This easy lemon cake is made in a 9x13 inch pan with 2 frosting options - choose between a simple lemon glaze or lemon buttercream frosting. Lemon sheet cake is moist, tangy, and bursting with fresh lemon flavor.
Course Dessert
Cuisine American
Keyword easy lemon cake recipe homemade lemon cake, lemon cake, lemon cake 9x13 inch pan, lemon cake from scratch, lemon cake gluten free, lemon cake recipe, lemon cake with glaze, lemon sheet cake, lemon sour cream cake, recipe for lemon cake from scratch
Choose between a lemon buttercream frosting or a simple lemon glaze.The lemon buttercream frosting is creamy and bright. The lemon glaze is more tangy and fresh.
Lemon Frosting
3sticksunsalted butter, softened1 1/2 cups
2tbspfresh lemon juicethis is about 1 1/2 lemons
3 ½ - 4 ½cupspowdered sugar
Lemon Glaze
2cupspowdered sugar
¼cupfresh lemon juice
zest of 1 lemon
Instructions
Lemon Cake
Preheat the oven to 350º F.
Spray a 9x13 inch baking pan with non-stick spray.
In a bowl combine the flour, baking powder, salt, sugar and lemon zest.
In a separate bowl combine the eggs, milk, sour cream, vanilla extract, and lemon juice. Whisk lightly.
Gently combine the wet ingredients into the dry ingredients, mixing with a spatula until combined.
Pour the cake batter into the pan and bake for 27-30 minutes or until a tooth pick inserted in the center comes out clean.
Allow the cake to cool before adding the frosting.
Lemon Frosting or Lemon Glaze - you pick!
Lemon Frosting
Using an electric mixer, cream the butter for 1-2 minutes, until fluffy and whipped.
Add in the lemon juice, beat again.
Gradually add the powered sugar, scraping down the sides of the bowl, until everything is incorporated.
Lemon Glaze
In a bowl combine the powdered sugar, lemon juice, and lemon zest until the powdered sugar is incorporated and the consistency is runny.
Pour the glaze over the cake. You can choose to let the glaze set before cutting or not.