Predictably, lemon and I are having a moment.
I’ve been putting lemon on everything lately — roast chicken, sheet cake and even chia pudding that I’ll share soon. Once I get into lemon mode I can’t stop.
This isn’t my first lemon cake adventure. I’ve made everything from lemon cake with marshmallow frosting to lemon loaf, lemon pudding cake, lemon-pistachio bundt and lemon cupcakes with coconut whipped cream. I clearly can’t get enough.
I firmly believe a meal should include both a bite of chocolate dessert and a bite of lemon dessert — they satisfy different cravings and each feels a little dreamy.
This lemon sheet cake is inspired by a gorgeous strawberry-rhubarb sheet cake by my friend Adrianna, who makes the most perfectly frosted, stylish sheet cakes. I wanted to echo her aesthetic — hers are hard to match — but the cake base she uses is what I aimed to keep: simple and perfect.
I’m a big fan of cream cheese frosting because it adds a tangy, almost cheesecake-like bite that complements cakes without overwhelming them. I’m not usually a frosting person — I prefer a lot of cake and just a little frosting — but cream cheese is an exception. It’s especially delicious with lemon, and it also plays nicely with coconut and chocolate.
To decorate, I topped the cake with candied lemon rounds I picked up at Trader Joe’s and a cheerful mix of sprinkles. The candied citrus brightened the presentation and offered an extra citrusy chew on each slice.
And yes, the sprinkles are my favorite — they add a playful pop. The result is a simple but striking sheet cake that’s perfect for a casual gathering or a weeknight treat.
Below is the recipe I used. The cake is tender and bright with lemon zest, and the cream cheese frosting is smooth, tangy and just sweet enough. It all comes together quickly and yields a generous 9×13 sheet perfect for sharing.
Lemon Sheet Cake with Cream Cheese Frosting
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Ingredients
Lemon cake
- 2 3/4 cup cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 cup milk
- 2 tablespoons freshly grated lemon zest
- sprinkles for the frosting
- candied lemon slices (optional)
Cream cheese frosting
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, line it with parchment, then spray the parchment.
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In a bowl, whisk together the cake flour, baking powder and salt.
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Cream the butter and sugar in a stand mixer until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then add vanilla and lemon extracts. Add half of the dry ingredients, then the milk, mixing until combined. Add the remaining dry ingredients and beat in the lemon zest.
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Pour the batter into the prepared pan and bake 25–30 minutes, until the center is set. Cool completely before frosting. Use the parchment to lift the cake out for easier frosting.
Cream cheese frosting
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Beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until combined, then stir in the vanilla. Spread the frosting over the cooled cake and finish with sprinkles and candied lemon slices if using.
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My kind of spread right there.