Lemon Sheet Cake with Cream Cheese Frosting
User Reviews
4.9
Lemon Sheet Cake with Cream Cheese Frosting
Description
This lemon sheet cake starts with a batter made from cake flour, baking powder, salt, butter, sugar, eggs, lemon and vanilla extracts, milk, and freshly grated lemon zest. The batter is creamed to incorporate air, contributing to a tender and light texture. It is baked in a 9x13 pan until just set in the center, ensuring moistness. After cooling completely, the cake is topped with a smooth cream cheese frosting made by beating cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
The frosting adds a rich tang that pairs well with the bright citrus notes of the cake. Sprinkles add a bit of visual interest and a light crunch, while candied lemon slices provide a subtle sweet garnish. This cake serves well for gatherings or dessert and can be easily sliced into squares.
The use of cake flour and proper creaming techniques helps achieve a soft, fine crumb. Removing the cake from the pan by lifting the parchment allows for clean edges when slicing. The frosting is best applied once the cake is fully cooled to prevent melting.
Ingredients
lemon cake
- 2 3/4 cup cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter unsalted
- 1 1/2 cups granulated sugar white
- 4 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 cup milk
- 2 tablespoons lemon zest freshly grated
- Sprinkles for the frosting
- candied lemon slices optional
cream cheese frosting
- 2 cream cheese 8-ounce blocks
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick or baking spray and line it with parchment paper. Spray it one more time,
- In a bowl, whisk together the flour, baking powder and salt.
- Place the butter and sugar in the bowl of your electric mixer and beat until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time until they are combined. Beat in the extracts. Add half of the dry ingredients, then add the milk and beat until combined. Beat in the rest of the dry ingredients. Beat in the lemon zest.
- Pour the mixture into the greased pan. Bake for 25 to 30 minutes, or until the cake is set in the center. Let cool completely before frosting. Once cool, lift the parchment paper on the edges to lift the cake out and frost.
cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cake, then top with the sprinkles!
User Reviews
Overall Rating
4.9
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