This delicious Lemon Sheet Cake goes perfectly with cream cheese frosting but you could use Buttercream Frosting too. To make frosting easier, pop the cake in the refrigerator for 30 minutes to firm up the lemon curd and keep frosting at room temperature (for up to 2 hours). Make this Lemon Sheet Cake extra super lemony! Before topping with the Cream Cheese Frosting, spread a thin layer of Lemon Curd over your Lemon Sheet Cake. You don’t want to keep it out all night though if it’s frosted, since the cream cheese needs to be refrigerated. Lemon Sheet Cake tastes best at room temperature so leave it on the counter for at least 30 minutes before serving. The cake stays moist without getting soggy for up to a week in the refrigerator. Lemon Sheet Cake is a great cake to make ahead. You can store Lemon Sheet Cake in the pan too, so talk about minimal dishes! That’s the best kind of dessert for busy nights or last minute events. One of the best things about this kind of cake is you prepare it in one bowl and one baking dish. You can make a Lemon Sheet Cake for a weeknight dessert or bring it to your next potluck. The bold citrus flavor in this cake is everything you want in a spring or summer dessert! Just like our Lemon Roll Cake, this cake has fresh lemon juice and lemon zest for maximum lemony goodness. No bottles of lemon extract or boxed cake mix filled with artificial flavoring. This Lemon Sheet Cake is packed with real lemon flavor in every bite.
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