Recipes Desserts Cakes Lemon Cake Recipes Lemon Sheet Cake 4.0 (4) 4 Reviews 2 Photos This homemade lemon sheet cake is topped with a sweet and tart lemon glaze. It's light, lemony, and perfect for pleasing a crowd at your next summer party! By Yolanda Gutierrez Yolanda Gutierrez Yoly loves to cook and bake and is an avid member of the Allrecipes Allstars, where she has shared countless original recipes and food photos. Allrecipes' editorial guidelines Published on May 26, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr 10 mins Servings: 24 Yield: 1 sheet cake Jump to Nutrition Facts Jump to recipe When faced with a slice of cake, it’s hard to say no. There is endless discovery to be had in cakes. With plenty of ingredients and flavors to choose from, you can make cake nearly every which way. This lemon sheet cake is tart-yet-refreshing and a little sweet thanks to the lemon glaze. You’ll use a jelly roll pan rather than a baking or round pan to make this cake, and to help keep it moist, you’ll use yogurt. There is a sour tang to yogurt that helps balance out the sweetness of the cake, but yogurt is mostly a neutral flavor, so the ingredient is great for baking. The cake comes out thinner than your average cake, but it is no less delicious. It is light and moist, with great lemon notes. You’ll use lemon juice and lemon zest, which work differently in a recipe but help bring a well-rounded lemon flavor. If you want to substitute yogurt for another dairy option, sour cream or creme fraiche are both great choices. You can also substitute applesauce for yogurt, which will help keep the cake moist (but it may impart a bit of apple flavor). When this cake comes out of the oven, transfer to a wire rack and cool completely. Then, coat the top with the sweet lemon glaze. This cake can be stored in an airtight container in the refrigerator for up to seven days. Editorial contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings Cake 2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ⅓ cups white sugar ½ cup unsalted butter, softened 2 large eggs, at room temperature 1 cup yogurt 1 cup freshly squeezed lemon juice 1 tablespoon lemon zest Glaze 3 cups powdered sugar ¼ cup freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. To make the cake: Combine flour, baking powder, baking soda, and salt together in a large bowl. Beat sugar and butter together in another bowl until well incorporated. Add eggs, one at a time, mixing well after each addition. Add yogurt, lemon juice, and lemon zest. Add cake flour mixture and mix until incorporated. Pour cake batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool on a wire rack completely. To make the glaze: Mix powdered sugar and 1/4 cup plus 2 tablespoons lemon juice together in a bowl until well combined. Pour over cooled cake. Cook’s Note You can easily bake the cake in a 9x13-inch dish by increasing the bake time. I Made It Print Nutrition Facts (per serving) 186 Calories 4g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 186 % Daily Value * Total Fat 4g 6% Saturated Fat 3g 13% Cholesterol 26mg 9% Sodium 134mg 6% Total Carbohydrate 35g 13% Dietary Fiber 0g 1% Total Sugars 25g Protein 2g 4% Vitamin C 2mg 3% Calcium 36mg 3% Iron 1mg 5% Potassium 57mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.