Heavenly Lemon Sheet Cake with Cream Cheese Frosting

There’s something magical about a perfectly executed lemon cake. This recipe combines the bright, sunny flavors of fresh lemons with a buttery-soft crumb that practically melts in your mouth. But what really takes this cake over the top is the cloud-like cream cheese frosting – thick, creamy, and just sweet enough to complement the subtle tartness of the cake. We’ve been perfecting this recipe for years, and it never fails to draw compliments at potlucks, family gatherings, or any occasion that calls for a slice of something special.

What makes this sheet cake version particularly wonderful is its simplicity. No fussy layers to stack, no complicated decorations needed – just pure, lemony goodness topped with billowy frosting and a scatter of fresh zest that makes every slice look like sunshine on a plate.

Ingredients

For the Cake:

• 3 cups all-purpose flour, sifted
• 2 cups granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup vegetable oil
• 1 cup whole milk, room temperature
• 2 tablespoons fresh lemon zest (from about 2-3 lemons)
• 1/3 cup fresh lemon juice
• 1 teaspoon alcohol free vanilla extract

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened (2 blocks)
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon alcohol free vanilla extract
• Pinch of salt

For Garnish:

• Zest of 2 fresh lemons, carefully removed in long strips

Instructions

1. Start by positioning your oven rack in the center and preheating to 350°F (175°C). Grease a 9×13 inch baking pan, line with parchment paper, leaving some overhang for easy removal, and grease the parchment.
2. In a large mixing bowl, whisk together your sifted flour, sugar, baking powder, and salt until well combined. Make a well in the center – this will make mixing easier later.
3. In a separate medium bowl, whisk together your eggs, vegetable oil, milk, lemon zest, lemon juice, and vanilla until well combined. The mixture should be bright yellow and fragrant with lemon.
4. Pour your wet ingredients into the well in your dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Stop as soon as you no longer see flour streaks – overmixing is the enemy of tender cake!
5. Pour the batter into your prepared pan, using your spatula to smooth the top. Give the pan a couple of gentle taps on the counter to release any air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be light golden, and the cake should spring back when gently pressed.
7. Let the cake cool in the pan for 10 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely.

For the Frosting:

1. In a large bowl using an electric mixer, beat the softened cream cheese and butter together until completely smooth and creamy, about 2-3 minutes. Don’t skip this step – it’s crucial for silky frosting!
2. Gradually add the sifted powdered sugar, mixing on low speed after each addition. Add the vanilla and salt, then increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.
3. Once the cake is completely cool, spread the frosting evenly over the top. Create decorative swirls using the back of a spoon or an offset spatula.
4. Finally, garnish with fresh lemon zest curls, distributing them evenly across the top.

Pro Tips for Success

1. Temperature Matters: Room temperature ingredients are crucial for this recipe. Cold eggs or milk can cause your batter to curdle and affect the cake’s texture. Set everything out at least an hour before baking.
2. Zesting Success: When zesting your lemons, use light pressure and avoid the white pith beneath the yellow skin. The pith is bitter and can affect your cake’s flavor. For those gorgeous garnish curls, use a channel knife or carefully remove long strips with a regular zester.
3. Frosting Perfection: If your cream cheese frosting seems too soft, pop it in the fridge for 15-20 minutes before spreading. This makes it easier to create those beautiful swirls you see in the photo.
4. The Parchment Trick: Don’t skip the parchment paper lining! It not only ensures easy removal but also keeps the bottom of your cake from over-browning.

Serving Suggestions

This cake shines as a standalone dessert, but there are several ways to make it even more special:

• For a gorgeous presentation, serve slices on vintage plates with a fresh mint leaf and a few fresh raspberries or blackberries for color contrast.
• Pair with a cup of Earl Grey tea or a bright citrus-infused green tea for an elegant afternoon treat.
• For summer gatherings, serve slightly chilled with a side of macerated strawberries.
• If serving for a celebration, add some candied lemon slices alongside the zest garnish for extra flair.

Store this cake covered in the refrigerator for up to 5 days, though it’s at its absolute best within the first 3 days. Always let refrigerated slices stand at room temperature for 15-20 minutes before serving – the flavors bloom and the texture becomes perfectly tender when the chill comes off.

This recipe has become my go-to for so many occasions, and we hope it becomes one of your favorites too. There’s nothing quite like seeing people’s faces light up when they take their first bite of this bright, lemony dream of a cake!