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Home » Recipes » Cake Recipes

Lemon Sheet Cake with Whipped Lemon Frosting

Published: Feb 24, 2021 Last Updated: Feb 24, 2021 by Marye 1181 words. | About 6 minutes to read this article.

Moist, buttery, lemon cream cake with a light, fluffy whipped topping is quick and easy to make for birthdays or potlucks. Be sure to store it in the refrigerator.
Total time 35 minutes
Jump to Recipe Pin Recipe
A square of lemon cream cake with a fork next to it. Text overlay for Pinterest.
A square of cake with a fork stuck in it. Title text overlay for Pinterest.

If you're looking for great birthday cake ideas you can't go wrong with this!

A serving of lemon cream cake with a text overlay for title image.
Homemade lemon cake is one of those from scratch recipes that you'll make over and over again!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • Lemon Cream Sheet Cake
  • 💬 Comments

❤️ Why you'll love this recipe

  • Quick and easy
  • Bake it, take it, and serve it in one pan
  • Completely freezable

This homemade lemon cream cake is my much easier, single layer twist on the Olive Garden favorite.

I'm usually not big on lemon desserts but this recipe may be the one that changes my mind!

Sometimes you just need a cake that you can put together quickly for something like a birthday, or at least I do. Layer cakes are gorgeous but they take forever.

This is perfect for those quick cravings, to take to a potluck, or any time you have to transport a dessert somewhere.

🧾 Ingredients

Labeled ingredients for lemon cake.
Ingredients for the lemon cream cake.
  • The lemon extract gives the cake more flavor. If you prefer it less lemony use vanilla.
  • I always use kosher salt. If you use regular table salt you'll need to cut the measurement to ¾ teaspoon.
  • You can also use Meyer lemons when they are in season.
Whipped lemon frosting ingredients with labels.
Ingredients for the whipped lemon frosting.

Make sure that you use instant pudding mix and not the kind you have to cook.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images for making lemon cream cake.
How to make lemon sheet cake - step by step.
  1. Beat the butter and sugar on medium speed until fluffy - about 5 minutes.
  2. Add the eggs, one at a time, beating well after each. Beat in the extract.
  3. Mix the flour, baking powder, and salt. Add the mixture alternately with the milk mixture, beginning and ending with the four.
  4. Mix the juice and milk. Add the flour alternately with the milk mixture, beginning and ending with the four.
  5. Spoon the lemon cake batter into the prepared pan and bake for 20 to 25 minutes, or until done.
Step by step images for making lemon cream frosting.
How to make whipped lemon frosting - step by step.
  1. Add the chilled heavy cream to the chilled bowl of a mixer.
  2. Beat on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, and lemon juice.
  3. Beat on high until the frosting is thick and creamy and holds its shape on a spoon.
  4. Frost the cooled cake with a thick layer of frosting.

You may also like this blueberry coffee cake.

🥫 Storage

This oh-so-moist lemon sheet cake must be refrigerated once it's been frosted. Cover with plastic wrap and it will be fine for up to about 4 days.

For longer storage you'll want to freeze it. It freezes fine for up to 3 months - even with the frosting on top!

💭 Things to know

A square of lemon sheet cake with a fork in the center.
This makes a perfect homemade birthday cake for the citrus lovers in your life.

Expert tip: You can get cleaner slices by slightly freezing the cake and then cutting with a sharp knife dipped in hot water between each cut.

  • If it's warm in the house you definitely want to keep lemon sheet cake in the fridge until just before serving.
  • Be sure that the cake is completely cool before adding the frosting.
  • You can easily make layers out of this recipe by using 2 8-inch round pans.
  • You can freeze it for up to 3 months - with the frosting on it!
  • If you are making lemon cream cake into layers you'll probably want to double the frosting recipe.
  • Adding lemon zest to the frosting gives it even more tangy flavor. Be sure to use the fine side of the grater.
  • Make sure all ingredients are at room temperature unless otherwise directed in the recipe.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

How many does a 9x13 sheet cake serve?

36 party sized servings or 12 family sized servings.

How do I get my cakes to rise evenly?

Don't overfill the pan. Once the cake batter is in the pan hold it about 2 inches above the counter and drop it to break the air bubbles. DON'T DO THIS WITH GLASS PANS!

How long should you leave cake in pan after baking?

No more than 15 minutes unless the instructions say otherwise.

📚 Related recipes

  • Simple, Homemade Vanilla Pudding Recipe is creamy and delicious with old fashioned flavor.
  • Creamy, Rich PERFECT Chocolate Frosting is creamy and delicious on just about any cake.
  • Potluck Desserts: 50 Easy Recipes to Feed a Crowd will give you plenty of dessert inspiration!
  • Meyer Lemon Bundt Cake can be made with regular lemons, too. This tangy dessert is so easy!
  • No Bake Lemon Cheesecake was my favorite dessert at Woolworth's! Do you remember this treat?
  • Lemon Snaps are tangy cookies that are crispy on the edges and chewy in the middle.
  • Old fashioned pineapple upside down cake is made from scratch in minutes!
  • A fork cutting into a square of cake.
    Pig Pickin' Cake Recipe
  • A thick layer of white frosting on the whisk attachment of a mixer.
    Best Whipped Cream Cheese Frosting
  • A piece of red velvet poke cake with a fork next to it.
    Red Velvet Poke Cake
  • Closeup of squares of gingerbread on a cake plate.
    Gingerbread Recipe
Overhead view of lemon cake on a plate with the pan of cake behind it.
Thick, whipped, citrus frosting is piled on top of this moist lemon cream cake.

Next time try this easy strawberry sheet cake! SO good.

Closeup of a square of lemon cake showing the light texture of the frosting.
4.34 from 33 votes

Lemon Cream Sheet Cake

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Moist, buttery, lemon cream cake with a light, fluffy whipped topping is quick and easy to make for birthdays or potlucks. Be sure to store it in the refrigerator.
Course Cake,Dessert
Cuisine American - Vintage
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings:12
Calories:614
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • 13x9-inch pan

Ingredients

Cake

  • 2 ¾ cups All-purpose flour
  • 2 ½ teaspoons Baking powder
  • Zest from one lemon, about a tablespoon
  • 1 teaspoon Kosher salt
  • 1 ½ cups Sugar
  • ¾ cup Butter, room temperature
  • 3 Eggs, large - room temperature
  • 1 teaspoon Lemon extract
  • 1 cups Milk
  • ¼ cup Lemon juice

Cream Frosting

  • 1 quart Heavy whipping cream, icy cold
  • 1 Instant lemon pudding, 4 serving size package - not prepared
  • 3 tablespoons Powdered sugar, or to taste
  • 1 tablespoon Lemon juice

I earn a commission from Instacart from qualifying purchases.

Instructions

Cake

  • Preheat the oven to 350F.
  • Grease a 13x9-inch baking pan.
  • Mix the flour, baking powder, lemon zest, and salt.
  • Set aside.
  • Beat the butter and sugar on medium speed until fluffy - about 5 minutes.
  • Add the eggs, one at a time, beating well after each.
  • Beat in the lemon extract.
  • Mix the lemon juice and milk.
  • Add the flour alternately with the milk mixture, beginning and ending with the four.
  • Spoon into prepared pan and bake for 20 to 25 minutes, or until done.
  • Cool completely.

Frosting

  • Add the heavy cream to the chilled bowl of a mixer.
  • Beat on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, and lemon juice.
  • Beat on high until the frosting is thick and creamy and holds its shape on a spoon.
  • Frost the cooled cake with a thick layer of frosting.

Notes

Expert tip: You can get cleaner slices by slightly freezing the cake and then cutting with a sharp knife dipped in hot water between each cut.
  • If it's warm you definitely want to keep this in the fridge until just before serving.
  • Be sure that the cake is completely cool before adding the frosting.
  • You can easily make a layer cake out of this by using 2 8-inch round pans.
  • You can freeze this for up to 3 months - with the frosting on it!
  • If you are making this lemon cream cake into a layer cake you'll probably want to double the frosting recipe.
  • Adding lemon zest to the frosting gives it even more tangy lemon flavor. Be sure to use the fine side of the grater.
  • Make sure all ingredients are at room temperature unless otherwise directed in the recipe.

Nutrition Facts

Calories: 614kcal | Carbohydrates: 53g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 181mg | Sodium: 353mg | Potassium: 224mg | Fiber: 0g | Sugar: 28g | Vitamin A: 1605IU | Vitamin C: 2.9mg | Calcium: 124mg | Iron: 1.6mg

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    First published March 28, 2016 - Last updated February 24, 2021 with better images.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Cindy L Ralston

      June 29, 2022 at 4:47 pm

      4 stars
      Marye, I was so excited to make this for my birthday. I followed all instructions, step by step, and this cake came out very dense, like a pound cake. For this, I was very disappointed. I shared it with 3 other people and they said the same thing. Could you please compare your recipe to the one here on your website? Also, when I look at the 'photos' of the ingredients, they don't match. For instance, the picture of the butter looks like 3/4 of a 'stick' but the ingredients list 3/4 of a 'cup' which are 2 totally different amounts! I want to make this again but definitely don't want such a heavy cake which such a light magnificent topping! Thanks. I hope to hear back from you.
      Cindy

      Reply
      • Marye

        July 01, 2022 at 9:36 am

        The measurements are exactly like mine so I'm not sure. I'll try to remake it this summer and see if there's a problem but it was made by someone else recently and was fine. Sorry you had that experience - I'll try to check it out!

    2. Shannon Gordon

      May 09, 2022 at 4:02 pm

      Does the frosting breakdown and get watery after sitting in fridge for a few hours before serving??

      Reply
      • Marye

        May 09, 2022 at 4:22 pm

        Nope. They instant pudding binds it.

    3. Andrea Severyna Childers

      March 22, 2022 at 10:11 pm

      5 stars
      It was amazing! I made it for my daughters birthday and she loved it. Thanks for the awesome recipe!! I will make it again for Easter

      Reply
    4. Deb

      March 05, 2021 at 9:43 am

      5 stars
      We LOVED this cake! Light and lemony and honestly that frosting is to die for. It's excellent! Even my picky eater nieces loved it. Five stars!!!

      Reply
    5. Margieruss

      January 22, 2021 at 11:25 am

      Cool Whip can I use Cool

      Reply
      • Marye

        January 22, 2021 at 2:10 pm

        I don't think it would work since the whipping cream is liquid when you start.You could top it with plain Cool Whip.

    6. Mary T LITTLEWOOD

      April 24, 2019 at 6:36 pm

      Is this instant pudding, or the cook and serve ?

      Reply
      • Marye

        April 24, 2019 at 7:27 pm

        Instant. 🙂

    7. Sherri

      June 08, 2018 at 2:31 pm

      Hello! This cake tastes great, but the cooking time is way too short. Just thought I'd let you know, thanks!

      Reply
      • Marye Audet

        June 09, 2018 at 8:02 am

        It was perfect for me. There's always a variation in cooking time and I have had some readers say that the cooking times were too short or too long but they work fine in my oven... Always important to keep an eye on things and to adjust times as needed. 🙂 so glad you liked the cake

    8. Maris Callahan

      March 30, 2016 at 10:32 am

      Looks delicious and kind of refreshing ... can a cake be refreshing? I think lemon desserts are always a good idea.

      Reply
      • Marye Audet

        March 31, 2016 at 7:26 pm

        I think so too, but especially in the spring.

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