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Lemon Sheet Cake with Cream Cheese Frosting

4.88 from 83 votes
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lemon cake

  • 2 3/4 cup cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup milk
  • 2 tablespoons freshly grated lemon zest
  • sprinkles for the frosting
  • candied lemon slices if you want!

cream cheese frosting

  • 2 8-ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick or baking spray and line it with parchment paper. Spray it one more time,
  • In a bowl, whisk together the flour, baking powder and salt.
  • Place the butter and sugar in the bowl of your electric mixer and beat until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time until they are combined. Beat in the extracts. Add half of the dry ingredients, then add the milk and beat until combined. Beat in the rest of the dry ingredients. Beat in the lemon zest.
  • Pour the mixture into the greased pan. Bake for 25 to 30 minutes, or until the cake is set in the center. Let cool completely before frosting. Once cool, lift the parchment paper on the edges to lift the cake out and frost.

cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cake, then top with the sprinkles!

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