Lemon Sheet Cake Recipe

There’s something undeniably joyful about a lemon sheet cake. From the moment the bright citrus aroma fills your kitchen, to the first tangy-sweet bite of moist cake and luscious cream cheese frosting, this recipe is a guaranteed mood booster. In my own kitchen, this Lemon Sheet Cake has become a springtime staple, a go-to dessert that consistently earns rave reviews. My family devours it at potlucks, birthday celebrations, and even just for a simple weekend treat. The vibrant lemon flavor is refreshing and not overly sweet, making it a crowd-pleaser for all ages. And let’s be honest, the ease of a sheet cake – no fussy layering or complicated techniques – makes it a winner for busy bakers like myself. If you’re looking for a dessert that’s both impressive and incredibly easy to make, look no further. This Lemon Sheet Cake recipe is your ticket to baking bliss.

Ingredients

This recipe uses readily available ingredients, ensuring you can whip up this delightful cake without a trip to a specialty store. Here’s everything you’ll need to create your own slice of sunshine:

Cake

• 1 cup (227 g) unsalted butter, room temperature: Room temperature butter is crucial for proper creaming, which is the foundation of a tender and fluffy cake. Using unsalted butter allows you to control the overall saltiness of the cake.
• 1 ¾ cups (346 g) granulated sugar: Granulated sugar provides sweetness and contributes to the cake’s structure and moisture.
• 2 teaspoons vanilla extract: Vanilla extract enhances the overall flavor profile of the cake, adding a touch of warmth and complexity that complements the lemon beautifully. Use pure vanilla extract for the best flavor.
• 2 tablespoons lemon zest: Fresh lemon zest is the key to intense lemon flavor. Zest only the yellow part of the lemon, avoiding the white pith, which can be bitter. Two tablespoons might seem like a lot, but trust me, it’s what makes this cake sing with citrusy goodness.
• 4 large eggs, room temperature: Room temperature eggs emulsify more easily into the batter, resulting in a smoother and more stable cake batter. They also contribute to the cake’s texture and richness.
• 3 cups (336 g) cake flour: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate crumb. If you don’t have cake flour, you can make a substitute (see FAQ section).
• 1 tablespoon baking powder: Baking powder is a leavening agent that helps the cake rise and become light and airy. Make sure your baking powder is fresh for optimal results.
• ¾ teaspoon salt: Salt enhances the flavors of all the other ingredients and balances the sweetness.
• 1 cup (227 g) whole milk, room temperature: Whole milk adds moisture and richness to the cake. Room temperature milk, like the eggs, incorporates more smoothly into the batter.
• ¼ cup (57 g) lemon juice: Fresh lemon juice adds that essential tangy lemon flavor. Use freshly squeezed juice for the brightest and most vibrant taste. Bottled lemon juice can be used in a pinch, but fresh is always preferred.

Frosting

• 8 ounces (227 g) block-style cream cheese, room temperature: Block-style cream cheese is recommended for frosting as it’s firmer and creates a more stable frosting than cream cheese spread. Room temperature cream cheese is essential for smooth, lump-free frosting.
• ½ cup (113 g) unsalted butter, room temperature: Similar to the cake, room temperature butter is crucial for creating a smooth and creamy frosting. Unsalted butter allows you to control the salt level.
• 1 teaspoon vanilla extract: Vanilla extract complements the cream cheese and lemon flavors in the frosting, adding a touch of warmth.
• ¼ teaspoon salt: Salt balances the sweetness of the frosting and enhances the other flavors.
• 3 ½ cups (400 g) confectioner’s sugar: Confectioner’s sugar (also known as powdered sugar or icing sugar) provides sweetness and structure to the frosting. Sifting it beforehand can help prevent lumps in the frosting.

Instructions

Making this Lemon Sheet Cake is surprisingly straightforward, even for beginner bakers. Follow these step-by-step instructions for a perfect result every time:

Cake Preparation

1. Preheat and Prepare Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Proper oven temperature is crucial for even baking. While the oven is preheating, prepare your baking pan. Generously grease a 9×13 inch or 13×18 inch baking pan. For a 9×13 inch pan, the cake will be thicker and require a slightly longer baking time, resulting in a taller, more decadent cake. A 13×18 inch pan will yield a thinner cake, perfect for feeding a larger crowd and baking more quickly. Greasing thoroughly prevents the cake from sticking and ensures easy removal once baked. You can use butter, shortening, or baking spray to grease the pan. For extra insurance against sticking, you can also line the bottom of the pan with parchment paper, leaving an overhang on the sides to use as handles for lifting the cake out later. Set the prepared pan aside.
2. Cream Butter and Sugar: In a large mixing bowl, add the room temperature unsalted butter and granulated sugar. Using an electric mixer (stand mixer or hand mixer), beat the butter and sugar together on medium speed until they are light, fluffy, and pale in color. This process, known as creaming, is essential for incorporating air into the batter, which contributes to the cake’s light and airy texture. Creaming should take about 2-3 minutes. Don’t rush this step; properly creamed butter and sugar are key to a tender cake.
3. Incorporate Wet Flavorings and Eggs: Once the butter and sugar are creamed, add the vanilla extract and lemon zest to the bowl. Mix on low speed until just combined. The lemon zest infuses the batter with that bright citrusy flavor. Next, add the room temperature eggs, one at a time, beating well after each addition until fully incorporated and the batter is smooth. Adding eggs one at a time ensures they emulsify properly into the batter, contributing to a stable and homogenous mixture. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
4. Combine Dry Ingredients: In a separate medium-sized bowl, sift together the dry ingredients: cake flour, baking powder, and salt. Sifting is important for cake flour as it tends to clump. Sifting also aerates the dry ingredients, making them lighter and easier to incorporate into the wet ingredients. If you don’t have a sifter, you can whisk the dry ingredients together thoroughly to achieve a similar effect. Set aside the sifted dry ingredients.
5. Prepare Liquid Mixture: In a liquid measuring cup, add the lemon juice to the room temperature milk. The lemon juice will slightly curdle the milk, which is perfectly normal and even beneficial, as it tenderizes the gluten in the flour, resulting in a more tender cake. Set this liquid mixture aside.
6. Alternate Wet and Dry Ingredients: Now, it’s time to combine the wet and dry ingredients. Gradually add half of the sifted dry ingredients to the butter mixture in the large bowl. Mix on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tough cake. Then, add half of the milk mixture to the batter and mix again on low speed until just combined. Repeat this process, adding the remaining dry ingredients followed by the remaining milk mixture, mixing until just combined after each addition. The key is to mix until just combined – stop mixing as soon as the ingredients are incorporated. The batter should be smooth and lump-free, but avoid overmixing.
7. Pour and Bake: Pour the cake batter into the prepared baking sheet (9×13 inch or 13×18 inch) and spread it into an even layer using a spatula or offset spatula. Ensuring an even layer will promote even baking. Bake the cake in the preheated oven according to the pan size:
   • 9×13 inch baking pan: Bake for 30-34 minutes.
   • 13×18 half sheet pan: Bake for 17-19 minutes.
   Baking times are estimates and can vary depending on your oven. The best way to determine doneness is to check for visual cues and use a toothpick test. The cake is done when it springs back in the center when gently pressed down. You can also insert a toothpick into the center of the cake; it should come out clean or with only dry crumbs attached, not wet batter. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Ovens can run hotter or colder than their set temperature, so it’s always best to rely on visual cues and the toothpick test rather than solely on baking time.
8. Cool Completely: Once the cake is baked, remove it from the oven and allow it to cool completely in the pan on a wire cooling rack. Cooling the cake completely before frosting is crucial. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy and less appealing cake. Allowing the cake to cool completely also firms up the crumb, making it easier to frost. This cooling process can take about 1 hour or more.

Frosting Preparation

1. Cream Cheese and Butter: In a large bowl, add the room temperature cream cheese and butter. Using an electric mixer (hand mixer or stand mixer), beat the cream cheese and butter together on medium speed until they are smooth, creamy, and completely combined. This should take about 1 minute. Ensure there are no lumps of cream cheese remaining.
2. Add Flavorings: Add the vanilla extract and salt to the cream cheese and butter mixture. Mix on low speed until incorporated.
3. Incorporate Confectioner’s Sugar: Gradually add the confectioner’s sugar, half at a time, to the cream cheese mixture. Start mixing on low speed until the sugar is incorporated. Starting on low speed prevents the confectioner’s sugar from puffing up and creating a powdery mess. Once the sugar is mostly incorporated, switch to high speed and beat the frosting until it is light, fluffy, and smooth, about 2 minutes. Be careful not to overbeat the frosting, as this can make it too thin or even cause it to break.
4. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting in an even layer over the top of the cake. You can use an offset spatula or a butter knife to achieve a smooth and even frosting layer.
5. Garnish (Optional): If desired, garnish the frosted cake with sprinkles or additional lemon zest before the frosting crusts over. Sprinkles add a festive touch, while extra lemon zest enhances the lemon flavor and visual appeal.

Nutrition Facts

This Lemon Sheet Cake is a delightful treat, and while it’s definitely indulgent, understanding the nutritional information can help you enjoy it in moderation.

• Servings: 16 or more servings (depending on slice size)
• Calories: Approximately 470kcal per serving (This is an estimate and can vary based on exact ingredient measurements and serving size)

Please note that these are estimated values and can vary. For more precise nutritional information, you can use online nutrition calculators and input the exact quantities of ingredients used.

Preparation Time

Planning your baking time is essential for a smooth and stress-free baking experience. Here’s a breakdown of the time involved in making this Lemon Sheet Cake:

• Prep Time: 20 minutes (This includes gathering ingredients, preheating the oven, preparing the pan, and mixing the cake batter and frosting.)
• Cook Time: 20 minutes (This is the average baking time, which can vary slightly depending on pan size and oven.)
• Resting Time: 1 hour (This is the time required for the cake to cool completely before frosting.)
• Total Time: 1 hour 40 minutes (This is the sum of prep time, cook time, and resting time.)

Keep in mind that these are estimated times. Actual prep and cooling times may vary depending on your experience and kitchen environment.

How to Serve

Lemon Sheet Cake is incredibly versatile and can be served in various ways for different occasions. Here are some serving suggestions:

• Classic Slice: The simplest and most satisfying way to enjoy Lemon Sheet Cake is to cut it into squares or rectangles and serve it as is. The cake is moist and flavorful enough to stand on its own.
• With Fresh Berries: Pairing lemon cake with fresh berries like strawberries, raspberries, or blueberries enhances the freshness and adds a beautiful visual element. Arrange berries on top of each slice or serve them on the side.
• Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy lemon flavor and adds a creamy coolness, especially enjoyable during warmer months.
• Lemon Curd: For an extra burst of lemon flavor, serve slices of cake with a spoonful of homemade or store-bought lemon curd. The creamy, intensely lemony curd elevates the dessert to another level.
• Iced Tea or Lemonade: Lemon Sheet Cake is perfectly paired with refreshing beverages like iced tea or lemonade, creating a delightful citrusy combination.
• Coffee or Tea: For a more comforting pairing, enjoy a slice of lemon cake with a warm cup of coffee or tea, especially in the afternoon or evening.
• Potlucks and Parties: Sheet cakes are ideal for potlucks, picnics, and parties because they are easy to transport and serve a crowd. Simply cut the cake into squares and arrange them on a platter.
• Celebrations: Lemon Sheet Cake is a festive dessert perfect for spring and summer celebrations like birthdays, Easter, baby showers, and graduation parties. Its bright flavor and cheerful appearance make it a crowd-pleaser for any special occasion.

Additional Tips for Baking the Perfect Lemon Sheet Cake

To ensure your Lemon Sheet Cake is a resounding success, here are five additional tips to keep in mind:

1. Measure Flour Correctly: Accurately measuring flour is crucial in baking. Too much flour can result in a dry and dense cake. The best way to measure flour is to use the “spoon and level” method. Spoon flour into your measuring cup until it’s overflowing, then level off the excess with a straight edge (like the back of a knife). Avoid scooping flour directly from the bag, as this can compact the flour and lead to using too much. For even more accuracy, use a kitchen scale to weigh the flour according to the recipe (336g for 3 cups of cake flour).
2. Don’t Overmix the Batter: Overmixing the cake batter develops the gluten in the flour, which can result in a tough and chewy cake. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay; they will disappear as you fold the batter. Once you add the milk mixture, mix until just incorporated. Stop mixing as soon as the batter is smooth and homogenous.
3. Adjust Baking Time as Needed: Baking times are estimates and can vary depending on your oven. Start checking for doneness at the lower end of the recommended baking time. Use the toothpick test and visual cues (springing back in the center) to determine when the cake is done. If your oven runs hot, you might need to reduce the baking time slightly. If it runs cold, you might need to bake for a bit longer.
4. Let the Cake Cool Completely Before Frosting: Resist the temptation to frost the cake while it’s still warm. Frosting a warm cake will cause the frosting to melt and become runny, making it difficult to spread evenly and creating a messy cake. Ensure the cake is completely cooled to room temperature before frosting. You can even speed up the cooling process by placing the cake (in the pan) in the refrigerator for a short period, but ensure it’s not too cold when frosting, as very cold cake can also make frosting application less smooth.
5. Enhance Lemon Flavor: For an even more intense lemon flavor, you can brush the warm cake with a lemon syrup after baking but before frosting. To make a lemon syrup, simply combine ¼ cup lemon juice and ¼ cup granulated sugar in a saucepan and heat over medium heat until the sugar is dissolved. Poke holes in the warm cake with a toothpick or skewer and brush the lemon syrup evenly over the surface. Let the syrup soak into the cake before cooling completely and frosting.

Frequently Asked Questions (FAQ) About Lemon Sheet Cake

Here are some common questions bakers often have when making Lemon Sheet Cake:

Q1: Can I use all-purpose flour instead of cake flour?

A: While cake flour is recommended for the most tender crumb, you can substitute all-purpose flour if needed. To make a substitute for cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons of flour, and then add 2 tablespoons of cornstarch. Whisk together to combine. This mixture will mimic the lower protein content of cake flour. However, for the best results, using actual cake flour will provide the most delicate texture.

Q2: Can I make this cake ahead of time?

A: Yes, Lemon Sheet Cake is a great make-ahead dessert! You can bake the cake layers a day or two in advance. Once the cake is completely cooled, wrap it tightly in plastic wrap and store it at room temperature or in the refrigerator. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. When ready to serve, bring the frosting to room temperature and whip it briefly to restore its fluffiness before frosting the cake. Frosted cake is best stored in the refrigerator due to the cream cheese frosting.

Q3: How should I store Lemon Sheet Cake?

A: Store frosted Lemon Sheet Cake in an airtight container in the refrigerator for up to 3-4 days. Due to the cream cheese frosting, refrigeration is necessary for food safety. Bring the cake to room temperature for about 30 minutes before serving to allow the frosting to soften slightly and the flavors to fully develop.

Q4: Can I freeze Lemon Sheet Cake?

A: Yes, you can freeze Lemon Sheet Cake, either frosted or unfrosted. For unfrosted cake, wrap it tightly in plastic wrap and then in foil. For frosted cake, freeze it uncovered on a baking sheet until the frosting is firm, then wrap it in plastic wrap and foil. Frozen cake can be stored for up to 2-3 months. Thaw frozen cake in the refrigerator overnight before serving.

Q5: Can I adjust the lemon flavor?

A: Absolutely! If you prefer a more intense lemon flavor, you can increase the amount of lemon zest and lemon juice in the cake batter and frosting. For a milder lemon flavor, you can reduce the lemon zest and juice slightly. You can also add a touch of lemon extract to the batter or frosting to further enhance the lemon flavor. Remember to taste as you go and adjust according to your preference. You can also add lemon slices on top as decoration for more lemon look.

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