Bright, buttery, and beautifully moist, this revamped Lemon Sheet Cake is the perfect celebration of all things citrus. With a tender crumb, a tangy sweet lemon glaze, and a gentle richness from Greek yogurt, this cake is what dessert dreams are made of.
Why You Will Love This Recipe:
- Ultra-soft and fluffy texture
- Vibrant lemon flavor without being overpowering
- Easy one-bowl batter with simple ingredients
- A quick citrus glaze that soaks right into the warm cake
- Perfect for potlucks, parties, or Sunday treats
Soft & Fluffy Lemon Sheet Cake
There’s something uniquely satisfying about a sheet cake. It’s humble, it’s fuss-free, and when it’s made right—like this one—it’s unforgettable. This Lemon Sheet Cake is the kind of recipe you save, bookmark, print out, and guard like family treasure.
The cake is built on a base of Greek yogurt, giving it moisture and tenderness without weighing it down. If you’ve ever had a cake that felt heavy or overly dense, you’ll love the light and airy nature of this one.
The lemon flavor comes through from both zest and juice, lending a dual brightness that dances across the tongue. It’s not cloyingly sweet, but rather, it balances tart and sweet just right.
Using freshly grated lemon zest makes all the difference—pre-zested lemon peel just can’t compete. The zest is rubbed into the sugar first, unlocking its natural oils and turning ordinary sugar into lemon-scented magic.
Unlike some complicated layer cakes, sheet cakes are a breeze. Everything gets spread into one pan and baked together, so there’s no stress about stacking or layering.
While this cake is delicious on its own, it’s truly elevated by the lemon glaze poured on top while still warm. The glaze seeps into the sponge, adding tangy sweetness and extra moisture.
A touch of vanilla rounds out the flavor, enhancing the citrus without distracting from it. For those using imitation vanilla, feel free to add a little more.
Instead of milk, the addition of yogurt and lemon juice provides the acidity that reacts with baking soda, giving the cake a better rise and fluffier texture.
Don’t rush the cooling process. While it’s tempting to cut into the cake right away, allowing it to cool lets the flavors settle and the glaze to set properly.
Want to take it up a notch? A few fresh berries or a sprig of mint on top make for a stunning presentation.
This cake keeps beautifully for days, making it a great make-ahead option for busy hosts or spontaneous sweet cravings.
The one-bowl mixing method keeps clean-up simple—just beat the wet and dry ingredients gradually together, and you’re done.
It’s also kid-approved! The flavors are gentle yet pronounced, making it appealing to both adults and little ones.
While lemon is the star here, feel free to experiment with citrus variations—lime or orange zest would be equally delicious.
Whether you’re serving it up with afternoon tea or finishing a weekend meal, this Lemon Sheet Cake has a way of disappearing fast—so maybe make a double batch.
Servings: 12 large squares
Time:
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 48 minutes
Ingredients:
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1/4 cup (28g) cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 3/4 cup (170g) full-fat Greek yogurt (room temp)
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 1/2 tsp vanilla extract
- 3/4 cup (170g) unsalted butter, room temp
- 1 1/2 cups (300g) granulated sugar
- 3 tbsp lemon zest (use 4 tbsp for stronger lemon flavor)
- 3 large eggs + 1 yolk, room temp
Lemon Glaze:
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) fresh lemon juice
Optional Garnish:
- Mixed berries
- Lemon slices
- Fresh mint leaves
Instructions:
- Preheat your oven to 325°F (162°C) and grease a 13×9 inch baking pan. Lightly flour or line with parchment.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, whisk Greek yogurt with lemon juice and vanilla.
- In a stand mixer, combine sugar and lemon zest. Rub them together until fragrant.
- Add butter to the sugar mixture and beat for 2–3 minutes until pale and fluffy.
- Mix in eggs one at a time, followed by the egg yolk. Beat well after each addition.
- With mixer on low, alternate adding dry and wet ingredients, starting and ending with the flour mixture. Do not overmix.
- Pour the batter into prepared pan and smooth the top.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
- While cake is hot, whisk together glaze ingredients until smooth.
- Pour glaze over hot cake and spread evenly.
- Cool completely in pan on a wire rack (about 1 hour).
- Garnish if desired, slice into squares, and serve.
- Store covered at room temperature up to 3 days.
Tips:
- Use room temperature ingredients for even mixing.
- Don’t skip rubbing zest into sugar—it enhances flavor.
- Avoid overbaking to keep the texture light and soft.
- Add a handful of poppy seeds for a twist.
- For extra lemon punch, use a lemon extract alongside the vanilla.
Soft & Fluffy Lemon Sheet Cake
Ingredients
Dry Ingredients:
- 2 cups 240g all-purpose flour
- 1/4 cup 28g cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 3/4 cup 170g full-fat Greek yogurt (room temp)
- 1/4 cup 60ml freshly squeezed lemon juice
- 1 1/2 tsp vanilla extract
- 3/4 cup 170g unsalted butter, room temp
- 1 1/2 cups 300g granulated sugar
- 3 tbsp lemon zest use 4 tbsp for stronger lemon flavor
- 3 large eggs + 1 yolk room temp
Lemon Glaze:
- 2 cups 240g powdered sugar
- 1/4 cup 60ml fresh lemon juice
Optional Garnish:
- Mixed berries
- Lemon slices
- Fresh mint leaves
Instructions
- Preheat your oven to 325°F (162°C) and grease a 13x9 inch baking pan. Lightly flour or line with parchment.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, whisk Greek yogurt with lemon juice and vanilla.
- In a stand mixer, combine sugar and lemon zest. Rub them together until fragrant.
- Add butter to the sugar mixture and beat for 2–3 minutes until pale and fluffy.
- Mix in eggs one at a time, followed by the egg yolk. Beat well after each addition.
- With mixer on low, alternate adding dry and wet ingredients, starting and ending with the flour mixture. Do not overmix.
- Pour the batter into prepared pan and smooth the top.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
- While cake is hot, whisk together glaze ingredients until smooth.
- Pour glaze over hot cake and spread evenly.
- Cool completely in pan on a wire rack (about 1 hour).
- Garnish if desired, slice into squares, and serve.
- Store covered at room temperature up to 3 days.
Notes
- Use room temperature ingredients for even mixing.
- Don’t skip rubbing zest into sugar—it enhances flavor.
- Avoid overbaking to keep the texture light and soft.
- Add a handful of poppy seeds for a twist.
- For extra lemon punch, use a lemon extract alongside the vanilla.
