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+ servings
Lemon Sheet Cake

Lemon Sheet Cake

Lemon Sheet Cake - full of lemon flavor, this cake has a moist tender crumb with a lemon glaze.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 24 servings



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • 2 eggs lightly beaten
  • ½ cup sour cream
  • 1 cup butter softened
  • ¾ cup water
  • 2 teaspoons lemon rind grated
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon lemon extract


  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon lemon extract
  • 4 cups powdered sugar sifted


  1. Preheat oven to 350 degrees. Grease and flour a 15 x 10 x 1 inch jellyroll pan.

  2. For the cake: Combine flour, baking soda, salt, sugar, eggs, and sour cream in a large bowl. Beat at medium speed until blended.

  3. Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into prepared pan.

  4. Bake at 350 degrees for 15-20 minutes or until a wooden pick inserted in the center comes out clean and cake is just starting to turn golden. Do not overbake! Cool in pan on a wire rack for about 10-20 minutes. Cake should still be warm when you frost it.

  5. For the frosting: Combine remaining 1/2 cup of butter, milk and 1 teaspoon lemon extract in saucepan; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Immediately spread frosting on top of warm cake. Let frosting set.

Recipe Notes

I feel like this cake is better the second day because the frosting makes the cake even more moist.