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If you’ve been looking for a bright, zesty dessert that feels like sunshine in every bite, you’ve just found it: the Lemon Sheet Cake with Lemon Cream Frosting Recipe is an absolute gem. Moist, tender, and bursting with fresh lemon flavor, this cake combines a delightfully tender crumb with a luscious, tangy-sweet frosting that’s as dreamy as it sounds. It’s perfect for spring gatherings, summer picnics, or whenever you want to brighten someone’s day with a slice of pure lemony happiness.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each plays a crucial role in creating the perfect balance of moistness, tang, and sweetness in this lemon sheet cake. From the oil that keeps the cake tender, to freshly squeezed lemon juice and zest that deliver that unmistakable citrus pop, every element matters.
- All-purpose flour (2½ cups / 315g): The foundation for a soft, sturdy cake crumb.
- Baking soda (1½ teaspoons): Helps the cake rise perfectly for a light texture.
- Baking powder (1 teaspoon): Adds a little extra lift and fluffiness.
- Salt (½ teaspoon): Balances sweetness and enhances the lemon flavor.
- Neutral oil (1 cup): Keeps the cake moist and tender without adding any competing flavors.
- Granulated sugar (1½ to 1¾ cups): Sweetens the cake just right; you can adjust based on your taste.
- Large eggs (4, room temperature): Provide structure and richness.
- Fresh lemon juice (1 cup from ~5 lemons): The superstar ingredient bringing fresh citrus zing.
- Finely grated lemon zest (1 tablespoon from ~2 lemons): Concentrated lemon essence that brightens every bite.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Full-fat sour cream (¾ cup, room temperature): Adds moisture and a subtle tang to the batter.
- Heavy whipping cream (1 cup, well chilled): Whipped to create the luscious frosting base.
- Powdered sugar (½ cup or more to taste): Sweetens and thickens the frosting beautifully.
- Full-fat sour cream (1 container, 8 oz, stirred): Folded into frosting for creamy tanginess.
- Lemon zest of 2 lemons: Elevates the frosting with fresh citrus aroma.
- Lemon juice (1 tablespoon): Adds brightness and slight tartness to the frosting.
How to Make Lemon Sheet Cake with Lemon Cream Frosting Recipe
Step 1: Prep Your Baking Space
Start by preheating your oven to 350°F and lining a 11 by 18-inch cake pan (or a 9 by 13-inch pan for a taller cake) with parchment paper. Using a light metal pan is recommended for even baking, and parchment ensures your cake will come out cleanly and maintain its delicate structure.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This combination ensures your cake rises evenly while maintaining a tender crumb—the base for the perfect lemon sheet cake texture.
Step 3: Beat the Oil, Sugar, and Eggs
Using a hand mixer on high speed, beat the oil, granulated sugar, and eggs in a large bowl until the mixture turns light and fluffy, about 2 to 3 minutes. This step is key for introducing air into the batter, resulting in a light, airy cake that melts in your mouth.
Step 4: Add the Lemon and Sour Cream
Next, add freshly squeezed lemon juice, lemon zest, and vanilla extract to the bowl and continue beating on high speed for another 30 to 60 seconds until everything is fully combined. Then, add the sour cream on low speed, mixing just until the batter is smooth. This rich and tangy addition keeps the cake incredibly moist and flavorful.
Step 5: Incorporate Dry Ingredients and Pour Batter
Fold the dry ingredients into the wet batter on low speed, mixing only until the batter is smooth. Overmixing can make the cake dense, so take your time to gently combine. Pour the batter evenly into your prepared pan and smooth the top with a spatula.
Step 6: Bake and Cool
Bake for 17 to 25 minutes depending on your pan size (the larger 11×18 pan will be closer to 17 minutes, the smaller 9×13 will take longer). Keep a close eye toward the end to avoid burning, but be sure it is fully cooked—test with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack before frosting to ensure your frosting doesn’t melt and slide off.
Step 7: Prepare and Spread the Lemon Cream Frosting
Beat the chilled heavy whipping cream with powdered sugar and vanilla extract until you see soft to almost stiff peaks. Then gently fold in the stirred sour cream, more lemon zest, and lemon juice. This results in a fluffy, creamy frosting with the perfect balance of tart and sweet. Spread it evenly over the cooled cake, then refrigerate up to 8 hours or serve right away for a soft, creamy finish.
How to Serve Lemon Sheet Cake with Lemon Cream Frosting Recipe
Garnishes
Adding a touch of garnish can turn your lemon sheet cake into a stunning centerpiece. Consider sprinkling a little extra lemon zest on top for a pop of color and aroma. Thin lemon slices or edible flowers like pansies also make the cake look extra special and invite guests to dig in.
Side Dishes
This cake is delightful on its own, but if you’re serving it at a brunch or dessert table, pair it with lightly sweetened fresh berries or a dollop of whipped cream to balance the tanginess. A cup of herbal tea or a light sparkling wine also complements the citrus notes beautifully.
Creative Ways to Present
For a fun twist, cut the cake into bite-sized squares for easy snacking at parties. You can also layer smaller pieces between thin sheets of parchment to create individual lemon cake sandwiches with frosting in the middle. Wrapping in delicate wax paper tied with twine makes for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store your leftover lemon sheet cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, making it perfect for prepping ahead of time or enjoying throughout the week.
Freezing
If you want to save your Lemon Sheet Cake with Lemon Cream Frosting Recipe for later, wrap slices individually in plastic wrap and then foil, or place the whole cake in a freezer-safe container. It freezes well for up to 2 months. Thaw overnight in the fridge for best results without losing that fresh lemon flavor.
Reheating
This cake is delicious slightly chilled, but if you prefer it a bit warmer, let it come to room temperature before serving. Avoid microwaving the frosted slices directly, as this may cause the frosting to separate. Instead, remove from the fridge ahead of time and enjoy the frosting’s creamy texture naturally.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is always best for brightness and flavor, you can use bottled lemon juice in a pinch. Just try to find one with no added preservatives or sugars to keep the taste as authentic as possible.
What if I don’t have sour cream on hand?
You can substitute sour cream with Greek yogurt in both the batter and frosting. It will still add that wonderful tang and moisture but keep the texture slightly lighter.
Can this cake be made gluten-free?
To make this cake gluten-free, swap the all-purpose flour for a high-quality gluten-free flour blend one-to-one. Make sure the blend contains xanthan gum or a similar binder for best structure and texture.
How long does the frosting stay fresh?
When refrigerated, the lemon cream frosting stays fresh for up to 2 days. For best texture and flavor, consume the cake within that time frame and keep it well covered to avoid it drying out.
Is this cake very sweet?
This cake strikes a perfect balance between sweet and tart. The granulated sugar in the batter and powdered sugar in the frosting mellow the natural lemon sharpness, creating a refreshing, not overly sugary, dessert.
Final Thoughts
There’s something truly special about the Lemon Sheet Cake with Lemon Cream Frosting Recipe—its vibrant flavor, tender crumb, and luscious frosting make every bite a little moment of joy. Whether you’re treating yourself on a sunny day or sharing it with friends, this cake is sure to bring smiles all around. Give it a try, and I promise it will quickly become one of your favorite go-to lemon desserts!
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Lemon Sheet Cake with Lemon Cream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tangy Lemon Sheet Cake that combines bright lemon juice and zest with a tender crumb, topped with a creamy lemon-sour cream frosting. Perfect for gatherings or a refreshing dessert, this easy-to-make cake bakes in one pan and delivers a delightful balance of sweetness and citrus flavor.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (315g)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients for Cake
- 1 cup neutral oil (canola or vegetable)
- 1½ to 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup freshly squeezed lemon juice (from ~5 large lemons)
- 1 tablespoon finely grated lemon zest (from ~2 large lemons)
- 1 teaspoon vanilla extract
- ¾ cup full-fat sour cream (room temperature)
Frosting Ingredients
- 1 cup heavy whipping cream (well chilled)
- ½ cup powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
- 1 (8-oz) container full-fat sour cream (stirred)
- Zest of 2 lemons
- 1 tablespoon lemon juice
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 11×18 inch cake pan (or a 9×13 inch pan for a taller cake) with parchment paper. A light metal pan is recommended for even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well blended.
- Beat Oil, Sugar, and Eggs: In a large mixing bowl, use a hand mixer on high speed to beat the neutral oil, granulated sugar, and eggs together. Continue mixing for 2-3 minutes until the mixture is fluffy and light in color.
- Add Remaining Wet Ingredients: Add freshly squeezed lemon juice, lemon zest, and vanilla extract to the bowl and beat on high speed for 30-60 seconds until fully combined. Then, add the sour cream and mix on low speed just until incorporated.
- Finish Batter and Pour into Pan: Gradually fold the dry ingredients into the wet mixture on low speed, mixing only until you have a smooth batter. Pour the batter into the prepared pan and spread it evenly.
- Bake and Cool: Bake the cake in the preheated oven for 17-25 minutes, depending on your pan size. Start checking at 17 minutes by inserting a toothpick into the center—it should come out clean or with moist crumbs, but no wet batter. Avoid underbaking to prevent collapse. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Finish Cake with Frosting: For the frosting, beat the chilled heavy whipping cream with powdered sugar and vanilla extract until soft to nearly stiff peaks form. Gently fold in the sour cream, lemon zest, and lemon juice. Spread this frosting evenly over the cooled cake. Refrigerate the frosted cake up to 8 hours to firm the frosting, or serve immediately.
Notes
- Using room temperature eggs and sour cream helps achieve a smooth batter and even baking.
- Adjust sugar to taste, as the cake balances sweet and tart flavors.
- Monitor baking time closely; pan size affects baking duration and texture.
- Chilling the cake after frosting improves texture and flavor melding.
- For a taller cake, use a 9×13 inch pan and bake 25-30 minutes.
