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Lemon Sheet Cake with Cream Cheese Frosting Recipe

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4 from 3 reviews

This Lemon Sheet Cake is a moist, tender cake infused with bright lemon flavor, topped with a rich and creamy lemon cream cheese frosting. Perfect for gatherings and celebrations, this easy-to-make sheet cake balances sweet and tangy notes for a refreshing dessert.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

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

  1. Prepare the oven and pan: Place a rack in the middle of the oven and preheat it to 350°F. Lightly spray a 9×13-inch baking pan with nonstick baking spray. Line the pan with parchment paper, allowing some overhang on the sides, and spray the parchment lightly again to prevent sticking.
  2. Cream butter and sugar: In a stand mixer bowl fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add eggs and lemon: Reduce mixer speed to low. Add the eggs, lemon zest, and lemon juice gradually, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt until well combined.
  5. Mix dry and wet ingredients: With the mixer at its lowest setting, gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition to avoid overmixing.
  6. Transfer batter and bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the cake to a wire rack and allow it to cool completely before frosting.
  7. Make the frosting: Beat the softened cream cheese and butter together until light and creamy, about 3 to 4 minutes. Add the lemon zest and lemon juice and continue beating until fully incorporated.
  8. Add powdered sugar: Gradually add the powdered sugar, beating continuously until the frosting is smooth and well combined.
  9. Frost the cake: Using an offset spatula, spread the lemon cream cheese frosting evenly over the cooled cake.
  10. Serve: Slice the cake into wedges. Optionally, garnish with thinly sliced lemon, candied lemon slices, or extra lemon zest for a decorative touch. Enjoy!

Notes

  • Make sure the cake is completely cool before frosting to prevent the frosting from melting.
  • Use freshly zested lemon for the best citrus flavor.
  • Sifting the cake flour helps to achieve a tender crumb.
  • For easier slicing, chill the cake briefly after frosting.
  • You can substitute the whole buttermilk with a mix of milk and lemon juice if buttermilk is unavailable.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/lemon-sheet-cake-with-cream-cheese-frosting-recipe/