If you're looking for great birthday cake ideas you can't go wrong with this!
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❤️ 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
- 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.
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.
- 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 extract.
- Mix the flour, baking powder, and salt. Add the mixture alternately with the milk mixture, beginning and ending with the four.
- Mix the juice and milk. Add the flour alternately with the milk mixture, beginning and ending with the four.
- Spoon the lemon cake batter into the prepared pan and bake for 20 to 25 minutes, or until done.
- Add the chilled 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.
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
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.
36 party sized servings or 12 family sized servings.
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!
No more than 15 minutes unless the instructions say otherwise.
📚 Related recipes
Next time try this easy strawberry sheet cake! SO good.
Lemon Cream Sheet Cake
Print Pin Recipe SaveEquipment Needed
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
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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
- 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
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We'll never share your email or send you spam. Pinkie swear.First published March 28, 2016 - Last updated February 24, 2021 with better images.
Cindy L Ralston
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
Marye
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!
Shannon Gordon
Does the frosting breakdown and get watery after sitting in fridge for a few hours before serving??
Marye
Nope. They instant pudding binds it.
Andrea Severyna Childers
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
Deb
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!!!
Margieruss
Cool Whip can I use Cool
Marye
I don't think it would work since the whipping cream is liquid when you start.You could top it with plain Cool Whip.
Mary T LITTLEWOOD
Is this instant pudding, or the cook and serve ?
Marye
Instant. 🙂
Sherri
Hello! This cake tastes great, but the cooking time is way too short. Just thought I'd let you know, thanks!
Marye Audet
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
Maris Callahan
Looks delicious and kind of refreshing ... can a cake be refreshing? I think lemon desserts are always a good idea.
Marye Audet
I think so too, but especially in the spring.