Why You’ll Love This Recipe

If you love the tart, refreshing flavor of lemons, this cake is a dream come true. The cake itself is light, soft, and bursting with lemon zest and juice, while the glaze adds an extra layer of sweetness and tang. Whether you’re making it for a party, family gathering, or just because, this cake is sure to impress and leave everyone craving more. It’s quick to make, serves a crowd, and is a perfect balance of sweet and tart.

Ingredients

For the cake:

2 cups all-purpose flour, spooned and leveled
1 & 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons lemon zest (from about 4 lemons)
3/4 cup lemon juice (from about 4 lemons)
1/4 cup water
1 cup butter (2 sticks)
1/2 cup sour cream
2 large eggs

For the glaze:

4 & 1/2 cups powdered sugar, sifted
1/2 cup lemon juice (from about 2-3 lemons)
Lemon slices, quartered (for garnish)
Raspberries (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat your oven to 375°F (190°C). Spray a half sheet pan (18×12 inches) with nonstick spray or line with parchment paper. Set aside.
Prepare Dry Ingredients:
In a large bowl or stand mixer, combine the dry ingredients: 2 cups of flour, 1 & 3/4 cups of sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisk together. Grate the zest from 4 lemons to get about 2 tablespoons and whisk it into the dry ingredients. Set aside.
Prepare Wet Ingredients:
Juice 4 lemons to get 3/4 cup lemon juice and add it to a small saucepan along with 1/4 cup water. Add 1 cup (2 sticks) of butter to the saucepan and set over medium-high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles on top.
Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir or beat until combined. Add 1/2 cup sour cream and 2 large eggs, then beat until fully combined, scraping the bottom and sides of the bowl.
Bake the Cake:
Pour the batter into the prepared pan and spread it to the edges. Bake at 375°F for 12-14 minutes, or until the edges are lightly brown and have started to pull away from the pan. A toothpick inserted into the center should come out clean.
Cool the Cake:
Let the cake cool completely on a wire cooling rack.
Make the Glaze:
Sift 4 & 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until smooth. Add more powdered sugar for a thicker glaze, if desired.
Glaze the Cake:
Drizzle the glaze over the cooled cake and spread it to the edges. Let the glaze set for about 1-2 hours until it hardens.
Garnish and Serve:
Slice the cake and garnish each slice with a quarter of a lemon slice and a raspberry, if desired.
Storage:
Store the cake on the counter for the first 2-3 days, then refrigerate any leftovers.

Servings and timing

Servings: 20
Prep time: 15 minutes
Cook time: 14 minutes
Total time: 29 minutes

Variations

Different Citrus: Swap out some of the lemon juice for lime juice or orange juice for a citrus twist.
Extra Texture: Add poppy seeds to the cake for added texture.
Berry Topping: Use fresh berries as a topping for extra flavor and color.
Frosting Option: For a richer version, replace the glaze with a lemon buttercream frosting.

Storage/reheating

Storage: Keep the cake on the counter for up to 2-3 days, then refrigerate if you have leftovers.
Freezing: This cake freezes well. Wrap it tightly and freeze for up to 3 months. Thaw before serving.
Reheating: Not necessary, as this cake is best served at room temperature or chilled.

FAQs

Can I make this cake in advance?

Yes, this cake can be made ahead of time and stored for a day or two. The glaze may soften a little, but it still tastes delicious.

Can I use a different pan size?

Yes! You can use a 9×13-inch pan for a thicker cake, or a larger pan for a thinner version. Adjust the baking time if using a different size.

How can I make the glaze thicker?

Simply add more powdered sugar until you reach your desired consistency.

Can I use store-bought lemon juice?

Fresh lemon juice is best, but you can use bottled lemon juice in a pinch. The flavor will be slightly different, but still tasty.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap or foil before freezing and thaw it at room temperature when ready to eat.

What can I use instead of sour cream?

Greek yogurt or buttermilk can be used as a substitute for sour cream.

How long should I let the glaze set?

Let the glaze set for at least 1-2 hours for the best texture, but it’s still delicious if you want to serve it a little earlier.

Conclusion

This Lemon Sheet Cake with Lemon Glaze is the perfect dessert for any occasion, with its tangy flavor and moist texture. The simple ingredients and quick preparation make it a go-to recipe for feeding a crowd, and the vibrant lemon glaze adds a fresh, zesty kick. Whether you’re serving it at a summer BBQ or just for a family treat, this cake is sure to be a crowd-pleaser!