If you're looking for great birthday cake ideas you can't go wrong with this!
🗝️ Key takeaways
This is so good!
- 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.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- 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 lemon icebox pie - quick and easy!
🥫 How to store
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!
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.
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.
📖 Recipe
Lemon Cream Sheet Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
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
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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published March 28, 2016 - Last updated February 24, 2021 with better images.
Sandy says
Recipe is rough and feels inaccurate after making. Baking time is way longer than 20-25 mins. After reading the reviews I should have steered clear of the Recipe.
Marye says
Unsure what comments you are referring to - one said it was more like pound cake. Several said it was amazing. I've made this cake a lot and it's always delicious.
dots says
i made slight adjustments: used 115 gr of butter and mixed some yogurt into the milk to compensate for the lost volume, reduced sugar to 1 cup and used 2 teaspoons of baking powder plus ½ teaspoon of soda. i also added lots of lime flesh along with the juice to boost the flavour (i used limes because lemons are not easily available where i live).
the result is just really light, fluffy, very citrusy cake, absolutely awesome. great base, good proportions, lots of room for small tweaks. altogether great recipe. thank you.
Cindy L Ralston says
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 says
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 says
Does the frosting breakdown and get watery after sitting in fridge for a few hours before serving??
Marye says
Nope. They instant pudding binds it.
Andrea Severyna Childers says
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 says
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 says
Cool Whip can I use Cool
Marye says
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 says
Is this instant pudding, or the cook and serve ?
Marye says
Instant. 🙂
Sherri says
Hello! This cake tastes great, but the cooking time is way too short. Just thought I'd let you know, thanks!
Marye Audet says
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 says
Looks delicious and kind of refreshing ... can a cake be refreshing? I think lemon desserts are always a good idea.
Marye Audet says
I think so too, but especially in the spring.
Healing Tomato says
What a delightful cake! I am a huge fan of anything lemon-y and this cake is going in my recipe book
Marye Audet says
Let me know what you think!
Allison - Celebrating Sweets says
This sounds incredible. I love lemon!
Marye Audet says
🙂 Thanks!
Kaitie says
Goodness this looks absolutely amazing! I love lemons and this look so Ike's he perfect spring dessert for tea time!!
Marye Audet says
It is SO good. 🙂
allie @ Through Her Looking Glass says
What a gorgeous cake Marye. I swear I have ADD too, happily reading along and didn't even realize we were no longer talking about cake! Doesn't bother me a smidge, we're two peas in a pod. Ummm.... back to cake! I love the idea of a layered cake but it's a ton of work, yes and this is just quick and go. This looks better than the Olive Garden one, can't wait to try.
Marye Audet says
🙂 Thanks Allie!
Heather Kinnaird says
I am all over this lemon cake! I actually prefer fruity desserts to chocolate, so this is my idea of a real treat
Kristen Chidsey says
My sister's favorite!! I will send her this recipe~
Christie says
I love a whipped cream frosting, it is by far my favorite. I can just imagine how good this cake smells baking and tastes.
Citra Kale @Citra's Home Diary says
your lemon cream cake's color beautiful as spring sun Merye..love lemon cake!
Marye Audet says
Thank yoU!
Kimberly @ The Daring Gourmet says
Oh yummy! This cake sounds wonderful and I want to eat that whole bowl of creamy lemon pudding frosting!
Marye Audet says
You wouldn't be the first person to do that... :/
Debra @ Bowl Me Over says
This looks so good! We always get a ton of lemons from my MIL and looking for new ways to use them, this would be perfect!
Marye Audet says
Love fresh lemons!!