Lemon Sheet Cake Recipe

This Lemon Sheet Cake is a bright, refreshing, and utterly delicious dessert that’s perfect for any occasion! A moist and tender lemon-infused cake is topped with a creamy and tangy cream cheese frosting, creating a delightful balance of sweet and tart. This recipe is easy to follow and yields a generous sheet cake that’s perfect for parties, potlucks, or simply enjoying a slice with your afternoon tea.

Ingredients

Here’s what you’ll need to make this Lemon Sheet Cake:

For the Cake:

• Unsalted butter: Room temperature, it adds richness and moisture.
• Granulated sugar: Adds sweetness and helps create a tender crumb.
• Vanilla extract: Enhances the overall flavor.
• Lemon zest: Adds a bright and zesty lemon flavor.
• Large eggs: Room temperature, they bind the ingredients and add richness.
• Cake flour: Provides a light and tender texture.
• Baking powder: Helps the cake rise and become fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Whole milk: Room temperature, it adds moisture and richness.
• Lemon juice: Adds a tangy lemon flavor.

For the Frosting:

• Block-style cream cheese: Room temperature, it provides a tangy and creamy base.
• Unsalted butter: Room temperature, it adds richness and creaminess.
• Vanilla extract: Enhances the overall flavor.
• Salt: Balances the sweetness.
• Confectioner’s sugar: Adds sweetness and creates a smooth texture.

How to Make Lemon Sheet Cake

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (177°C). Grease a 9×13 inch or 13×18 inch baking pan.
2. In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
3. Add vanilla extract, lemon zest, and eggs, one at a time, mixing until incorporated.
4. In a separate bowl, sift together cake flour, baking powder, and salt.
5. In a liquid measuring cup, add lemon juice to milk.
6. Add half of the dry ingredients to the butter mixture, mixing until just combined.
7. Add half of the milk mixture, mixing until just combined.
8. Repeat with the remaining dry ingredients and milk.

Step 2: Bake the Cake

1. Pour batter into the prepared baking pan and spread evenly.
2. Bake for 30-34 minutes (9×13 inch pan) or 17-19 minutes (13×18 inch pan), or until a toothpick inserted into the center comes out clean.
3. Let the cake cool completely in the pan on a wire rack.

Step 3: Prepare the Frosting

1. In a large bowl, beat together the room temperature cream cheese and butter until creamy.
2. Add vanilla extract and salt, mixing until incorporated.
3. Gradually add confectioner’s sugar, mixing on low speed until incorporated.
4. Switch to high speed and beat until light and fluffy, about 2 minutes.

Step 4: Frost the Cake

1. Spread the cream cheese frosting evenly over the cooled cake.
2. Optionally, garnish with sprinkles or lemon zest.

How to Serve

• Dessert: Serve slices of the lemon sheet cake as a refreshing dessert.
• Parties and potlucks: This cake is perfect for serving a large group.

Make Ahead and Storage

Storing Cake

• Frosted cake can be stored at room temperature for up to 2 hours, in the refrigerator for 2-3 days, or frozen for up to 2 months.
• Unfrosted cake can be wrapped tightly in plastic and stored in a sealed container in the refrigerator or freezer.

Reheating

• Bring refrigerated cake to room temperature before serving.

FAQs

Can I use a different type of flour?

• Cake flour is recommended for a tender crumb. You can substitute with all-purpose flour, but the texture may be slightly different.

Can I use a different type of frosting?

• Yes, you can use other frostings, such as buttercream or a lemon glaze.

Can I make this cake into cupcakes?

• Yes, you can bake the batter in cupcake liners. Adjust the baking time accordingly.

Can I add other flavors?

• Yes, you can add other citrus zests or extracts to the cake and frosting.

Enjoy this delightful Lemon Sheet Cake!

Print