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Lemon Sheet Cake

  • Prep Time:
    15 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    35 minutes

  • Yield:
    20 slices

  • Category:

  • Method:

  • Cuisine:


This Lemon Sheet Cake is ideal for a crowd! The soft, moist lemon cake is topped with a creamy and tart lemon icing that I could eat with a spoon!



  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon zest
  • 1 cup butter 
  • 1/2 cup water
  • 1/2 cup fresh squeezed lemon juice
  • 2 large eggs, lightly whisked
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract


  • 1/2 cup butter 
  • 1/3 cup lemon juice
  • 4 cups powdered sugar


  1. Cake: Preheat the oven to 375°F. Coat a 15x10x1- inch pan (jelly roll pan) with nonstick spray.
  2. In a large bowl whisk together the flour, sugar, baking soda, salt, and lemon zest. 
  3. Melt together the butter, water, and lemon juice in a medium saucepan over medium heat. Bring the mixture to a boil, stirring often. Boil for 1 minute and remove the pan from the heat.
  4. Pour the hot sugar mixture into the flour mixture and stir to combine. Add in the sour cream, eggs, and vanilla and stir until smooth. 
  5. Pour the cake batter into the prepared pan.
  6. Bake for 20-25 minutes until the center is set, or until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan for 15-20 minutes.
  8. Icing: Add your butter and lemon juice to a medium saucepan and cook over medium heat until the butter melts.
  9. Remove the pan from the heat and whisk in the powdered sugar until smooth.
  10. Pour the icing on top of the warm cake.
  11. Allow to cool entirely before slicing and serving.


store airtight for up to 3 days