Lemon Sheet Cake with Lemon Cream Cheese Frosting

A square slice of moist lemon cake with creamy white frosting sits on a white plate with a fork. In the background are lemon slices and zest, adding a fresh, bright atmosphere.

5 from 4 ratings

Lemon Sheet Cake with Lemon Cream Cheese Frosting

This lemon sheet cake is made from scratch with fresh lemon zest and fresh lemon juice for real, bright lemon flavor in every bite. Topped with a tangy lemon cream cheese frosting and baked in a 9x13 pan, it is the perfect dessert for any gathering.

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Keyword: 9x13 lemon cake, lemon cake, lemon cake 9x13 inch pan

Servings:

Author: Beth

Ingredients

Lemon Cake

4 Tbsp lemon zest about 4-5 lemons
⅓ cup (80g) fresh lemon juice
3 cups (360g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1¾ cups (346g) granulated sugar
1 cup (226g) unsalted butter room temperature
¼ cup (50g) vegetable oil
4 large eggs room temperature
1 cup (227g) buttermilk room temperature

Lemon Cream Cheese Frosting

8 oz (226g) cream cheese room temperature
½ cup (113g) unsalted butter room temperature
1-3 Tbsp lemon juice
3-5 cups (339-567g) powdered sugar
⅛ tsp salt

Instructions

Lemon Cake

Zest and juice your lemons before getting started. You'll need 4 Tbsp of zest (about 4-5 lemons) and ⅓ cup of fresh lemon juice. Set both aside.
Preheat your oven to 350°F. Grease or line a 9x13 inch pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3 cups (360g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
In a large bowl, rub the lemon zest and granulated sugar together with your hands for 60 seconds.
4 Tbsp lemon zest, 1¾ cups (346g) granulated sugar
Add in the butter and oil and beat on medium speed for 2-3 minutes until light and fluffy.
1 cup (226g) unsalted butter, ¼ cup (50g) vegetable oil
Add the eggs, buttermilk and lemon juice. The mixture will look curdled, do not panic.
4 large eggs, 1 cup (227g) buttermilk, ⅓ cup (80g) fresh lemon juice
With the mixer on low, gradually add the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and spread into an even layer. Bake for 27-35 minutes, or until a toothpick inserted in the center comes out clean and the edges are just starting to pull away from the pan. Dark pans will bake faster than light pans.
Let the cake cool in the pan before frosting.

Lemon Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, 2-3 minutes.
8 oz (226g) cream cheese, ½ cup (113g) unsalted butter
Add the lemon juice, beat again.
1-3 Tbsp lemon juice
Gradually add 3 cups of powdered sugar and the salt, mixing on low until combined.
3-5 cups (339-567g) powdered sugar, ⅛ tsp salt
Taste to determine if you want more powdered sugar, if so add an additional 1-2 cups of powdered sugar. Or taste to determine if you want to add more lemon juice, if so add an additional 1-2 tablespoons of lemon juice.
Spread the frosting over the fully cooled cake.

Video

Nutrition