Citrus Sheet Cake
User Reviews
5.0
9 reviews
Excellent
Citrus Sheet Cake
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Sheet cakes are SO much easier than layers - let's get to it!
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Ingredients
For the Cake:
- 1 cup butter at room temperature
- 2 cups white sugar
- 4 large eggs at room temperature
- 1 cup whole milk or nut milk
- 1 tablespoon lemon extract
- 2 ⅔ cup cake flour
- 3 teaspoon baking powder
- 1 teaspoon kosher salt
For the Swiss Meringue Buttercream
- 4 egg whites
- 1 ½ cup granulated sugar
- 1 ½ cup unsalted butter at room temp
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon sea salt
- Peeled and sliced citrus for topping
Instructions
For the Cake:
- Preheat your oven to 350 degrees F. Prepare a 9x13 inch caeke pan with baking spray and line with parchment paper.
- In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the milk and lemon extract and mix on low until just incorporated.
- In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Pour the cake batter into the prepared baking pan and bake for 30 minutes.
- Remove the cake from the oven and let cool completely before frosting.
For the Swiss Meringue Buttercream
- Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF.
- Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
- Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
- Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth.
- Swoop and dollop the Swiss Meringue Buttercream on top of the cooled cake and add the sliced citrus on top
Notes
- For the most attractive citrus, I recommend carefully cutting all the peel away from the whole fruit, and then thinly slicing along the equator.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
426mg
(18%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
971IU
(19%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 426mg | 18% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 971IU | 19% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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