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
Scale
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.
