibly moist and tangy, thanks to the lemon zest and juice in the batter. Topped with a luscious cream cheese frosting, it's the perfect dessert for spring and summer gatherings. Easy to make and perfect for a crowd.

Prep Time
25 minutes
Cook Time
25-30 minutes
Servings
16-20
Ingredients
  • 3 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 1/2 cups Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 tablespoons Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 cup Boiling Water
  • 8 oz, softened Cream Cheese
  • 1/2 cup, softened (1 stick) Unsalted Butter
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons, for frosting Lemon Juice

Prepare the Baking Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, line with parchment paper leaving an overhang for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, lemon zest, and lemon juice.

Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Add Boiling Water

Gradually pour in the boiling water while mixing on low speed. The batter will be very thin. This step is crucial for a moist cake.

Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

Prepare the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and lemon juice. Beat until light and fluffy.

Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can optionally garnish with lemon zest or slices.

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FAQ

  • Can I use bottled lemon juice?

    Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.
  • How do I store the lemon sheet cake?

    Store the lemon sheet cake in the refrigerator, covered, for up to 4 days.
  • Can I make this cake ahead of time?

    Yes, you can bake the cake a day ahead of time and store it, tightly wrapped, at room temperature. Frost just before serving.