easy lemon sheet cake recipe

Lemon Sheet Cake

Buttermilk keeps this citrusy lemon sheet cake extra moist. Top with a light lemon glaze frosting for a refreshingly light dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15
Calories 470kcal


  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter (melted)
  • 1/4 cup fresh lemon juice
  • 3/4 cup boiling water
  • 2 large eggs (beaten)
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • Zest of one lemon


  • 1/2 cup butter (melted)
  • 4 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • lemon zest for garnish


  • Preheat oven to 400 degrees F.
  • Grease 11x17 rimmed baking sheet with non-stick cooking spray.
  • In a large bowl, whisk together sugar, flour, baking soda and salt.
  • Stir in melted butter and boiling water and lemon juice.
  • Mix in vanilla, buttermilk, eggs and lemon zest. Stir until smooth.
  • Pour batter into baking sheet and bake for 15-17 minutes. (Until toothpick inserted comes out clean.)
  • Cool cake for 15 minutes.
  • In a medium bowl, stir together melted butter, powdered sugar, milk, vanilla and lemon juice. Stir until smooth.
  • Spread frosting on cake.
  • Top with extra lemon zest for garnish.


The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 470kcal | Carbohydrates: 72g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 258mg | Potassium: 49mg | Sugar: 58g | Vitamin A: 620IU | Vitamin C: 1.8mg | Calcium: 24mg | Iron: 0.9mg