Description
This delightful Lemon Sheet Cake is perfect for serving a crowd, featuring a moist, tender cake infused with bright lemon zest and juice, topped with a rich and creamy lemon cream cheese frosting. The cake is baked in a single sheet pan, making it easy to prepare and ideal for gatherings or celebrations.
Ingredients
Scale
Lemon Cake
- 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
Lemon Cream Cheese Frosting
- 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
- Prepare the baking pan: Position 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 with some overhang on the sides. Spray the parchment again to ensure it sticks well to the pan and prevents sticking.
- Mix butter and sugar: In a stand mixer bowl fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs and lemon: Reduce mixer speed to low and add the eggs, lemon zest, and lemon juice, stopping occasionally to scrape down the bowl sides to ensure even mixing.
- Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt to distribute the leavening agents evenly.
- Combine wet and dry ingredients: With the mixer on lowest speed, gradually add the flour mixture alternately with the buttermilk to the butter-sugar-egg mixture, beginning and ending with the flour mixture. Beat just until combined after each addition to avoid overmixing.
- Transfer and bake: Pour the cake batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the pan from the oven and transfer the cake to a wire rack. Allow it to cool completely before frosting to prevent melting the frosting.
- Make the frosting: Beat the softened cream cheese and butter together until light and creamy, about 3-4 minutes. Add lemon zest and lemon juice and continue beating until fully combined.
- Add powdered sugar: Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting is smooth and well incorporated.
- Frost the cake: Using an offset spatula, spread the lemon cream cheese frosting evenly over the cooled cake.
- Garnish and serve: Slice the cake into wedges and garnish with thinly sliced lemons, candied lemon slices, or additional lemon zest and peels if desired. Enjoy your vibrant lemon sheet cake!
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- Use fresh lemons for the best lemon flavor in both the cake and frosting.
- Sifting the cake flour helps avoid lumps and ensures a smooth batter.
- This recipe can be doubled for larger gatherings by using two pans.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon sheet cake, lemon cake, cream cheese frosting, lemon dessert, crowd-pleaser dessert
