Lemon Sheet Cake
User Reviews
4.1
192 reviews
Good
Lemon Sheet Cake
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With the zesty brightness of lemon, this EASY Lemon Sheet Cake is a simple dessert that you will want to enjoy all year long!
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Ingredients
For the Cake
- 2¾ cup flour
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter , softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ½ cup buttermilk
- ½ cup sour cream
- 1½ tablespoon lemon zest
- ½ cup fresh lemon juice
For the Cream Cheese Frosting
- 8 ounes cream cheese , softened
- ½ cup unsalted butter , room temperture
- 3 cups powdered sugar
- 2½ tablespoons fresh lemon juice
- 1 teaspoon lemon extract
Garnish, optional:
- Maraschino cherries
- Fresh lemon slices
- fresh lemon zest
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Instructions
For the Cake
- Preheat the oven to 350°F. Prepare a 9x13 baking dish by coating it with cooking spray or vegetable shortening. Set aside.
- In a large mixing bowl, whisk or sift together the 2¾ cup flour, 2½ teaspoon baking powder, ½ teaspoon baking soda and ¾ teaspoon fine sea salt.
- In a separate bowl, using a stand mixer or a hand mixer, beat the 1 cup unsalted butter and 2 cups sugar until light and fluffy.
- Add in the 4 eggs and continue mixing until fully incorporated being sure to scrape down the sides. Stir in the 1 teaspoon vanilla extract and 1 teaspoon lemon extract.
- Alternate adding a few spoons of the dry ingredients with the ½ cup buttermilk. No not overmix.
- Stir in the ½ cup sour cream, 1½ tablespoon lemon zest and ½ cup fresh lemon juice.
- Mix until just combined, stopping when there are no visible streaks in the batter.
- Pour in the batter into the prepared baking dish and tap to settle.
- Place in the oven and bake for 35-40 minutes or a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and set aside to cool.
For the Frosting:
- In a large mixing bowl, using a stand mixer or a hand mixer, beat together the 8 ounes cream cheese and ½ cup unsalted butter until smooth.
- Gradually add in the 3 cups powdered sugar cup at a time.
- Once all of the powdered sugar in fully incorporated, add in the 2½ tablespoons fresh lemon juice and 1 teaspoon lemon extract.
- Mix one final time on high for 1 minute.
- Evenly spread the frosting over the cooled cake.
- Top with lemon zest, lemon slices and cherries, if desired.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
283mg
(12%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
840IU
(17%)
Vitamin C
5mg
(6%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 283mg | 12% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
192 reviews
Good
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