Our  Lemon Buttermilk Sheet Cake is made from scratch and has a unique Crunchy Lemon Sugar Topping. The cake is tender, moist, and has just the right amount of zesty lemon flavor. It’s refreshing and wonderfully delicious! Made in a generous 9X13 inch baking dish it’s perfect for your next picnic or potluck.A slice of Lemon Buttermilk Sheet Cake on a white plate

Lemon Buttermilk Sheet Cake is one of those cakes that people take just one bite of and then start to moan.

You know what I’m talking about don’t ya?

Then they proceed to devour a whole piece and start looking to see if there’s enough to grab a second slice……quickly before anyone else has the same bright idea!

Yes, Lemon Buttermilk Sheet Cake is one of “those” kinda cakes. It’s honest to heavens that delicious!!!

It’s got a good amount of lemon tartness, then, just the right amount of sweetness to compliment the tart lemon flavor.

Lemon Buttermilk Sheet Cake uses fresh lemon juice and, yes, I have to be firm on that point………NO juice from that funky plastic lemon!

Cake flour is another must.

I had to make a special trip to the grocery store because I didn’t have quite enough in my pantry.

It was well worth the effort though because cake flour gives the cake a wonderfully tender texture.

The lemon zest sugar mixture you make then sprinkle on the top of the finished cake is a really fun element that is delicious and unique.

Lemon Buttermilk Sheet Cake is a perfect cake to bring to potlucks, summer barbecues, tailgating, or honestly anywhere!

Even though it’s not as fancy as a layer cake, it would be great to have a grand finale for a casual spring dinner party.

Just be ready to share the recipe because you’re going to have to! LOL 😉

Recipe Notes for Lemon Buttermilk Sheet Cake:

So, one thing you need to plan for with Lemon Buttermilk Sheet Cake recipe is that a few of the ingredients need to be at room temperature.

I set them out in the morning and baked the cake after lunch.

Not a big deal, just want you to be forewarned so you can time things well.

A slice of Lemon Buttermilk Sheet Cake on a white plate

Slices of Lemon Buttermilk Sheet Cake on a plate
3.75 from 32 votes

Lemon Buttermilk Sheet Cake

Our Lemon Buttermilk Sheet Cake is made from scratch and has a unique Crunchy Lemon Sugar Topping. It is tender and moist with zesty lemon flavor. It's refreshing and wonderfully delicious! Made in a generous 9X13 inch baking dish it's perfect for your next picnic or potluck.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Serves
Calories 459 kcal
Author Kathleen



  • 2 1/2 Cups Cake Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Buttermilk at Room Temperature
  • 1/4 Cup Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cup Sugar
  • 3 Tablespoons Fresh Lemon Zest
  • 12 Tablespoons 1 1/2 Sticks Unsalted Butter, at Room Temperature
  • 3 Eggs Large, at Room Temperature
  • 1 Egg Yolk at Room Temperature


  • 3 Cups Powdered Sugar
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Tablespoon Buttermilk


  1. Preheat oven to 325 degrees.

  2. Spray a 9 X 13-inch baking dish with nonstick cooking spray and set aside.

  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

  4.  In a liquid measuring cup combine buttermilk, lemon juice, and vanilla. Set aside.

  5. In a large bowl add sugar and lemon zest. Using an electric mixer set on medium, beat until mixture is very fragrant 1-2 minutes. Transfer 1/4 cup of the sugar mixture to a small bowl and set it aside. Add butter to the remaining sugar mixture and beat until mixture is fluffy about 2 minutes.  Add the eggs, one at a time, mixing after each addition just until combined. Add the egg yolk and mix to combine. Set mixer to low speed and add flour mixture in 3 additions alternating with buttermilk mixture. Mix until ingredients are just blended.

  6. Pour batter into prepared baking dish and smooth out the top. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan set on a wire baking rack for 10 minutes.

  7. Make the glaze by whisking powdered sugar, lemon juice, and buttermilk together until even and smooth. Spread glaze over warm cake then evenly sprinkle the reserved sugar lemon zest mixture over the top. Cool the cake completely before serving at least 2 hours. Serve

©GonnaWantSeconds.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Lemon Buttermilk Sheet Cake
Amount Per Serving
Calories 459 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 89mg 30%
Sodium 180mg 8%
Potassium 110mg 3%
Total Carbohydrates 80g 27%
Sugars 59g
Protein 5g 10%
Vitamin A 9.1%
Vitamin C 6.5%
Calcium 5.2%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.

More Cake Recipes!

Easy Pineapple Sheet Cake -a moist, pineapple-studded cake drenched in a sweet, creamy coconut icing, with crispy toasted pecans on top.
Coconut Sheet Cake – Incredibly delicious, super moist, Coconut Sheet Cake topped with a perfect Coconut frosting.
Strawberry Shortcake Cake -Perfectly nestles succulent strawberries between layers of a delicate buttermilk-infused cake and perfectly whipped cream!
Pineapple Sunshine Cake– Our pineapple sunshine cake is a moist, delicious treat that is super easy to make. Fruity, light, and refreshing its the perfect dessert anytime!!

More Lemon Desserts…

Lemon Ricotta Cookies – You’re gonna want seconds and probably thirds- so make a double batch!

Source: Cook’s Country