Lemon Sheet Cake – Zesty and moist cake made with fresh lemon zest and juice, perfectly complemented by cream cheese frosting that provides a velvety and creamy texture.
This lemon sheet cake is a summertime classic that captures the essence of sunny days and warm weather. Made with fresh lemon zest and juice, this zesty and moist cake is a perfect balance of sweet and tart flavors that is sure to please anyone! Topped with a creamy and rich cream cheese frosting, this lemon sheet cake is a refreshing and impressive dessert that is perfect for any occasion. Whether enjoyed at a backyard barbecue or a fancy dinner party, this lemon cake is sure to be a crowd-pleaser that will leave everyone wanting more.
For more Lemon recipes, I have added a small list below!
- Easy And Lemoney, Lemon Bundt Cake
- Tasty Lemon Blueberry Muffin Cookies
- Delightful Lemon Blueberry Cake
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Why you should make this lemon sheet cake?
- Lemon flavor – Lemons are totally in season right now, and this cake is the perfect way to celebrate the sunny weather.
- Easy – You won’t believe how easy it is to make this cake, but it looks and tastes like you put in way more effort.
- Lemon Curd – Lemon cake with lemon curd and cream cheese frosting is the ultimate dessert flex for any gathering or dinner party.
- Refreshing – Seriously, who doesn’t love the tangy and refreshing taste of lemon? Make this cake and everyone will be totally impressed.
- No decorating involved – Made in a 9×13 sheet pan so there is no decorating involved!
Ingredient list
Next, are a list of ingredients that you might not have. For a full list check the ingredient card down below.
- Cake flour – This helps make the cake soft and moist
- Unsalted butter – this will be used for the cake and the frosting, make sure to pull it out a few hours before you are using.
- Eggs – You will use whole eggs and egg yolks!
- Buttermilk – This will also need to be room temperature.
- Fresh lemon zest – You will use about 10 lemons total!
- Fresh lemon juice – This will be used for the lemon curd.
- Vanilla extract – this one is my favorite, but if you want a cheaper one, I recommend using this one.
- Cream cheese – I always use full fat cream cheese, and don’t recommend using low fat.
- Heavy cream – This is for the buttercream.
Best tips to make the best cake batter!
Furthermost, I have given instructions on how to make the best cake batter!
- Use fresh lemons: For the best lemon flavor, use fresh lemons instead of bottled lemon juice.
- Zest the lemons: The zest contains essential oils that add a bright, citrusy flavor to the cake.
- Use cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a tender and fluffy cake.
- Don’t over mix: Over mixing the batter can cause the cake to be tough and dense. Mix until just combined.
- Chill the cake: Let the cake cool completely before spreading the lemon curd on top. This prevents the curd from melting and sliding off the cake.
- Make the lemon curd ahead of time: Lemon curd can be made up to a week in advance and stored in the refrigerator until ready to use.
Top tips to make the buttercream
- Start with room temperature ingredients to ensure that they blend together smoothly.
- Use high-quality butter and cream cheese for the best flavor and texture.
- Beat the butter and cream cheese together until they are completely smooth before adding any other ingredients.
- Gradually add in the powdered sugar to avoid clumps and achieve a smooth consistency.
- If the frosting is too thick, add a tablespoon of cream at a time until it reaches the desired consistency.
- If the frosting becomes too soft or melty while you are working with it, you can place it in the refrigerator for a few minutes to firm it up again.
- Sift your powder sugar, because this will help create a soft and silky buttercream.
FAQ – Lemon Sheet Cake
How do I prevent my lemon sheet cake from becoming dry or tough?
Don’t over mix the gluten, and use room temperature ingredients. When you are done mixing, take a tubber spatula and gently fold the sides/bottom of the bowl.
Can I make the lemon curd ahead of time and store it?
Yes! The lemon curd needs to be chilled when you decorate the cake
What is lemon sheet cake, and how is it different from regular cake?
Unlike a regular cake, which is usually baked in a round or square pan and often has layers, a sheet cake is a single-layer cake that is meant to be served in squares or rectangles
Storing and freezing
To store a lemon sheet cake with lemon curd and cream cheese frosting, cover it with plastic wrap and place it in the refrigerator for up to 3-4 days. You can freeze the cake whole or by the slices!
Freezing Lemon Sheet Cake
For longer storage, the cake can be frozen by wrapping it tightly with plastic wrap and then aluminum foil, and placing it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When ready to serve, allow the cake to thaw in the refrigerator overnight, and bring it to room temperature before serving. This is applies to cake slices and unfrosted cake layers
How to serve: serve at room temperature for optimal flavor and texture. This cake can be cut into squares or rectangles and serves around 12-16 people.
For more cake recipes, I have listed a few popular ones below!
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