Description
This Lemon Sheet Cake is a bright and refreshing dessert perfect for any occasion. A moist and tender lemon cake is topped with a creamy lemon cream cheese frosting, creating a delightful balance of sweet and tangy flavors.
Ingredients
Units
Scale
Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup whole milk, room temperature
- 1/4 cup lemon juice
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups confectioner’s sugar
Instructions
Cake:
- Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 9×13 or 13×18 inch baking pan.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Add vanilla, lemon zest, and eggs, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, and salt.
- Combine Wet Ingredients: In a measuring cup, add lemon juice to milk.
- Combine Wet and Dry: Add half the dry ingredients to the butter mixture, then half the milk mixture, mixing until just combined. Repeat with remaining ingredients.
- Bake: Pour batter into the prepared pan and bake for 30-34 minutes (9×13) or 17-19 minutes (13×18), or until a toothpick comes out clean.
- Cool: Let cake cool completely in the pan.
Frosting:
- Cream Cheese and Butter: In a large bowl, beat cream cheese and butter until creamy.
- Add Flavorings: Add vanilla and salt, mixing until combined.
- Add Sugar: Gradually add confectioner’s sugar, mixing on low speed until combined, then on high speed until fluffy.
- Frost Cake: Spread frosting evenly over the cooled cake.
Notes
- For a layer cake, see the full post linked in the original recipe.
- Do not substitute ingredients, especially fats, as it can affect the cake’s texture.
- Store frosted cake at room temperature for up to 2 hours, in the refrigerator for 2-3 days, or freeze for up to 2 months.
- Cream cheese frosting must be refrigerated if left out for more than 2 hours.
- For best results thaw frozen cake overnight in the refrigerator, and bring to room temperature before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
