Lemon Sheet Cake with Lemon Cream Cheese Frosting

This Lemon Sheet Cake with Cream Cheese Frosting is a delectable dessert packed with lemon flavor from real lemons. It's sure to be a favorite with your family and friends!

Sheet cake on a cooling rack



If lemon desserts are your thing, you are really going to love this Lemon Sheet Cake with Lemon Cream Cheese Frosting. Just like my carrot cake recipe, this recipe results in a moist cake, with an irresistible creamy frosting.


I've made this cake twice in the last month. First, I made it for my family. My daughter, Lorelai, loves lemons, but doesn't enjoy lemon-flavored candies or desserts. She did, however, tell me how delicious this cake is. Three nights ago, I made it again. It was the last dance practice before recital, so I wanted to bring something special to class. It was a hit! Not only did I receive compliments the night of class, but in the Facebook group the next day, as well.


  • "...that cake was sooooo yummy!" 
  • "It was deeeeelicious!! The frosting was exceptionally yummy." 
  • "I've never had cream cheese frosting that was so smooth and light."

So let's talk about that frosting. It's indescribably delicious. Light, fluffy, smooth, and super lemon-y! You'll find it hard not to eat it with a spoon. (Ahem - I may or may not have been the one who ate what was left in the mixing bowl.)

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Besides that incredible frosting, I love the simplicity of this cake. This lemon cake is made from scratch using very basic ingredients. It gets it's citrus zing from lemon zest and plenty of lemon juice. The buttermilk and sour cream make it a wonderfully moist cake.


picture of half of a cake on a rack



How to make Lemon Sheet Cake with Lemon Cream Cheese Frosting - Step by Step

In a medium bowl sift together the flour, baking powder, baking soda and salt.

In a large bowl, with mixer on medium, beat together the butter and sugar until fluffy - a full 3-5 minutes. Then beat in the eggs and vanilla, followed by the sour cream. 


Turn the mixer down to low speed and carefully beat in the flour mixture followed by the buttermilk. Do not over mix. Then turn off the mixer and stir in the lemon zest and lemon juice using a large rubber spatula or wooden spoon. 


Pour the batter into the prepared pan and bake for 27-33 minutes, or until an inserted toothpick comes out clean.


Allow to cool before frosting.


If you thought the cake was easy, the frosting is even easier.

- Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. 

- Reduce the mixer speed to low, then add the powdered sugar, 2 tablespoons lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.

sheet cake on cooling rack

How to Make Lemon Cake that Tastes Like Lemon

All too often, lemon cakes don't taste like lemon. The flavor is usually so faint, it's barely detectable, or not detectable at all. I have two suggestions for giving your lemon cake more flavor.

- Use real butter. Not margarine. Not oil. In the case of faintly flavored cakes, butter works wonders. 
- Use fresh lemon juice and lemon zest. Bottled lemon juice is not only too tart, but it simply doesn't taste like an actual lemon. Fresh lemon juice, along with zest, make this lemon cake burst with real lemon flavor.


three slices of cake stacked

How to Make a Moist Lemon Cake

No one wants a dry, crumbly cake. There are a few good practices which will guarantee your lemon cake is soft, moist, and fluffy.

- Use buttermilk and sour cream. (Greek yogurt works in place of sour cream) make the cake moist and give it a soft crumb.

- Room temperature ingredients. Make sure your butter and sour cream are room temperature before you start. At the very least, make sure the butter is.
- Avoid over mixing your batter. Mixing for too long can result in a tough cake. Instead, beat the butter and sugar for a full 3-5 minutes on medium. On low, mix the butter milk in, only until it's mixed. Don't over do it. Blend the lemon juice and zest into the batter using a rubber spatula or wooden spoon.

slice of lemon cake

What makes the Lemon Cream Cheese Frosting so light and fluffy?

The lemon cake is just a cake until you add this frosting, but how make it so good you don't want to stop eating it? Easy.

Don't under mix. You can't over mix the frosting, but you can under mix it. The directions are perfect, just follow those and you'll have a light and fluffy cream cheese frosting.



Slice of cake on a plate with slices in background

Love this recipe? Check out my Old Fashioned Carrot Cake with Cream Cheese Frosting!

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Lemon Sheet Cake with Lemon Cream Cheese Frosting

Yield: 15-18 servings
Author:
prep time: 10 Mcook time: 30 Mtotal time: 40 M
This Lemon Sheet Cake with Cream Cheese Frosting is a delectable dessert packed with lemon flavor from real lemons. It's sure to be a favorite with your family and friends!

ingredients:

Lemon Sheet Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream, room temperature
  • 1/3 cup buttermilk (or regular milk)
  • 3 tablespoons lemon zest (freshly grated)
  • 1/3 cup fresh lemon juice
Lemon Cream Cheese Frosting
  • 8 ounces cream cheese — softened
  • 1 stick unsalted butter, softened
  • 2 3/4 cups powdered sugar - sifted
  • 3 tablespoons freshly squeezed lemon juice — divided (from about 1/2 a large lemon)
  • 2 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

instructions:

How to cook Lemon Sheet Cake with Lemon Cream Cheese Frosting

Cake
  1. Preheat the oven to 350F degrees.
  2. Grease and flour a 9×13 inch baking pan.
  3. In a medium bowl sift together the flour, baking powder, baking soda and salt.
  4. In a large bowl, with mixer on medium, beat together the butter and sugar until fluffy - a full 3-5 minutes.
  5. Then beat in the eggs and vanilla, followed by the sour cream.
  6. Turn the mixer down to low speed and carefully beat in the flour mixture followed by the buttermilk.
  7. Then turn off the mixer and stir in the lemon zest and lemon juice using a large rubber spatula or wooden spoon.
  8. Pour the batter into the prepared pan and bake for 27-33 minutes, or until an inserted toothpick comes out clean.
  9. Allow to cool fully before frosting
Frosting
  1. Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes.
  2. Reduce the mixer speed to low, then add the powdered sugar, 2 tablespoons lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes.
  3. Add the remaining tablespoon lemon juice to thin or add extra flavor, if desired.

NOTES:

Make sure your butter and sour cream are room temperature before you start. At the very least, make sure the butter is. Avoid over mixing your batter. Mixing for too long can result in a tough cake. Instead, beat the butter and sugar for a full 3-5 minutes on medium. On low, mix the butter milk in, only until it's mixed. Blend the lemon juice and zest into the batter using a rubber spatula or wooden spoon. Do not under mix your frosting. Longer mixing will create a lighter, fluffier cream cheese frosting.
lemon cake, cream cheese frosting
desserts, cakes
desserts


All images ©Grigoryan Food Studio for Heart of Michelle.

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