This Lemon Sheet Cake is soft, bright, and full of fresh lemon flavor in every bite.With a tender crumb, a light citrus tang, and a simple lemon glaze that soaks right into the top, this cake is perfect for spring gatherings, potlucks, or anytime you want something fresh and easy to slice and share.It bakes up in a 9×13 pan, making it simple to serve a crowd without any fuss! If you love easy sheet cakes, be sure to try my Chocolate Cake Recipe for a rich, classic option or this fun and nostalgic Ding Dong Sheet Cake.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: This gives the cake its structure.Make sure to measure it correctly so the cake stays soft and tender.Unsalted Butter: Butter adds rich flavor and keeps the cake moist.

Let it soften, so it mixes smoothly.You can use salted butter if needed; just reduce the added kosher salt slightly.Granulated Sugar: Sugar sweetens the cake and helps create a soft crumb.

Eggs: Eggs help hold everything together and add richness.Room temperature eggs mix in more easily.Out of eggs? Check out my egg substitutes to try.

Vanilla Extract: Vanilla adds a warm flavor that pairs nicely with the lemon.Whole Milk: Milk keeps the cake soft and smooth.You can use 2% milk if needed.

In a pinch, buttermilk can work for a slightly richer flavor.Lemon Zest:

Read More