Lemon Sheet Cake with Cream Cheese Lemon Frosting Recipe
This zesty Lemon Sheet Cake is perfect for serving a crowd, featuring a moist, tender crumb infused with fresh lemon juice and zest. Topped with a luscious lemon cream cheese frosting, it delivers a bright, tangy flavor that complements the sweetness perfectly. Easy to prepare and baked in a single sheet pan, this delightful cake is ideal for celebrations or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Lemon Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 small lemon, zested and 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 and juiced
- 2 1/2 cups powdered sugar
Instructions
- Prepare the Oven and Pan: Place a rack in the middle of the oven and preheat to 350°F. Lightly spray a 9×13-inch baking pan with nonstick baking spray, then line with parchment paper leaving an overhang on the sides and spray the parchment to prevent sticking. Set aside.
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
- Add Eggs and Lemon: Reduce mixer speed to low and add the eggs one at a time along with the lemon zest and lemon juice. Stop occasionally to scrape down the sides of the bowl ensuring everything is well combined.
- Combine Dry Ingredients & Alternate with Buttermilk: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the butter-sugar mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat on low speed just until combined after each addition to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer pan to a wire rack. Allow cake to cool completely before frosting.
- Prepare the Lemon Cream Cheese Frosting: In a clean bowl, beat the softened cream cheese and butter together until light and creamy, about 3 to 4 minutes. Add the lemon zest and juice and continue to beat until incorporated. Gradually add the powdered sugar and beat until the frosting is smooth and well combined.
- Frost the Cake: Using an offset spatula, spread the lemon cream cheese frosting evenly over the cooled cake. Optionally, garnish with thinly sliced lemon, candied lemon slices, or extra lemon zest or peels for a decorative touch.
- Serve: Slice the cake into wedges and serve. Enjoy this bright and refreshing lemon dessert perfect for any occasion!
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- For extra lemon flavor, add an extra teaspoon of lemon zest to the batter or frosting.
- You can substitute cake flour with all-purpose flour by replacing 2 tablespoons of flour per cup with cornstarch for a lighter texture.
- Leftovers should be stored covered in the refrigerator due to the cream cheese frosting and consumed within 3-4 days.
- Room temperature ingredients help achieve a smooth batter and frosting texture.
