This easy moist Lemon Sheet Cake Recipe is tangy and so easy to make from scratch! Every bite of this cake is bursting with fresh lemon flavor,
Looking for more lemon cake recipes? Try my Lemon Poke Cake (AKA Strawberry Poke Cake) or my Lemon Cake Cookies.
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Top Tips
- Enhance the lemon flavor in a cake is to use both lemon zest and lemon juice for a vibrant and balanced citrus taste.
- For easier removal, line the pan with parchment paper.
Variations
- Simply whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle the glaze over the cooled lemon sheet cake before serving. Enjoy the burst of citrus flavor!
- Vanilla extract: Adding 1 teaspoon of vanilla extract to your lemon cake batter can complement the lemon flavor nicely, creating a delicious vanilla lemon sheet cake with a subtle hint of vanilla that enhances the overall taste.
- Lemon Blueberry Sheet Cake: Fold fresh or frozen blueberries into the batter before baking for a burst of flavor and color.
- Lemon Raspberry Sheet Cake: Add fresh raspberries to the batter for a tangy and sweet twist.
- Lemon Coconut Sheet Cake: Sprinkle shredded coconut on top of the cake batter before baking for a tropical flavor sensation.
- Lemon Strawberry Sheet Cake: Sprinkle chopped strawberries on top of the cake after baked.
Substitutions
- You can also use lemon cake mix instead of making this recipe from scratch.
- Flour: You can substitute all-purpose flour with whole wheat flour for added fiber, or gluten-free flour blend for a gluten-free version.
- Sugar: If you prefer a less refined option, you can use coconut sugar, honey, maple syrup, or a sugar substitute like erythritol or stevia. Keep in mind that liquid sweeteners like honey or maple syrup may affect the texture and moisture content of the cake, so you may need to adjust the recipe accordingly.
- Butter: To make the cake dairy-free, you can substitute butter with a plant-based alternative like vegan butter or margarine, or with coconut oil.
- Eggs: If you're vegan or allergic to eggs, you can use a commercial egg replacer, mashed banana, applesauce, or a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit until gel-like).
- Milk: Instead of cow's milk, you can use almond milk, coconut milk, soy milk, or any other plant-based milk.
- Lemon: If you don't have fresh lemons or lemon juice, you can use bottled lemon juice. However, fresh lemon juice will typically provide a brighter flavor.
- Lemon Zest: The zest of other citrus fruits like lime or orange can be used as a substitute for lemon zest if desired.
- Cream Cheese Frosting: Instead of traditional cream cheese frosting, you can make a dairy-free version using vegan cream cheese or coconut cream.
Storage
- Refrigerator: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from the refrigerator. Properly stored, the cake can last for up to 5-7 days in the refrigerator.
Ingredients
- oil or oil spray for greasing the pan
- butter
- all purpose flour
- pecans
- cream cheese
- whipped topping
- powdered sugar
- lemon pudding or your choice of flavor
- milk
- pecans for garnishing
Instructions
The golden rule in baking: Preheat oven to 350F and oil or oil spray for greasing the 9x13 inch pan.
To make the crust, in a large bowl mix together the butter and all-purpose flour:
Next, add the pecans:
The cake crust should be well mixed, just like this:
Add the crust (flour mixture) to the pan, press down, and bake in the oven at 350F for 15-20 minutes. After baking it, remove from the oven and allow to cool completely:
In another bowl, add the cream cheese, whipped topping, powdered sugar and mix together then set the bowl aside. (Feel free to use a stand mixer on medium speed):
In another bowl, add the pudding, 3 cups of milk and whisk until it forms a custard:
To layer, first pour the cream cheese mixture (not all of it, because you will need some later):
Add all the custard, evenly distributing it on top of the cake:
Finish with the rest of the cream cheese mixture:
Garnish with chopped pecans. Place in the freezer overnight if you would like a frozen treat or place in the refrigerator for a couple of hours until chilled. Slice and serve immediately:
Frequently Asked Questions
If you like this recipe, you're going to love this lemon flavored desserts:
Easiest Lemon Sheet Cake Recipe
Ingredients
- oil
- ½ cup butter softened
- 1 cup all purpose flour
- 1 cup chopped pecans save half for garnishing
- 1 (8) oz cream cheese
- 12 oz whipped topping
- 1 cup powdered sugar sifted
- lemon pudding
- 3 cups milk
Optional Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350F and oil or spray oil the 9x13 inch pan.
- To make the crust, in a large bowl mix together the butter and all purpose flour, next add the pecans. Add the crust to the pan, press down, and bake in the oven at 350F for 15-20 minutes. Remove from the oven and allow to cool completely.
- In another bowl, add the cream cheese, whipped topping, powdered sugar and mix together then set the bowl aside.
- In another bowl, add the pudding, 3 cups of milk and mix until it forms a custard.
- To layer, first add the cream cheese mixture (not all of it, because you will need some later), then add the all the custard, then finish with the rest of the cream cheese mixture. Garnish with pecans.
- Place in the freezer overnight if you would like a frozen treat or place in the refrigerator for a couple of hours until chilled. Serve immediately.
Watch The Recipe Video!
This has got to be one of my most favorite lemon flavored cakes yet! Lemon Cake!! What's so awesome about this recipe is, you can just replace the pudding to your favorite flavored pudding and it will still taste just as amazing!!
I have to admit something to you though, I was a little hesitant to make this because I prefer to bake chocolate desserts which you probably noticed on my YouTube channel. I ventured to the fruity desserts so I can expand my horizon of desserts and try something different.
Bonnie says
Wow! I need this recipe!
Ellah H says
Loved how easy this is to make! My family enjoyed it and so did my church members when I brought it to church!