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A little bit of crumbly tanginess here. Ahh. A little bit of creamy sweetness there. Mmm. That's what tasting Lemon Sheet Cake sounds like! Get your tastebuds a-tingling as you prepare to experience a slice of the fluffy, creamy frosting atop a sweet, lemony cake. Even better, it's got your favorite sprinkles all over and some citrusy candied lemon slices on top to make even the most mundane days feel like a celebration! Lemon Sheet Cake brings joy to all your senses, but especially to those tingling tastebuds!
A little bit of crumbly tanginess here. Ahh. A little bit of creamy sweetness there. Mmm. That's what tasting Lemon Sheet Cake sounds like! Get your tastebuds a-tingling as you prepare to experience a slice of the fluffy, creamy frosting atop a sweet, lemony cake. Even better, it's got your favorite sprinkles all over and some citrusy candied lemon slices on top to make even the most mundane days feel like a celebration! Lemon Sheet Cake brings joy to all your senses, but especially to those tingling tastebuds!
Ingredients
For the cake:
- 2 3/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 cup milk
- 2 tablespoons lemon zest freshly grated
For the frosting:
- 2 (8-ounce) blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- sprinkles to taste, for garnish
- candied lemon slices to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking pan with nonstick spray and line it with parchment paper. Then, coat the parchment paper with the spray.
- In a bowl, whisk the flour, the baking powder, and the salt together.
- In another bowl using an electric mixer, beat 1 cup of the butter and the sugar until it is light and fluffy, about 3-4 minutes.
- Beat the eggs, one at a time, into the butter mixture, until combined.
- Beat 2 teaspoons of the vanilla and the lemon extract into the butter mixture.
- Add 1/2 of the dry ingredient mixture and the milk to the butter mixture and beat until combined.
- Beat the remaining dry ingredient mixture into the butter mixture until it is combined.
- Beat the lemon zest into the batter.
- Pour the batter into the prepared baking pan.
- Bake the cake until it is set in the center, about 25-30 minutes.
- Let the cake cool completely.
- Lift the parchment paper on the edges to lift the cake out of the pan.
- In a bowl using an electric mixer, beat the cream cheese and the remaining butter until it is creamy.
- Beat the powdered sugar into the cream cheese mixture until it is combined.
- Beat the remaining vanilla extract into the frosting until it is combined.
- Frost the cooled cake, cover with the sprinkles, and top with the candied lemon slices.
- Slice and serve.
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