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5 from 1 vote

Lemon Sheet Cake with Crunchy Topping



  • 2 1/2 cups cake flour OR 2 cups plus 3 tablespoons all purpose flour and 5 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 3 lemons
  • 1 3/4 cup granulated sugar
  • 3/4 cup buttermilk at room temperature
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla
  • 12 tablespoon 1 1/2 sticks butter, room temperature
  • 3 eggs plug 1 egg yolk room temperature


  • 3 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk


  • Preheat oven to 325° and grease and flour a 13x9 pan. Or line the pan with parchment and grease.
  • In a large bowl, combine cake flour (or all purpose and cornstarch), baking soda, making powder, and salt together. Mix and set aside.
  • In a separate bowl, mix zest and sugar together until moist and fragrant, about 1 minute. Transfer 1/4 cup of that mixture to a small bowl and set aside for later.
  • In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla.
  • Add butter to remaining sugar mixture and beat until light and fluffy. About 2 minutes.
  • Beat in eggs and yolk, one at a time, until incorporated.
  • Add flour mixture 1/3 at a time, alternating with buttermilk mixture until all is incorporated and smooth.
  • Pour mixture into prepared pan and bake for 35-40 min (mine took 39).
  • Let cool for 10 minutes. I set a timer for this so I wouldn't forget.
  • While cake is cooling mix glaze ingredients together.
  • Gently spread over warm cake and sprinkle with reserved lemon sugar.
  • Let cool for at least 2 hours before serving.