Easy & Moist Lemon Sheet Cake

This moist lemon sheet cake is a real cake classic, which is also suitable for beginners. Tastes super delicious, goes quickly and keeps fresh for a long time.

Often you don’t need a particularly sophisticated cake for a great treat, a simple juicy lemon cake will do. And that’s why today there are neither many words nor a new, unusual creation from me. But just our favorite recipe for lemon sheet cake, a real classic from the bakery.

The lemon cake recipe is probably circulating in many families. Which is no wonder, after all, it kills several birds with one stone. For one thing, it’s the perfect beginner’s cake: simple, sure to succeed, quick and delicious. For absolute baking novices, I advise you to take a look at my cake mix tips before you start, then you really can’t go wrong. In addition, the lemon cake from the sheet is suitable for every season and occasion. For the coffee klatsch as well as for the kindergarten bazaar, for a colorful cake buffet as well as for the birthday party. That the lemon cake becomes moist and fluffy, I must emphasize again. It keeps fresh for a few days when properly packaged; but if you like, you can also freeze it well.


Easy & Moist Lemon Sheet Cake


  • 270 grams butter soft
  • 200 grams of sugar
  • 6 medium eggs
  • 350 grams of wheat flour
  • 2 teaspoons baking powder
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel quantity to taste
  • Lemon icing see recipe


Preheat oven to 175 degrees top and bottom heat. Grease a baking tray and dust with a little flour, alternatively line with baking paper. Beat the softened butter and sugar with the beaters of a hand mixer or food processor for a few minutes until the mixture is fluffy.

Gradually add the eggs and mix well. Then add the lemon zest, flour, baking powder and finally the lemon juice to the bowl and mix everything briefly until a homogeneous dough is formed.

Spread the batter on the baking tray and smooth it out. Bake for about 25 minutes until the lemon cake is nicely light brown – it can still be a little moist inside.

To serve, dust the cooled cake with powdered sugar, glaze with chocolate icing or make a lemon icing. To do this, finely sift 200 g powdered sugar and mix with as many tablespoons of lemon juice (about 6 tablespoons) until you have a viscous icing that spreads well.

On a regular baking sheet, the cake will be rather flat; if you want a tall cake, you can limit the sheet to about 3/4 the size with double-folded foil or a baking frame.


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