German Lemon Sheet Cake
Light and airy, sweet, and moist, our glazed German Lemon Sheet Cake (Zitronenkuchen) is bursting with flavor. And is irresistible. With only seven ingredients, it’s easy to make.
This recipe is perfect to finish any meal or to treat your family to an irresistible afternoon dessert. It’s a delicious addition to any dessert buffet. Serve it with a side of homemade mint whipped cream to make this treat extra special.
The flavor of Glazed Lemon Sponge Cake is so reminiscent of home. I could eat this every day and never get tired of its sweet and tangy taste!
A staple in German bakeries, it also reminds me of the delicious treats my Oma used to make.
This sponge cake recipe is similar to our popular Bee Sting Cake. Both recipes have similar ingredients, are easy to make, are popular, and are incredibly delicious.
German Lemon Sheet Cake Recipe Highlights
- Easy to prepare with just a few basic ingredients
- Soft, buttery cake balanced with bright lemon flavor
- Quick bake time makes it a great go-to dessert
- Ideal for potlucks or family gatherings
- Keeps well and tastes even better the next day
One of the really nice things about this lemon sheet cake is that it’s easy to wrap and pack. Perfect if you want to delight your guests with some yummy take-home leftovers.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – Use unsweetened butter for this recipe and allow the butter to warm to room temperature.
BUTTER – I use unsalted butter to control the flavor balance. Make sure it’s softened so it blends smoothly.
SUGAR – Granulated sugar gives the cake the right amount of sweetness while keeping the texture light. For the glaze we use powdered sugar, it mixes with lemon juice to create a smooth, sweet finish that soaks into the cake.
VANILLA EXTRACT – This adds a subtle flavor that complements the lemon without overpowering it.
LEMONS – The fresh zest and juice from the lemons bring all the bright citrus flavor to this cake. You’ll use the zest in the batter and the juice in the glaze.
EGGS – Six large eggs provide structure and richness to the batter, helping the cake stay tender and light.
FLOUR – All-purpose flour forms the base of the batter. Sift it with baking powder to ensure even mixing and a fluffy cake.
BAKING POWDER – This leavening agent gives the cake its lift and ensures the texture stays soft.
How To Make A German Lemon Sheet Cake
Please check the printable recipe card below for more detailed instructions.
- In a large bowl, beat the softened butter and sugar until fluffy. Mix in vanilla, lemon zest, and juice from one lemon.
- Add eggs one at a time, mixing between each addition. Gradually incorporate the sifted flour and baking powder until well combined.
- Spread the batter evenly in a parchment-lined baking sheet and bake at 350º Fahrenheit for 20 minutes or until a toothpick comes out clean.
- While the cake is warm, poke holes all over and pour the lemon glaze over the top, letting it soak in. Let cool before serving.
PRO TIP: If you don’t have powdered sugar on hand, you can easily make it yourself. Combine 1 cup of granulated sugar and add one teaspoon of cornstarch in a small food processor and blend until the sugar turns to a powder consistency.
Leftovers and Storage
STORAGE – If you’re making Lemon Sponge Cake without the glaze, it will easily keep fresh for 3-4 days. Adding the lemon glaze seals the top of the cake and will keep it moist and fresh for about one week.
FREEZE – Lemon Sponge Cake freezes very well. So long as you don’t glaze the cake beforehand.
REHEATING – Preheat your oven to 200° Fahrenheit. Remove the Lemon Sponge Cake from the freezer and place it on a baking sheet. Allow the oven to warm the cake for 10 minutes. Turn the oven off and allow the cake to sit in the oven for an additional 10 minutes.
More Delicious Sweet and Tangy Lemon Desserts
Recipe Success Tips
- Always use fresh lemons – always. Avoid substituting fresh lemons with lemon extract or bottled lemon juice. It’s just not the same.
- For a fun twist, try Meyer lemons.
- Be sure to use unsalted butter. Different brands use different amounts of salt in their salted butter. Therefore, salted butter makes it more difficult to control the salt content. Instead, use unsweetened butter – this way, you’ll know exactly how much salt has been added.
- Poking holes into the baked cake allows the glaze to seep through the cake. This makes the cake extra moist and lemony.
- Storing the cake in the fridge tends to make it stiff and lose some of its flavor. Instead, cover the baked cake and store it for 2-3 days at room temperature.
- If the glaze is too runny, add more powdered sugar.
More Easy and Delicious Recipes
Sandkuchen – German Bundt Cake
German Glazed Lemon Sponge Cake
Ingredients
- 3 medium lemons zested and juiced, divided
Batter
- 1 ½ cups butter unsalted, 3 sticks, softened
- 1 ¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 6 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
Glaze
- 2 ½ cups powdered sugar
Instructions
Prep
- Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.
- Zest all 3 lemons, then juice 2 of them. Set aside.
Batter
- Beat the softened butter and sugar with an electric mixer until light and fluffy in a large bowl.
- Mix in vanilla extract, lemon zest, and 1 tablespoon lemon juice.
- Add the eggs to the batter – one at a time.
- Sift the flour into a separate bowl and add the baking powder.
- Gradually add the flour into the batter and beat until well combined.
Bake
- Spread the batter evenly on the prepared baking sheet. Bake at 350° Fahrenheit on the middle rack for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Glaze
- While the cake is baking, prepare the glaze: Gradually mix the remaining lemon juice into the powdered sugar. Use the lemon juice sparingly to achieve a thick consistency. You may not need all the juice.
Finish
- Once the cake is done, remove it from the oven. While it’s still warm, prick the entire surface with a fork.
- Quickly spread the glaze over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely before serving.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.