Go Back
Southern Lemon Cream Sheet Cake with lemon cream cheese frosting, a perfect dessert for any occasion.

Southern Lemon Cream Sheet Cake

A delightful sheet cake featuring a soft lemon flavor and a creamy topping, perfect for gatherings and potlucks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 2 tbsp Baking powder
  • 0.5 tsp Salt
  • 4 large Eggs
  • 1 cup Milk or buttermilk
  • 0.5 cup Neutral oil or softened butter
  • 2 tbsp Fresh lemon zest
  • 0.5 cup Fresh lemon juice
  • 2 tsp Vanilla extract
Creamy Topping Ingredients
  • 8 oz Cream cheese Softened
  • 2 cups Powdered sugar
  • 2 cups Whipped topping or heavy cream
  • 1 tbsp Condensed milk (optional) For extra richness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a sheet pan.
  2. In a bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together eggs, milk (or buttermilk), oil (or butter), lemon zest, lemon juice, and vanilla.
  4. Combine the wet and dry ingredients until just mixed.
Baking
  1. Pour the batter into the prepared sheet pan and spread evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely before adding the topping.
Creamy Topping
  1. In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. Fold in the whipped topping or heavy cream until fully combined.
  3. Spread the creamy topping over the cooled cake.
  4. Optionally, stir in extra lemon zest for more flavor.

Notes

For a strawberry twist, add a layer of strawberry jam on top of the cooled cake before spreading the cream topping. If serving outside, line the pan with parchment paper for easier cleanup.