If you could bottle up sunshine and sweetness into a single dessert, this lemon sheet cake would be it. Infused with real lemon zest and juice, layered with a tangy cream cheese frosting, and finished with a lemony soak that ensures moistness in every bite, this cake brings brightness to the table in both flavor and color.

Unlike the typical lemon loaf or tart, this recipe is baked in a 13×9-inch pan, then sliced and frosted in layers—an ideal choice for celebrations, afternoon tea, or simply satisfying your citrus cravings. Here’s how to turn a handful of pantry staples into a bakery-worthy treat that tastes like spring all year long.

The Building Blocks of Brightness
The heart of this cake is a simple yet effective base of all-purpose flour, baking powder, and kosher salt, which provide structure and balance. The use of whole buttermilk is a game-changer—it delivers a subtle tang that echoes the lemon and contributes to a moist, tender crumb. Paired with vanilla extract, it adds warmth that smooths out the sharpness of the citrus.

But the real magic happens with the lemons themselves. This recipe makes the most of every part: 3 tablespoons of zest for that aromatic punch and 5 tablespoons of juice to amplify the tart notes. This isn’t just a lemon-flavored cake; it’s a lemon-lover’s dream.

Creaming the Flavor In
Flavor building starts before the oven even warms up. Begin by rubbing the granulated sugar and lemon zest together—a technique that releases the zest’s fragrant oils into the sugar, infusing the batter with natural lemon essence right from the start.

Unsalted butter, softened and creamed with the citrus sugar, adds richness and structure. A full cup of butter makes the cake tender, while four large eggs, added one at a time, create a smooth and stable batter. The eggs, ideally at room temperature, ensure better emulsification and a more even bake.

Alternating the dry and wet ingredients keeps the batter light while ensuring everything is incorporated evenly. It’s important not to overmix—just enough to bring everything together.

Into the Oven and Out Comes Gold
Preheat your oven to 350°F and prepare your pan with a layer of parchment paper—this makes transferring the cake out of the pan a breeze. Once baked (around 30 to 32 minutes), the cake should spring back slightly when touched and a toothpick inserted into the center should come out clean.

Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack. Remove the parchment, and while it’s still warm, brush on the Lemon Cake Soak. This step deepens the lemon flavor and ensures the cake stays moist for days (if it lasts that long).

Allow the cake to cool completely—about 90 minutes—before frosting.

A Frosting That’s as Lush as It Is Lively
The frosting here isn’t just an afterthought—it’s a silky, tangy cream cheese blend that complements the cake without overpowering it. Start by beating together softened cream cheese, the remaining butter, a touch of lemon zest and juice, and a pinch of salt until smooth. Slowly add in powdered sugar, letting the mixer whip everything into a fluffy cloud.

For a little visual flair, a few drops of yellow food coloring can give the frosting a cheerful tint—totally optional, but delightful.

Assembly and Presentation
Once the cake is fully cooled and your frosting is ready, cut the cake in half crosswise to create two layers. Spread a generous cup of frosting over one half, then chill it briefly—about 20 minutes—to help the frosting set. This makes layering much easier and prevents the frosting from squishing out when you place the second half on top.

Frost the top and sides as desired. Finish with lemon slices if you like, either fresh or candied, for a beautiful garnish that hints at the flavor inside.

A Slice of Sunshine
This lemon cake is more than a dessert—it’s an experience. From the burst of citrus in every forkful to the creamy tang of the frosting, it’s bright without being overwhelming, sweet without being cloying. The texture is light but satisfying, and the soak ensures every bite is just as luscious as the last.

Perfect for spring gatherings, Mother’s Day brunches, birthdays, or any moment that needs a little lift, this cake is the kind of treat that brings smiles all around. It’s proof that with a few fresh lemons and a bit of butter, you can create something that feels both homey and extraordinary.

So the next time you’re in the mood to bake, skip the store-bought mix and go for something made from scratch, with love and lemons.