The Cake I Make When I Need to Feed a Crowd

There are days when a single round cake just will not cut it and I need something that disappears fast. This one-pan lemon sheet cake was built for potlucks, bake sales, and those nights when the whole family shows up unannounced. It has become my most reliable crowd-pleaser because it bakes quickly and feeds everyone with ease.

Why This Sheet Cake Earns Its Spot

You get a moist, tender crumb and bright lemon flavor from a single pan with no layering or fuss. The glaze soaks in slightly while the cake is still warm, locking in moisture and tang. It is the perfect solution when you want something homemade but do not want to spend all afternoon baking and decorating.

What You Need

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons lemon zest
• 3/4 cup water
• 3/4 cup fresh lemon juice
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 large eggs
• 3 cups powdered sugar (for the glaze)
• 1/2 cup fresh lemon juice (for the glaze)

Let’s Make It

1. Preheat the oven to 350°F and grease a 9×13 inch sheet pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Stir in the lemon zest until evenly distributed.
4. In a separate bowl, whisk the water, 3/4 cup lemon juice, oil, sour cream, and eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes.
9. Whisk the powdered sugar and 1/2 cup lemon juice for the glaze until smooth.
10. Pour the glaze over the warm cake and spread it to the edges.
11. Let the glaze set for at least 1 hour before slicing.

Ways to Dress It Up

• Add a few drops of yellow food coloring to the glaze for a brighter finish.
• Sprinkle with lemon zest or crushed shortbread cookies over the glaze.
• Serve slices with a dollop of whipped cream and fresh berries on top.
• Pair with a scoop of vanilla ice cream for an easy lemon lush dessert recipe style treat.
• Dust with extra powdered sugar for a softer, snowier look.
• Serve alongside a slice of lemon bundt cake recipe for a full citrus dessert spread.

One-Pan Lemon Sheet Cake

This moist, tender lemon sheet cake is baked in a single 9×13-inch pan and topped with a bright lemon glaze. It is quick to make, easy to serve, and perfect for potlucks, bake sales, and feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Glaze Setting Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 24 squares

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Sheet Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp lemon zest
• 3/4 cup water
• 3/4 cup fresh lemon juice
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 large eggs room temperature

Lemon Glaze

• 3 cups powdered sugar
• 1/2 cup fresh lemon juice for the glaze

Equipment

• 9×13-inch Sheet Pan
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Toothpick
• Sharp Knife

Method

 

1. Preheat the oven to 350°F and grease a 9×13-inch sheet pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Stir in the lemon zest until evenly distributed.
4. In a separate bowl, whisk the water, 3/4 cup lemon juice, oil, sour cream, and eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes.
9. Whisk the powdered sugar and 1/2 cup lemon juice for the glaze until smooth.
10. Pour the glaze over the warm cake and spread it to the edges.
11. Let the glaze set for at least 1 hour before slicing.

Notes

Use room temperature eggs and sour cream for a smoother batter. Do not overmix after adding the flour. Pour the glaze over the warm cake so it can soak in slightly. Store the covered cake at room temperature for up to three days or refrigerate for up to a week. The unglazed cake can be frozen for up to two months. Plain yogurt can replace the sour cream, and bottled lemon juice can replace fresh lemon juice.

Pro Tips

• Use room temperature eggs and sour cream so the batter mixes more smoothly.
• Do not overmix once the flour is added, or the cake can turn dense instead of tender.
• Pour the glaze over the warm cake so it soaks in slightly and sets with a nice sheen.
• Let the glaze fully set before slicing for the cleanest edges.
• Use a sharp knife wiped clean between cuts for neat, bakery style squares.
• Store the cake covered at room temperature for up to three days for the best texture.

FAQs

Can I use bottled lemon juice instead of fresh?
Yes, bottled juice works well here, though fresh gives a slightly brighter flavor. Just measure it the same way you would fresh juice. The rest of the recipe stays exactly the same.

What can I substitute for sour cream?
Plain yogurt is the best direct substitute and gives a similarly moist, tender crumb. You can also use an equal amount of buttermilk for a slightly tangier result. Keep the total liquid amount the same as the original recipe.

How should I store this sheet cake?
Keep it covered at room temperature for up to three days, or in the refrigerator for up to a week. Bring refrigerated slices to room temperature before serving for the best texture. You can also freeze the unglazed cake for up to two months.

Why did my cake turn out dry?
This usually happens when the cake is overbaked or the oven runs hotter than expected. Always start checking early with a toothpick and pull the cake as soon as it comes out clean. Using the full amount of oil and sour cream listed also helps keep the crumb moist.

Can I make this in a different pan size?
Absolutely, you can use a half sheet pan for a thinner cake that bakes faster, around 12 to 14 minutes. For a thicker cake, use a 9×13 inch pan and bake for the full time listed. Just adjust the bake time based on the pan depth and check early with a toothpick.

One Pan, All the Lemon

There is a certain kind of satisfaction in pulling a big, bright sheet cake out of the oven knowing it will feed everyone in the room. This one-pan lemon sheet cake has become my go-to for gatherings when I want something impressive without the stress of layers and frosting. I hope it becomes one of your regulars too, especially on days when you need to feed a crowd but do not want to spend all day in the kitchen. Slice it up, pour on extra glaze if you like, and let the lemon do all the talking.

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