Can I make this lemon sheet cake ahead of time?

Yes, you can make this Lemon Sheet Cake with Cream Cheese Frosting up to two days in advance. Bake the cake, let it cool completely, and store it covered at room temperature. Prepare the frosting and store it separately in the fridge. Frost the cake the day you plan to serve it for the best texture and freshness.

How do I store leftovers?

Store leftover lemon sheet cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, it’s important to keep the cake chilled. Let slices come to room temperature before serving for the best flavor and softness.

Can I freeze this lemon sheet cake?

Absolutely! To freeze, wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. You can also freeze individual frosted slices in airtight containers. Thaw overnight in the fridge and bring to room temperature before enjoying.

Lemon Sheet Cake – Best Creamy Citrus Cake Recipe

Name: Lemon Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 3/4 cups cake flour: for a tender, soft crumb; 2 1/2 teaspoons baking powder: to help the cake rise; 1/2 teaspoon salt: enhances overall flavor; 1 cup unsalted butter (softened): adds richness and moisture; 1 1/2 cups granulated sugar: provides sweetness and structure; 4 large eggs: bind the batter and add fluffiness; 2 teaspoons vanilla extract: rounds out the flavor; 1 teaspoon lemon extract: enhances the lemon profile; 1 cup milk: for a smooth and moist batter; 2 tablespoons lemon zest (freshly grated): adds citrus aroma; Sprinkles (optional): for decoration; Candied lemon slices (optional): for garnish; 16 oz cream cheese (2 blocks, softened): base for frosting; 1/2 cup unsalted butter (softened): adds creaminess to frosting; 2 1/2 cups powdered sugar: sweetens and thickens the frosting; 1 teaspoon vanilla extract: flavors the frosting

Description

This Lemon Sheet Cake with Cream Cheese Frosting is a soft, fluffy, and zesty dessert that’s easy to make and perfect for any occasion. With vibrant lemon flavor and a rich, tangy frosting, it’s a crowd-pleaser that comes together in one pan, making it ideal for holidays, potlucks, or springtime treats.

Ingredients

Scale

2 3/4 cups cake flour: for a tender, soft crumb
2 1/2 teaspoons baking powder: to help the cake rise
1/2 teaspoon salt: enhances overall flavor
1 cup unsalted butter (softened): adds richness and moisture
1 1/2 cups granulated sugar: provides sweetness and structure
4 large eggs: bind the batter and add fluffiness
2 teaspoons vanilla extract: rounds out the flavor
1 teaspoon lemon extract: enhances the lemon profile
1 cup milk: for a smooth and moist batter
2 tablespoons lemon zest (freshly grated): adds citrus aroma
Sprinkles (optional): for decoration
Candied lemon slices (optional): for garnish
16 oz cream cheese (2 blocks, softened): base for frosting
1/2 cup unsalted butter (softened): adds creaminess to frosting
2 1/2 cups powdered sugar: sweetens and thickens the frosting
1 teaspoon vanilla extract: flavors the frosting

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray and line it with parchment paper. Spray again lightly.
In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together for 3–4 minutes until light and fluffy.
Add eggs one at a time, beating after each addition. Mix in vanilla and lemon extract.
Add half of the flour mixture, then pour in the milk. Mix briefly. Add remaining flour and mix until just combined.
Fold in the lemon zest gently with a spatula.
Pour the batter into the prepared pan and smooth the top.
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.
To make the frosting, beat the cream cheese and butter together until creamy.
Add powdered sugar gradually and beat until smooth and fluffy. Mix in vanilla extract.
Frost the cooled cake evenly. Garnish with sprinkles and candied lemon slices if desired.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Use fresh lemon zest for maximum flavor impact.
The cake can be made a day ahead and frosted the next day.
Store in an airtight container in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 35g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 0.5g
Protein: 5g
Cholesterol: 95mg