Easy Lemon Milk Sheet Cake

Soft, moist, and perfectly balanced—this lemon milk sheet cake delivers bright citrus flavor without being overly sweet. It’s a simple, reliable bake that comes together quickly and works for any occasion.

Why You’ll Love This Cake

• Soft and moist: Milk and butter create a tender crumb
• Balanced flavor: Light sweetness with fresh lemon brightness
• Easy to make: No mixer required
• Versatile: Great plain, glazed, or frosted
• Perfect for any occasion: From brunch to dessert

Ingredients

• 2½ cups all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• ½ cup butter (softened)
• 3 eggs
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Prep

• Preheat oven to 350°F (175°C)
• Grease or line a 9×13-inch pan

2. Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, and salt

3. Cream Wet Ingredients

• Beat butter and sugar until light and fluffy
• Add eggs one at a time, mixing well
• Stir in milk, lemon juice, zest, and vanilla

4. Combine

• Gradually add dry ingredients to wet
• Mix until just combined (do not overmix)

5. Bake

• Pour batter into pan and spread evenly
• Bake 30–35 minutes, until a toothpick comes out clean

6. Cool

• Let cool before slicing

Pro Tips

• Zest lemon directly into sugar for stronger flavor
• Use room temperature ingredients
• Don’t overmix—keeps the cake soft
• Check doneness at 30 minutes

Flavor Variations

• Lemon poppyseed: Add 1 tbsp poppy seeds
• Blueberry: Fold in ¾ cup blueberries
• Raspberry: Add raspberries + a touch of almond extract
• Orange version: Swap lemon for orange juice and zest
• Double citrus: Combine lemon and lime zest

Serving Ideas

• Dust with powdered sugar
• Drizzle with lemon glaze
• Top with whipped cream and berries
• Serve plain with tea or coffee

Storage Tips

• Room temp: Up to 3 days (covered)
• Fridge: Up to 5 days
• Freezer: Slice and freeze up to 2 months

Simple Substitutions

• Butter → Margarine or neutral oil
• Milk → Buttermilk or plant-based milk
• Lemon juice → Vinegar + extra zest
• Flour → 1:1 gluten-free blend

Nutrition (Per Slice)

• Calories: 255
• Fat: 10g
• Carbs: 36g
• Sugar: 18g
• Protein: 4g

FAQs

Can I make cupcakes?
Yes—bake at 350°F for 18–20 minutes.

Can I use bottled lemon juice?
You can, but fresh lemon gives better flavor.

What pan should I use?
A 9×13-inch pan works best.

Can I add glaze?
Yes—mix powdered sugar with lemon juice and drizzle.

How do I know it’s done?
The top should be lightly golden and a toothpick should come out clean.