Lemon Sheet Cake for a Crowd: Tender, Tangy, Foolproof
Make-Ahead and Storage
This cake keeps beautifully at room temperature for up to 3 days when covered. You can also bake it a day ahead, cool it completely, wrap it tightly in plastic wrap, and refrigerate. Glaze it just before serving. If you've already glazed it, store it in an airtight container at room temperature—the glaze will stay glossy.
For dietary concerns: this recipe contains eggs, dairy, and gluten. For a dairy-free version, substitute plant-based butter and make a quick buttermilk substitute by adding 1 tablespoon of lemon juice to 1 cup of oat milk, letting it sit for 5 minutes. Always consult a qualified professional for personal dietary decisions.
Takeaway
This lemon sheet cake is the dessert you can count on. It's forgiving, feeds a crowd, and tastes like a sunny day. The balance of tangy and sweet, the tender crumb, the glossy glaze—it all comes together with simple technique and a few key ratios. Once you make it, you'll find yourself reaching for this recipe again and again.
Frequently Asked Questions
Can I use a different pan size?
Yes, but adjust baking time. A 9x13 pan will need about 30–35 minutes. A full-sheet pan (26x18) will need only 15–18 minutes. Always check doneness with a toothpick.
Why did my cake turn out dense?
Overmixing the batter develops gluten, making the cake tough. Mix just until the flour disappears. Also, ensure your butter and eggs are at room temperature so they cream properly.
Can I freeze this lemon sheet cake?
Yes. Cool the cake completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then glaze before serving.
How do I get a strong lemon flavor?
Use both lemon zest and fresh lemon juice. Zest contains aromatic oils that provide intense flavor. Avoid bottled lemon juice—it can taste flat.
Recipe: Lemon Sheet Cake for a Crowd
Equipment
- half-sheet pan (18x13 inches)
- stand mixer or hand mixer
- large mixing bowl
- whisk
- rubber spatula
- cooling rack
- serrated knife (optional)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup buttermilk (room temperature)
- For the glaze:
- 2 cups powdered sugar (sifted)
- 3 tablespoons fresh lemon juice
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a half-sheet pan (18x13 inches) and line with parchment paper, leaving overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
- Add eggs one at a time, beating well after each. Mix in lemon zest and lemon juice until combined. The batter may look slightly curdled—that's fine.
- With mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until smooth. Do not overmix.
- Pour batter into prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake for 22–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a rack for 10 minutes, then lift out using the parchment overhang and cool completely on the rack.
- For the glaze: whisk powdered sugar, lemon juice, milk, and vanilla until smooth. Pour over the cooled cake and spread to the edges. Let set for 15 minutes before slicing.