Welcome to our delightful journey into the world of baking, where today’s highlight is the incredibly citrusy and moist Lemon Sheet Cake, adorned with a lusciously tangy Lemon Cream Cheese Frosting. This recipe is not just any dessert; it’s a vibrant and refreshing springtime favorite, perfect for gatherings, Easter celebrations, or any day you crave a slice of sweet and tangy lemony bliss. Let’s dive into what makes this cake a must-try and how you can bring this lemon lover’s dream to your table.
Why You’ll Love This Recipe
- Silky Smooth Frosting: The lemon cream cheese frosting, with its subtle tang, pairs impeccably with the bright lemon sheet cake, creating a match made in heaven.
- Moist & Tender Cake: Achieve the perfect texture with a cake that’s incredibly moist, thanks to the balanced blend of ingredients.
- Bright Lemon Flavor: Infused throughout both the batter and frosting, the rich dessert boasts a refreshing taste that’s both sweet and invigorating.
- Perfect for a Crowd: Yielding 24 servings, it’s the go-to dessert for feeding a large group, making it ideal for parties and large gatherings.
Ingredients
For Lemon Cake
- 3 cups (375g) All-purpose flour: The base of our cake batter.
- 3 teaspoons Baking powder: Ensures a light, fluffy texture.
- ½ teaspoon Table salt: To enhance flavors.
- 1½ sticks (170g) Unsalted butter, room temperature: For a tender crumb.
- 1½ cups (300g) Granulated sugar: Adds sweetness.
- 3 Large eggs, room temperature: For moisture and structure.
- 1 teaspoon Pure vanilla extract: For aroma.
- 3 tablespoons Fresh lemon juice & Zest of 1 lemon: For that lemony kick.
- ¾ cup (180ml) Milk, room temperature: For a smooth batter.
For Lemon Buttercream Frosting
- 8 ounces (225g) Cream cheese, room temperature: The base of our tangy frosting.
- ¼ cup (55g) Unsalted butter, room temperature: For smoothness.
- 2 cups (260g) Powdered sugar: For sweetness and texture.
- 1 tablespoon Fresh lemon juice & Zest of 1 lemon: Ties the flavors together.
- ⅛ teaspoon Kosher salt: To balance the sweetness.
For Garnish
- Lemon slices or peel, optional: Adds a beautiful, bakery-worthy finish.
Direction and Preparation Method
Preparing the Cake
- Preheat your oven to 350°F (175°C) and line a 9×13 baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until fluffy, about 3 minutes.
- Add the eggs, vanilla extract, lemon juice, and zest, beating until light and fluffy.
- Incorporate the flour mixture and milk alternately, starting and ending with flour. Mix just until combined, then beat on high for 30 seconds.
- Pour the batter into the prepared pan, spreading evenly, and bake for 30-35 minutes.
- Let the cake cool completely in the pan.
Preparing the Frosting
- Beat the cream cheese and butter until fluffy, about 1 minute.
- Gradually add powdered sugar, then lemon juice, zest, and salt, whipping until smooth and fluffy.
Assembling the Cake
- Spread the frosting over the cooled cake evenly.
- Garnish with lemon slices or peels, if desired.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and frosting.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until ingredients are combined.
- Cool Completely Before Frosting: To prevent the frosting from melting off.
This Lemon Sheet Cake with Lemon Cream Cheese Frosting is more than a dessert; it’s a celebration of flavors, textures, and the joy of baking. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward, foolproof, and sure to impress. Enjoy the process and the delicious outcome!