This is my take on the classic lemon sheet cake—the one that shows up at every spring potluck and vanishes before the pasta salad even has a chance. You know the one. Except this version is fluffier, tangier, actually moist (imagine that!), and topped with a light cloud of whipped lemon sour cream frosting that’s as dreamy as it sounds. It’s the lemon sheet cake I want to eat. So I made it.
Why this lemon cake delivers (and so many others don’t)
Listen, I’ve made (and cried over) a lot of lemon sheet cakes over the years. Too many are dense, gummy, or aggressively sweet in a way that leaves your teeth vibrating. So I tested, tweaked, and taste-tested until I landed on this version—a fluffy, bright, ultra-moist lemon cake with the kind of balance that makes people ask for the recipe while they’re still eating it.
Here’s why this one works:
- It’s made with oil and sour cream – which means no creaming butter, and you get a light, tender crumb that actually stays soft for days.
- Real lemon juice + zest – No extracts, no bottled shortcuts. Just actual lemons doing what they do best.
- No heavy frosting – We’re folding whipped cream into sour cream here. It’s lemony, light, and makes the whole thing taste fresh, not cloying.
- Make-ahead friendly – The cake stays moist. The frosting sets up beautifully in the fridge. And it travels like a dream.
So what makes this pan of sunshine?
This lemon cake skips the fussy steps and sticks to pantry basics:
You’ll need flour, baking soda and powder (yes, both—you want rise and tenderness), plus salt for balance. The cake gets its structure from eggs and flour, its moisture from oil and sour cream, and its personality from a full cup of fresh lemon juice and all the zest you can grate.
Pro tip? Don’t skimp on the zest. That’s where the flavor lives.
The frosting is my not-too-sweet dream situation:
Whipped cream folded into sour cream, with lemon zest, lemon juice, and just enough powdered sugar to pull it all together. It’s cloud-like but holds up, tart but creamy. Not your average lemon frosting!
Printable recipe
Lemon Sheet Cake
Ingredients
For the cake
- 2½ cups all-purpose flour ((315g))
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup neutral oil (like canola or vegetable)
- 1½ to 1¾ cups granulated sugar ((see note))
- 4 large eggs (room temperature)
- 1 cup freshly squeezed lemon juice (from ~5 large lemons)
- 1 tablespoon finely grated lemon zest (from ~2 large lemons)
- 1 teaspoon vanilla extract
- ¾ cup full-fat sour cream (room temperature)
For the frosting
- 1 cup heavy whipping cream (well chilled)
- ½ cup powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
- 1 (8-oz) container full-fat sour cream (stirred)
- zest of 2 lemons
- 1 tablespoon lemon juice
Instructions
- Prep: Preheat oven to 350°F. Line a 11×18 inch cake pan (or 9×13 for a taller cake – bake 25-30 minutes) (light metal color recommended) with parchment.
- Combine dry ingredients: In a medium mixing bowl, combine flour, baking soda, baking powder, and salt.2½ cups all-purpose flour, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Beat oil, sugar, eggs: In a large mixing bowl, beat oil, sugar and eggs with a hand mixer on high speed until fluffy and light in color – about 2-3 minutes.1 cup neutral oil, 1½ to 1¾ cups granulated sugar, 4 large eggs
- Add remaining wet ingredients: Add lemon juice, lemon zest and vanilla extract and beat on high until fully combined – about 30-60 seconds. Add sour cream on low speed until combined.1 cup freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, 1 teaspoon vanilla extract, ¾ cup full-fat sour cream
- Finish batter and pour into pan: Fold in dry ingredients gradually on low speed, mixing only until combined into a smooth batter. Pour cake batter into prepared pan and spread evenly.
- Bake and cool: Bake the cake for 17-25 minutes (depending on your exact pan used – make sure it doesn't burn, but underbaking leads to collapsing, so bake accordingly and check often). To test if the cake is done, insert a toothpick in the center of the cake. If it comes out clean (= no wet cake batter – moist crumbs are fine!), the cake is done.Cool the cake in the pan on a wire rack until cooled completely before frosting.
- Finish cake: For frosting, beat heavy whipping cream with powdered sugar and vanilla extract until soft to nearly stiff peaks form. Fold in sour cream, lemon zest and lemon juice. Spread over cooled cake. Refrigerate up to 8 hours, or serve immediately (chilling will firm up frosting, but I like the cake best served after letting it sit at room temp for ~15-20 minutes)1 cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 (8-oz) container full-fat sour cream, zest of 2 lemons, 1 tablespoon lemon juice
💬 FAQ – So You Don’t Have to Google Mid-Bake
Can I bake this in a 9×13 pan?
Yes! It’ll be taller and take a little longer (25–30 mins), but still perfect. Just test with a toothpick.
Can I use bottled lemon juice?
Absolutely not. I mean, you can. But if you do, I can’t guarantee flavor, joy, or purpose in life.
Can I make this ahead of time?
Yes! It’s a great make-ahead dessert. You can frost it and refrigerate for up to 8 hours. Let it sit out ~15–20 mins before serving for the fluffiest texture.
Do I need a stand mixer?
Nope! A hand mixer for the batter is helpful but not essential. Whisk if you’re feeling strong.
Can I use Greek yogurt instead of sour cream?
You can, but I’ve only tested it with full-fat sour cream. Greek yogurt can work in a pinch but may taste a little sharper.
Watch the bake time!
This cake bakes fast—especially in a jelly roll or sheet pan. Every oven is different, and using a different pan size can throw things off. Check early, test with a toothpick, and don’t overbake (it dries out fast). But don’t underbake either—too soon and it’ll sink and turn gummy. Just keep an eye on it. 💛
Storage Tips:
Cover and refrigerate for up to 3 days. Let sit at room temp ~15–20 mins before serving for the best texture.
Freezing: The unfrosted cake base can be frozen (wrap tightly, freeze up to 2 months). Thaw at room temp and frost fresh. The frosting doesn’t freeze well.
TL;DR – if you refuse to read anything else, at least read THIS 🍋⚡
- Real lemon juice + zest = bright, fresh flavor
- Oil + sour cream = moist cake that lasts for days
- Use a 10×15 jelly roll pan for perfect height (or adjust bake time for other pans)
- Watch the bake time—overbakes dry out fast, underbakes sink and go gummy
- Store in the fridge up to 3 days; let sit out 15–20 mins before serving
- Freeze the unfrosted cake for later, but make the frosting fresh
🍋 Tried it? Loved it? Lemon converts, report in:
Drop a comment or rating below and let me know how it went—especially if this finally convinced you lemon cake isn’t just for church picnics and bake sales.
📌And hey, while you’re here, go ahead and pin it so you’ve got it saved for spring brunches, baby showers, or anytime you want to casually blow someone’s mind with a sheet cake.
Erika says
Can you use olive oil? And, do you have high altitude directions?
Nora says
Erika, a light olive oil could be a nice addition, but it should really be light/mild. I once tried with regular olive oil and it was barely edible. Or you could do half olive/half neutral if you wanted to try. Unfortunately I do not have specific high altitude directions, but I have baked a lot at high altitude and can give you some general recommendations:
For something like a lemon sheet cake, common high altitude tweaks might include:
Reducing the baking powder by about 1/8 to 1/4 teaspoon
Slightly increasing the flour (by 1–2 tablespoons)
Adding an extra tablespoon of liquid
And sometimes lowering the oven temperature by 15–25°F and baking a little longer
The exact changes depend on your specific altitude, so I’d recommend checking out a trusted resource like King Arthur Baking’s high altitude baking guide—they have a handy chart that can help you make adjustments based on your elevation: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I wish I could give a one-size-fits-all answer, but I hope this helps get you close! And if you do end up testing it with modifications, I’d love to hear how it goes.
Erika Ninneman says
Thank you for taking time to answer my questions.
Sincerely,
Erika
Nora says
Happy to help!