Lemon Sheet Cake – Zesty and moist cake made with fresh lemon zest and juice, perfectly complemented by cream cheese frosting that provides a velvety and creamy texture.
This lemon sheet cake is a summertime classic that captures the essence of sunny days and warm weather. Made with fresh lemon zest and juice, this zesty and moist cake is a perfect balance of sweet and tart flavors that is sure to please anyone! Topped with a creamy and rich cream cheese frosting, this lemon sheet cake is a refreshing and impressive dessert that is perfect for any occasion. Whether enjoyed at a backyard barbecue or a fancy dinner party, this lemon cake is sure to be a crowd-pleaser that will leave everyone wanting more.
For more Lemon recipes, I have added a small list below!
- Easy And Lemoney, Lemon Bundt Cake
- Tasty Lemon Blueberry Muffin Cookies
- Delightful Lemon Blueberry Cake
Jump to:
Why you should make this lemon sheet cake?
- Lemon flavor – Lemons are totally in season right now, and this cake is the perfect way to celebrate the sunny weather.
- Easy – You won’t believe how easy it is to make this cake, but it looks and tastes like you put in way more effort.
- Lemon Curd – Lemon cake with lemon curd and cream cheese frosting is the ultimate dessert flex for any gathering or dinner party.
- Refreshing – Seriously, who doesn’t love the tangy and refreshing taste of lemon? Make this cake and everyone will be totally impressed.
- No decorating involved – Made in a 9×13 sheet pan so there is no decorating involved!
Ingredient list
Next, are a list of ingredients that you might not have. For a full list check the ingredient card down below.
- Cake flour – This helps make the cake soft and moist
- Unsalted butter – this will be used for the cake and the frosting, make sure to pull it out a few hours before you are using.
- Eggs – You will use whole eggs and egg yolks!
- Buttermilk – This will also need to be room temperature.
- Fresh lemon zest – You will use about 10 lemons total!
- Fresh lemon juice – This will be used for the lemon curd.
- Vanilla extract – this one is my favorite, but if you want a cheaper one, I recommend using this one.
- Cream cheese – I always use full fat cream cheese, and don’t recommend using low fat.
- Heavy cream – This is for the buttercream.
Best tips to make the best cake batter!
Furthermost, I have given instructions on how to make the best cake batter!
- Use fresh lemons: For the best lemon flavor, use fresh lemons instead of bottled lemon juice.
- Zest the lemons: The zest contains essential oils that add a bright, citrusy flavor to the cake.
- Use cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a tender and fluffy cake.
- Don’t over mix: Over mixing the batter can cause the cake to be tough and dense. Mix until just combined.
- Chill the cake: Let the cake cool completely before spreading the lemon curd on top. This prevents the curd from melting and sliding off the cake.
- Make the lemon curd ahead of time: Lemon curd can be made up to a week in advance and stored in the refrigerator until ready to use.
Top tips to make the buttercream
- Start with room temperature ingredients to ensure that they blend together smoothly.
- Use high-quality butter and cream cheese for the best flavor and texture.
- Beat the butter and cream cheese together until they are completely smooth before adding any other ingredients.
- Gradually add in the powdered sugar to avoid clumps and achieve a smooth consistency.
- If the frosting is too thick, add a tablespoon of cream at a time until it reaches the desired consistency.
- If the frosting becomes too soft or melty while you are working with it, you can place it in the refrigerator for a few minutes to firm it up again.
- Sift your powder sugar, because this will help create a soft and silky buttercream.
FAQ – Lemon Sheet Cake
How do I prevent my lemon sheet cake from becoming dry or tough?
Don’t over mix the gluten, and use room temperature ingredients. When you are done mixing, take a tubber spatula and gently fold the sides/bottom of the bowl.
Can I make the lemon curd ahead of time and store it?
Yes! The lemon curd needs to be chilled when you decorate the cake
What is lemon sheet cake, and how is it different from regular cake?
Unlike a regular cake, which is usually baked in a round or square pan and often has layers, a sheet cake is a single-layer cake that is meant to be served in squares or rectangles
Storing and freezing
To store a lemon sheet cake with lemon curd and cream cheese frosting, cover it with plastic wrap and place it in the refrigerator for up to 3-4 days. You can freeze the cake whole or by the slices!
Freezing Lemon Sheet Cake
For longer storage, the cake can be frozen by wrapping it tightly with plastic wrap and then aluminum foil, and placing it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When ready to serve, allow the cake to thaw in the refrigerator overnight, and bring it to room temperature before serving. This is applies to cake slices and unfrosted cake layers
How to serve: serve at room temperature for optimal flavor and texture. This cake can be cut into squares or rectangles and serves around 12-16 people.
For more cake recipes, I have listed a few popular ones below!
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Recipe
Lemon Sheet Cake
Ingredients
For the lemon cake
- 3 cups cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Zest of 3 lemons lemon mine were large
- 1 cup unsalted butter at room temperature
- ½ cup canola oil
- 1 ¾ cups granulated sugar
- 3 large egg whites at room temperature
- 2 large whole eggs room temperature
- 2 teaspoons lemon extract or lemon emulsion
- ½ cup sour cream at room temperature
- 1 cup buttermilk room temperature
- Optional: Yellow food gel
For the lemon curd (make this 1-2 days before the cake)
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- ½ cup fresh lemon juice
- 3 large eggs
- 4 egg yolks
- 4 Tablespoons unsalted butter
For the cream cheese frosting
- 1 cup unsalted butter room temperature
- 6 ounces cream cheese room temperature
- 4 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla bean paste
- pinch of salt
Instructions
For the cake
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar for 3 minutes on medium-high speed. The color will start getting lighter.
- With a rubber spatula, scrape down the sides of the bowl and begin to add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. Once all the eggs have been added, beat the mixture on medium-high speed for an additional 2 to 3 minutes. Add the yellow food gel if using!
- Add the sour cream and the lemon flavoring of your choice and mix on low. If it starts to look a little curdled, don’t stress, once you add the flour, it will smooth out.
- Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk, repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl, and mix on low for 20 more seconds.
- Transfer the batter to the prepped pan, and with the back of a spoon, evenly distribute the cake batter across the pan, and bake for 38-42 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pan. Let it completely cool before you frost it.
For the cake
- I suggest doing this section of the cake a day before to ensure that it sets properly.
- In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture. 1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice, 3 large eggs, 4 egg yolks
- Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.
For the cream cheese buttercream
- In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
- Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
- With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
Assembly
- You can leave the cake in the pan. Once it’s completely cool, you can frost the cake with the cream cheese frosting. Add dollops of lemon curd to the frosted cake (you will only need about half of the lemon curd. Serve the other half on the side of each piece of cake). Swirl the lemon curd into the cream cheese buttercream. Serve at room temperature.
Anonymous says
Thank you for sharing this recipe