Best Iced Lemon Sheet Cake Recipe – Light and Refreshing

This Iced Lemon Sheet Cake is soft, moist, and topped with a sweet lemon glaze that adds the perfect balance of tart and sweet.

I love baking an Iced Lemon Sheet Cake when I need a bright, refreshing dessert. The combination of lemon zest and juice gives it a vibrant, tangy flavor, while the soft texture makes it hard to stop at just one slice. This recipe is quick and simple to make, and the lemon icing adds the perfect sweet and tart finish. It’s my go-to dessert for summer gatherings or when I’m craving something light and citrusy.

Ingredients

For the cake:

• 1 cup + 2 tablespoons (230g) granulated sugar
• 1 cup + 1 tablespoon (230g) butter, straight from the fridge
• 2 ½ cups (290g) all-purpose flour
• 4 ½ teaspoons baking powder
• 1 teaspoon salt
• 4 extra-large eggs
• 5 tablespoons milk
• Grated zest of 2 lemons

For the icing:

• 3 ½ tablespoons fresh lemon juice
• 2 cups (240g) confectioners’ sugar, sifted

Instructions

1. Heat the oven to 350°F (180°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each one until the mixture is smooth.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the butter mixture, stirring gently until just combined.
6. Mix in the milk and lemon zest until the batter is smooth, but don’t overmix it.
7. Pour the batter into the baking pan and spread it out evenly.
8. Bake for 30–35 minutes or until the top is golden and feels springy when you press it lightly with your finger.
9. Let the cake sit in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely.

For the icing:

1. In a small bowl, mix the lemon juice and sifted confectioners’ sugar until smooth and creamy.
2. Drizzle the icing over the cooled cake and spread it evenly with a spatula.
3. Let the icing firm up for about 15–20 minutes before cutting into slices.

Iced Lemon Sheet Cake

This Iced Lemon Sheet Cake is soft, moist, and topped with a sweet lemon glaze that adds the perfect balance of tart and sweet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 33 minutes mins

Servings: 15

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake:

• 1 cup + 2 tablespoons 230g granulated sugar
• 1 cup + 1 tablespoon 230g butter, straight from the fridge
• 2 ½ cups 290g all-purpose flour
• 4 ½ teaspoons baking powder
• 1 teaspoon salt
• 4 extra-large eggs
• 5 tablespoons milk
• Grated zest of 2 lemons

For the icing:

• 3 ½ tablespoons fresh lemon juice
• 2 cups 240g confectioners’ sugar, sifted

Method

 

1. Heat the oven to 350°F (180°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each one until the mixture is smooth.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the butter mixture, stirring gently until just combined.
6. Mix in the milk and lemon zest until the batter is smooth, but don’t overmix it.
7. Pour the batter into the baking pan and spread it out evenly.
8. Bake for 30–35 minutes or until the top is golden and feels springy when you press it lightly with your finger.
9. Let the cake sit in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely.

For the icing:

1. In a small bowl, mix the lemon juice and sifted confectioners’ sugar until smooth and creamy.
2. Drizzle the icing over the cooled cake and spread it evenly with a spatula.
3. Let the icing firm up for about 15–20 minutes before cutting into slices.

Notes

Pro Tips

• Use fresh lemons – Freshly squeezed lemon juice and zest give the best flavor. Bottled lemon juice won’t have the same brightness.
• Don’t overmix the batter – Overmixing can make the cake dense instead of light and fluffy. Mix until just combined.
• Room temperature eggs – Let your eggs sit at room temperature for about 30 minutes before baking. This helps them blend better and creates a smoother batter.
• Cool completely before icing – If the cake is still warm, the icing will melt and become runny. Let it cool completely for a smooth finish.
• Add extra lemon flavor – For a stronger lemon taste, add an extra tablespoon of lemon juice to the batter or icing.

If you’re in the mood for more sweet treats, try Chocolatines — flaky pastries with a rich chocolate filling that pairs perfectly with a cup of coffee.

Nutritional Value (per serving estimate)

• Calories: Approximately 320 kcal
• Protein: 5 g
• Fat: 14 g
• Carbs: 42 g
• Sugar: 25 g
• Fiber: 1 g
• Sodium: 200 mg

Pro Tips

• Use fresh lemons – Freshly squeezed lemon juice and zest give the best flavor. Bottled lemon juice won’t have the same brightness.
• Don’t overmix the batter – Overmixing can make the cake dense instead of light and fluffy. Mix until just combined.
• Room temperature eggs – Let your eggs sit at room temperature for about 30 minutes before baking. This helps them blend better and creates a smoother batter.
• Cool completely before icing – If the cake is still warm, the icing will melt and become runny. Let it cool completely for a smooth finish.
• Add extra lemon flavor – For a stronger lemon taste, add an extra tablespoon of lemon juice to the batter or icing.

Conclusion

This Iced Lemon Sheet Cake is soft, sweet, and bursting with bright lemon flavor. The icing adds a sweet-tart touch that makes the cake irresistible. It’s perfect for parties, potlucks, or just a weekend treat. Try this recipe the next time you need a quick, refreshing dessert!