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Original Post: https://www.sweetandsavorybyshinee.com/lemon-sheet-cake/

A slice of lemon sheet cake topped with lemon cream cheese icing.

Lemon Sheet Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Cool Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 24 servings
Yields: 1 sheet cake, 24 slices
Calories: 258kcal
Author: Shinee
Make this lemon sheet cake recipe with lemon cream cheese frosting for an easy, crowd-pleasing dessert perfect for spring!
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US Customary - Metric

Ingredients

For lemon cake:

  • 3 cups (375 g) all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon table salt
  • 1 ½ sticks (170 g) unsalted butter at room temperature, Note 1
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon Note 2
  • ¾ cup (180 ml) milk at room temperature, Note 3

For frosting:

  • 8 ounces (225 g) cream cheese at room temperature
  • ¼ cup (55 g) unsalted butter at room temperature
  • 2 cups (260 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • zest of 1 lemon
  • ⅛ teaspoon kosher salt

For garnish:

  • Lemon slices or peel for garnish, optional

Equipment

  • 1 (9x13) Baking sheet
  • 1 stand mixer fitted with a paddle attachment
  • 1 Electric hand mixer

Instructions

To make the cake:

  • Preheat the oven to 350°F. Line 9x13 baking sheet with a parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon table salt
  • In a large mixing bowl with paddle attachment, beat butter and sugar on medium high speed until fluffy, about 3 minutes.
    1 ½ sticks unsalted butter, 1 ½ cups granulated sugar
  • Add eggs, vanilla extract, lemon juice and zest. Beat on medium high speed for 2 minutes, or until nice and fluffy. Scrape the sides of the bowl with a rubber spatula halfway.
    3 large eggs, 1 teaspoon pure vanilla extract, 3 tablespoons fresh lemon juice, Zest of 1 lemon
  • Add half of the flour mixture and mix until just combined.
  • 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 seconds. Don’t overmix!
    ¾ cup milk
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 30-35 minutes, or until the inserted toothpick comes out clean.
  • Cool the cake completely in the pan before frosting.

To make the frosting:

  • Using an electric hand mixer, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.
    8 ounces cream cheese, ¼ cup unsalted butter
  • Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
    2 cups powdered sugar
  • Stir in lemon juice, zest, and salt. Whip again until incorporated, about 30 seconds.
    1 tablespoon fresh lemon juice, zest of 1 lemon, ⅛ teaspoon kosher salt

To assemble:

  • Spread the lemon cream cheese frosting all over the cooled cake. Garnish with lemon slices, or lemon peel and enjoy!
    Lemon slices

Nutrition

Servings: 1 serving
Calories: 258kcal
Carbohydrates: 36g
Protein: 3g
Fat: 12g
Sugar: 23g
Sodium: 200mg