Lemon Sheet Cake with Whipped Lemon Frosting

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

Table of Contents

• 🗝️ Key takeaways
• 🧾 Ingredients
• 🥫 How to store
• 📚 Related recipes
• 📖 Recipe
• 💬 Comments

🗝️ 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.

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.

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 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.

📚 Related recipes

• Simple, Homemade Vanilla Pudding Recipe is creamy and delicious with old fashioned flavor.
• 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!

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

📖 Recipe

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