This lemon sheet cake recipe is a lemon lover’s dream! The citrusy cake is moist & tender & the lemon buttercream frosting adds the perfect amount of sweetness.
1
In a medium bowl, whisk together flour, baking powder, & salt. Set aside.
2
In a large mixing bowl with paddle attachment, beat butter & sugar on medium high speed until fluffy, about 3 mins.
3
Add eggs, vanilla extract, lemon juice & zest. Beat for 2 mins, or until nice & fluffy. Scrape the sides of the bowl.
4
Add half of the flour mixture & mix until just combined.
5
Then stir in the milk, followed by the remaining flour mixture. Once all the flour is incorporated, mix the batter on high speed for 30 secs. Don’t overmix!
6
Pour the batter into the prepared baking pan & spread it evenly.
7
Bake for 30-35 mins, or until the inserted toothpick comes out clean.
8
Cool the cake completely in the pan before frosting.
9
Using an electric hand mixer, beat cream cheese & butter on medium-high speed until fluffy, about 1 min.
10
Add powdered sugar & beat on low speed for a min. Then increase the speed to medium-high & continue to beat until smooth and fluffy, about 3 mins.
11
Stir in lemon juice, zest & salt. Whip again until incorporated, about 30 secs.
12
Spread the lemon cream cheese frosting all over the cooled cake. Garnish with lemon slices, or lemon peel & enjoy!