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Soft & Fluffy Lemon Sheet Cake

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.
Print Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 1 hour 48 minutes
Servings 12

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.