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This lemon sheet cake is bright, citrusy, and topped with a sweet lemon glaze that sets into the perfect finish. It starts with a lemon cake mix, so you get all that fresh lemon flavor without any of the extra work of a scratch cake.
A 9×13 pan means this lemon sheet cake recipe feeds a crowd with almost no effort, and the glaze gets poured right over the warm cake so it soaks in as it sets. No layers to stack and no frosting to spread, just one pan and a whisk.
Table of Contents
Lemon has always been one of my favorite flavors. It’s fresh, bright, and totally delicious, whether it’s showing up in a dessert or brightening up a summer table.
Lemon desserts can be a little tricky to get right, though. You want enough lemon flavor to really taste it, but not so much that it turns sour. This sheet cake hits that balance, with fresh lemon juice and zest in both the cake and the glaze.
Why This Recipe Works
Starting with a lemon cake mix means you get consistent, reliable results every time, with all the lemon flavor already built in.
The sour cream is one of my tricks to make a cake mix taste homemade. It adds moisture without adding much of a flavor of its own, so the lemon stays front and center.
Pouring the glaze over the cake while it’s still warm lets it soak into the top instead of just sitting on it, so every bite gets that sweet-tart finish.
I love lemon desserts, which is why I’ve made so many others, like my Mini Lemon Bundt Cakes and my Chocolate Lemon Bundt Cake.
Ingredients Needed
- Lemon Cake Mix – The base of this lemon sheet cake and what makes it so quick to put together.
- Sour Cream – Sour cream adds moisture to the batter without watering down the lemon flavor.
- Fresh Lemon Juice and Zest – Used in both the cake and the glaze, this is what gives the cake its bright, real-lemon flavor instead of just a hint of it.
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
For this recipe, I used a lemon cake mix. I love how much lemon flavor a boxed mix can give you right out of the gate, and it makes this lemon sheet cake recipe come together fast.
I used a 13.25-ounce Betty Crocker lemon cake mix for this recipe. If the box you’re using is a different size, check out my Cake Mix Size Guide to learn why cake mix sizes have changed and when you may need to make an adjustment.
How to Make a Glazed Lemon Sheet Cake
Step 1: Combine the cake mix, milk, oil, sour cream, eggs, and lemon juice and zest in a bowl, then mix until you have a smooth batter.
Step 2: Pour it into a greased 9×13 pan and spread into an even layer.
Step 3: Bake at 350 degrees until a toothpick comes out with just a few crumbs, about 25 to 35 minutes. Let the cake cool for a few minutes before adding the glaze.
Step 4: While the cake cools, melt the butter with the lemon juice and milk in a small saucepan over medium heat, whisking until smooth. Remove from the heat and whisk in the salt, powdered sugar, and lemon zest until the glaze comes together.
Step 5: Pour the warm glaze over the cake while it’s still warm, so it soaks in as it sets.
Step 6: Top with lemon slices and other fresh fruit if you’d like, then let the glaze set before slicing.
Pro Tips
- Zest your lemons before you juice them. It’s much easier to zest a whole lemon than one that’s already been squeezed dry.
- Start checking the cake at the earlier end of the bake time. Ovens vary, so keep an eye on it starting around 25 minutes to avoid overbaking.
- Don’t wait too long to glaze it. The cake should still be warm when you pour the glaze over the top—that’s what helps some of it soak into the cake instead of forming a layer only on top.
- If your glaze starts to set up while you’re working, warm it gently again before pouring. This keeps it pourable so it soaks into the cake instead of sitting on top in a thick layer.
Storage Instructions
Once the glaze has set, you can store the cake covered at room temperature for up to 2 days. For longer storage, move it to the refrigerator in an airtight container for up to 5 days, and let slices sit out for a few minutes before serving so the glaze softens back up.
This cake also freezes well! Wrap it tightly and freeze for up to 3 months, then thaw overnight in the refrigerator.
Recipe FAQs
Yes. You can bake and glaze it a day ahead, then store it covered at room temperature until ready to serve.
Fresh lemon juice gives the best flavor. You’ll lose some of the brightness that fresh lemon juice and zest bring if you use the bottled stuff.
If it’s too thin, whisk in a little more powdered sugar. If it’s too thick to pour easily, warm it gently and whisk in a splash more milk.
This recipe is built for a 9×13 pan. A different size will change the bake time, so keep a close eye on it and test for doneness with a toothpick.
More Delicious Lemon Dessert Recipes
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Glazed Lemon Sheet Cake
Ingredients
Lemon Cake
- 1 box lemon cake mix, 13.25 ounces
- 1 cup milk, I used 1%
- ½ cup vegetable oil
- ¼ cup sour cream
- 3 large eggs
- 2 Tablespoons lemon juice
- Zest of one lemon
Frosting
- ½ cup butter
- 3-4 Tablespoons fresh lemon juice
- 2-3 Tablespoons milk
- ¼ teaspoon salt
- 3½ cups powdered sugar
- Zest of one lemon
Instructions
Lemon Cake
- Preheat the oven to 350 degrees. Spray a 9×13 baking pan with nonstick spray. Combine the cake mix, milk, vegetable oil, sour cream, eggs, lemon juice, and lemon zest in a medium bowl. Stir with an electric mixer until well combined. Pour into the prepared pan and spread into an even layer. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with only a few crumbs. Remove from the oven and let cool for 5-10 minutes.
Lemon Frosting
- While the cake cools, combine the butter, lemon juice, and milk in a small saucepan over medium heat. Whisk until melted and smooth, but not boiling. Remove from heat, add the salt, powdered sugar, and lemon zest, and whisk until smooth. While the cake is still warm, pour the warm frosting evenly over the top. Allow the frosting to set, then top with lemon slices if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
