Trader Joe’s Lemon Cake Recipe

This fluffy, zesty Trader Joes Lemon Cake Recipe is made with fresh lemon juice and creamy buttermilk, ready in just 40 minutes. The sweet lemon buttercream frosting melts perfectly into the tender, citrusy crumb as you take a bite. I love baking this mini sheet cake whenever I need a quick spring dessert.

Why This Classic Works

I used to buy these mini sheet cakes on every grocery run until I realized how simple they are to bake. My first attempt resulted in a dense sponge because I overmixed the batter. I learned quickly that a lighter hand creates a much softer texture.

Now I fold the wet ingredients gently to keep the crumb incredibly tender. Adding fresh lemon zest directly into the sugar releases the essential oils for a brighter flavor that tastes just like the store-bought version.

Trader Joes Lemon Cake Recipe Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons fresh lemon juice

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon fresh lemon juice

How To Make Trader Joes Lemon Cake Recipe

1. Prep the oven: Preheat to 350°F and grease an 8×8 inch square baking pan.
2. Rub the sugar: In a large bowl, rub the granulated sugar and lemon zest together until fragrant.
3. Mix dry ingredients: Whisk the flour, baking powder, and salt into the lemon sugar.
4. Add wet ingredients: Stir in the buttermilk, oil, eggs, and lemon juice until just combined.
5. Bake the cake: Pour batter into the pan and bake for 25 minutes until a toothpick comes out clean.
6. Make frosting: Beat the softened butter, powdered sugar, and lemon juice until light and fluffy, then frost the cooled cake.

Recipe Tips

• Use fresh lemons: Bottled juice can leave a bitter aftertaste in the cake and frosting.
• Room temperature ingredients: Cold eggs and buttermilk will cause the batter to separate and bake unevenly.
• Cool completely: Wait until the sheet cake is entirely cool before adding the buttercream so it does not melt.

What To Serve With Lemon Cake

This bright citrus dessert pairs wonderfully with a hot cup of Earl Grey tea or a cold glass of milk. You can also serve it with a scoop of vanilla bean ice cream or fresh raspberries on the side.

How To Store

Store leftover cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to five days and let it come to room temperature before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but mix half a cup of milk with half a tablespoon of white vinegar and let it sit for five minutes first. This creates a quick buttermilk substitute that provides the necessary acid for the cake.

Can I make this as cupcakes?

You can easily divide this batter into a lined muffin tin. Bake at 350°F for about 18 minutes, or until a toothpick comes out clean.

Can I freeze this cake?

Freeze the unfrosted cake wrapped tightly in plastic wrap for up to three months. Frost it after it thaws at room temperature for the best texture.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 150 mg
• Total Carbohydrate: 52 g
• Protein: 3 g

Try More Recipes:

• Trader Joes Pancakes Recipe
• Trader Joe’s Pancake Bread Recipe
• Trader Joes Sheet Cake Hack Recipe

Trader Joes Lemon Cake Recipe

Recipe by Nate Collins

Servings

9

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This Trader Joes Lemon Cake Recipe yields a moist, fluffy dessert packed with fresh lemon juice and creamy buttermilk. Ready in 40 minutes, this zesty mini sheet cake is an easy homemade treat for any spring afternoon.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon lemon zest

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup buttermilk

• 1/3 cup vegetable oil

• 2 large eggs

• 2 tablespoons fresh lemon juice

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tablespoon fresh lemon juice

Directions

• 1. Prep the oven: Preheat to 350°F and grease an 8×8 inch square baking pan.
• 2. Rub the sugar: In a large bowl, rub the granulated sugar and lemon zest together until fragrant.
• 3. Mix dry ingredients: Whisk the flour, baking powder, and salt into the lemon sugar.
• 4. Add wet ingredients: Stir in the buttermilk, oil, eggs, and lemon juice until just combined.
• 5. Bake the cake: Pour batter into the pan and bake for 25 minutes until a toothpick comes out clean.
• 6. Make frosting: Beat the softened butter, powdered sugar, and lemon juice until light and fluffy, then frost the cooled cake.