Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my favorite memories is the first time I made a lemon almond sheet cake for my mom’s spring garden party. The sunlight was streaming through the windows, the air smelled of fresh flowers, and everyone was laughing as they wandered around the garden. I remember the cake coming out of the oven, golden, fragrant, and perfectly soft, and my heart swelling as the first slice disappeared. That day, I learned that baking isn’t just about ingredients it’s about bringing people together.
Spring always calls for light, bright flavors, and nothing feels more like the season than a zesty lemon cake paired with the delicate crunch of almonds. This Lemon Almond Sheet Cake for Spring Gatherings is my go-to recipe when I want something simple, comforting, and crowd-pleasing. Every bite is moist, tangy, and just sweet enough to make everyone smile.
I use this recipe for every occasion from birthdays to casual weekend brunches and it never fails to impress. Whether you’re an experienced baker or someone who’s just discovering the joy of cake, this recipe is approachable, flexible, and full of love.
Why I Love Making This Recipe
There’s something magical about baking a lemon almond cake in a sheet pan. It’s easy to make, perfect for serving a crowd, and it keeps beautifully for days. I love the combination of soft, tender cake with the nutty almond flavor and the subtle lemon glaze that soaks in just enough to make every bite irresistible.
What really makes me happy is seeing my friends and family gather around the kitchen counter, sneaking tastes before the cake even makes it to the table. This cake isn’t just dessert—it’s a centerpiece for connection, laughter, and joy. Lemon and almond feel light and fresh, perfect for spring, but the texture and sweetness keep it cozy and comforting.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make this springtime favorite:
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs, at room temperature
- 200g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 120ml whole milk
- 1 tsp almond extract
For the glaze:
- 150g powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp almond extract
- Sliced almonds, for sprinkling
Little kitchen secrets:
- Always use room-temperature eggs and butter it helps the cake stay tender.
- Zest your lemons carefully to avoid the white pith, which can be bitter.
- Gently fold in the ground almonds to keep the batter light and airy.
- Toast the sliced almonds lightly before sprinkling they add a beautiful crunch.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line a 9×13-inch sheet pan with parchment paper.
- Cream the softened butter and granulated sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond extract and lemon zest.
- In a separate bowl, whisk together the flour, ground almonds, and baking powder.
- Gradually fold the dry ingredients into the butter mixture, alternating with milk and lemon juice. Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix together the powdered sugar, lemon juice, and almond extract for the glaze.
- Once the cake is out of the oven, allow it to cool for 10 minutes, then drizzle the glaze over the warm cake and sprinkle with toasted sliced almonds.
How I Serve It at Home
I like to cut this cake into generous squares and serve it with a dollop of lightly whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of Earl Grey tea or a chilled glass of sparkling lemonade. The almond and lemon flavors make it feel light and fresh, but the moist texture keeps it comforting and satisfying.
For spring gatherings, I often place the cake on a beautiful cake stand surrounded by fresh flowers—just like my first garden party memory. It instantly brightens the table and invites people to gather around.
Storage, Reheating & Make-Ahead Tips
This cake keeps well for up to 3 days at room temperature in an airtight container. If you want to make it ahead of time for a spring party, you can bake it the day before and add the glaze just before serving.
For longer storage, cut the cake into squares, wrap them individually in plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw at room temperature for 1–2 hours and sprinkle with fresh toasted almonds.
100-Word Short Version
This Lemon Almond Sheet Cake for Spring Gatherings is my go-to recipe for light, comforting dessert that brings people together. Moist, zesty, and nutty, it combines soft cake with almond flavor and a delicate lemon glaze. Perfect for brunches, birthdays, or casual tea parties, it’s simple to make, crowd-pleasing, and full of love. Toasted almonds add crunch, and it pairs beautifully with tea or ice cream. Make ahead and glaze just before serving. Every bite reminds me why cooking is about stories, laughter, and sharing joy with the people we love.
Recipe Card Section (Before Conclusion)
⏱️ Time
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
đź›’ Ingredients <ul> <li>250g unsalted butter, softened</li> <li>200g granulated sugar</li> <li>4 large eggs, room temperature</li> <li>200g self-raising flour</li> <li>100g ground almonds</li> <li>1 tsp baking powder</li> <li>Zest of 2 lemons</li> <li>Juice of 1 lemon</li> <li>120ml whole milk</li> <li>1 tsp almond extract</li> <li>150g powdered sugar (for glaze)</li> <li>2 tbsp fresh lemon juice (for glaze)</li> <li>1 tsp almond extract (for glaze)</li> <li>Sliced almonds, for sprinkling</li> </ul>
👩‍🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and line a 9×13-inch sheet pan with parchment paper.</li> <li>Cream butter and sugar until pale and fluffy.</li> <li>Add eggs one at a time, beating well after each addition.</li> <li>Stir in almond extract and lemon zest.</li> <li>Whisk flour, ground almonds, and baking powder together in a separate bowl.</li> <li>Fold dry ingredients into butter mixture, alternating with milk and lemon juice until combined.</li> <li>Pour batter into prepared pan and smooth top.</li> <li>Bake for 30–35 minutes or until a toothpick comes out clean.</li> <li>Mix powdered sugar, lemon juice, and almond extract for glaze.</li> <li>Cool cake for 10 minutes, then drizzle glaze over warm cake and sprinkle with toasted almonds.</li> </ol>
đź“ť Notes
- Use room-temperature butter and eggs for a tender cake.
- Avoid white pith when zesting lemons to prevent bitterness.
- Toast sliced almonds lightly for extra crunch.
- Make ahead: bake a day before and glaze just before serving.
- Freezer-friendly for up to 2 months.
🍽️ Nutrition
Serving Size: 1 slice 🍰
Calories: 310 kcal
Sugar: 20g
Sodium: 55mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg
Lemon Almond Sheet Cake for Spring Gatherings
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Bright, moist, and nutty, this Lemon Almond Sheet Cake for Spring Gatherings is perfect for brunches, birthdays, or cozy family moments. With tender cake, zesty lemon glaze, and toasted almonds, it brings people together and adds sunshine to any table.
Ingredients
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs, room temperature
- 200g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 120ml whole milk
- 1 tsp almond extract
- 150g powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1 tsp almond extract (for glaze)
- Sliced almonds, for sprinkling
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch sheet pan with parchment paper.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in almond extract and lemon zest.
- Whisk flour, ground almonds, and baking powder together in a separate bowl.
- Fold dry ingredients into butter mixture, alternating with milk and lemon juice until combined.
- Pour batter into prepared pan and smooth top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Mix powdered sugar, lemon juice, and almond extract for glaze.
- Cool cake for 10 minutes, then drizzle glaze over warm cake and sprinkle with toasted almonds.
Notes
Use room-temperature butter and eggs for a tender cake. Avoid white pith when zesting lemons to prevent bitterness. Toast sliced almonds lightly for extra crunch. Make ahead: bake a day before and glaze just before serving. Freezer-friendly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Conclusion
This Lemon Almond Sheet Cake for Spring Gatherings is more than just dessert it’s a slice of joy, a reminder that food connects us, and a simple way to bring a little sunshine into your home. Every bite carries the memories of laughter, warmth, and shared moments, and I hope it does the same for you. Whether it’s a casual tea or a celebratory brunch, this cake will always be my springtime favorite, and I’m so excited for you to make it part of your own memories.