Name: Lemon Sheet Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 3 large eggs; 1 small lemon, zested & juiced; 3 cups cake flour, sifted if lumpy; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 cup whole buttermilk; 1 (8-ounce) block full-fat cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 1 small lemon, zested & juiced; 2 1/2 cups powdered sugar

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 small lemon, zested & juiced

3 cups cake flour, sifted if lumpy

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup whole buttermilk

1 (8-ounce) block full-fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 small lemon, zested & juiced

2 1/2 cups powdered sugar

Instructions

Step 1: Place a rack in the middle of the oven and preheat to 350°F. Lightly spray a 9×13-inch baking pan with nonstick spray, then line it with parchment paper leaving an overhang on the sides. Spray the parchment paper to prevent sticking and set aside.

Step 2: In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add the eggs, lemon zest, and lemon juice, scraping down the bowl as needed.

Step 3: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. With the mixer on low, gradually add the flour mixture to the butter mixture, alternating with buttermilk—starting and ending with the flour mixture. Beat just until combined after each addition.

Step 4: Pour the batter into the prepared pan and spread it evenly, smoothing the top as needed. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before frosting.

Step 5: To make the frosting, beat cream cheese and butter together until light and creamy, about 3–4 minutes. Add lemon zest and juice, then continue beating until combined. Gradually add powdered sugar and beat until smooth and well incorporated.

Step 6: Spread the frosting evenly over the cooled cake using an offset spatula. Slice into wedges and garnish with thinly sliced lemon, candied lemon slices, or extra lemon zest if desired. Serve and enjoy!

Tips & Variations

For extra lemon flavor, add a bit of lemon extract to the batter or frosting.

If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.

Sift the powdered sugar before adding to the frosting to avoid lumps and achieve a smoother texture.

Use fresh lemons and zest just before using for the brightest flavor.

FAQs

Can I make this cake gluten-free?

To make it gluten-free, substitute the cake flour with a gluten-free all-purpose blend that measures cup-for-cup. Be sure it contains xanthan gum for structure.

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using to achieve a similar acidity and texture.