Lemon Sheet Cake

Welcome to a citrus lover’s dream! This easy, from-scratch Lemon Sheet Cake recipe is a fluffy and bright dessert that simply sings of citrusy heaven. Topped with a velvety smooth lemon cream cheese frosting that is part whipped cream and part cream cheese. This family favorite dessert has the perfect balance of sweet to tang and is wonderful for holidays, summer BBQ’s or just because.

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What is a Sheet Cake

A sheet cake is a large, single-layer cake typically baked in a rectangular or square pan. It’s known for its simplicity and versatility, making it an excellent choice for gatherings and celebrations. Here are the top highlights of why sheet cakes are so popular.

• Easy to make.
• Simple to cut.
• Smaller sizes transport with ease.
• Can feed a good amount of people.

Sizes and Servings of Sheet Cakes

I worked in a bakery for 5 years in my young adult life and these sizes and portions tattooed on my brain. Here is a breakdown of the most common sheet cake sizes.

• 1/4 sheet cake typically is typically 9×13 inches and it feeds 16-20 people. This recipe falls within the 1/4 sheet parameters.
• 1/2 sheet cake is 2, 1/4 sheet cakes placed side by side width wise. It is frosted and decorated making it appear to be twice the size and serves 32- 40 people.
• A full sheet cake is, as I am sure you guessed is 4, 1/4 sheet cakes placed side by side. This very large cake serves approximately 64-80 people.

How to Transport This 1/4 Sheet Cake

This Lemon Sheet Cake is perfect for bringing to potlucks, BBQ’s and family dinners. However, transporting the cake can be a bit challenging. Here are a few tips to help with sharing this cake for events.

• Using a sturdy, airtight container that protects the cake is a game changer.
• For added stability, place the cake on a non-slip mat or secure it with nonslip shelf liner.
• Keeping the cake level and avoiding any sudden movements can help ensure that the cake arrives beautifully in one piece.

Best Frosting For Lemon Cake

One of the best options for homemade lemon cake is a tangy and yet velvety cream cheese and whipped cream frosting. This luscious combination of cream cheese, heavy whipping cream, powdered sugar, and lemon zest will beautifully complement the refreshing citrus flavor of your cake. The creamy texture and slightly tangy taste of cream cheese frosting will add depth and balance to the overall taste experience.

Ingredients Needed

Lemon Cake Ingredients

• Unsalted Butter– Butter adds a rich and creamy flavor to the cake.
• Granulated Sugar– Provides sweetness and helps with the structure and moisture of the cake.
• Oil– The addittion of oil helps create a moist and tender texture.
• Lemon Zest and Extract– Using both the zest and extract infuses the cake with bright and refreshing citrus flavor.
• Large Eggs– Eggs act as binders and add structure to the cake while also providing texture, moisture, and richness.
• Baking Powder– This leavening agent helps the cake rise and gives it a light and fluffy texture.
• Cake Flour– Cake flour has a lower protein content, resulting in a finer and more delicate crumb. It creates a softer texture and a tender bite, ideal for cakes.
• Salt– A small amount of salt enhances the flavor of the cake by balancing sweetness and amplifying the flavor of the other ingredients.
• Plain Greek Yogurt– Greek yogurt adds moisture and richness to the cake. It contributes to a tender texture and helps keep the cake moist even after baking.

Lemon Cream Cheese Frosting Ingredients

• Cream Cheese– Cream cheese is the star ingredient in this frosting, providing a tangy and creamy base. It adds richness and a luscious texture to the frosting, complementing the bright flavors of the lemon.
• Powdered Sugar– Also known as confectioners’ sugar, this ingredient is used to sweeten and stabilize the frosting. Its fine texture ensures a smooth consistency and helps prevent graininess in the frosting. Pro Tip: For a smooth frosting, make sure to sift the powdered sugar before making the frosting especially if it has been sitting in your cupboard for awhile.
• Lemon Zest– Freshly grated lemon zest brings in natural lemon oils and aromatic compounds, making the frosting irresistible.
• Lemon Extract– Lemon extract intensifies the lemon flavor in the frosting, giving it a vibrant and zesty taste. It adds a concentrated burst of citrus that enhances the overall lemony profile of the cake.
• Heavy Whipping Cream– This is added to the frosting to achieve a creamy and spreadable consistency. It also adds richness and smoothness, resulting in a velvety texture that complements the tangy cream cheese and citrus flavors. I have absolutely fallen in love with the quality of Raw Farm products.

Must Have Tools

• 9 x 13 Pan– This pan size is commonly used for baking and roasting, offering ample space for a variety of dishes like lasagna, casseroles, and sheet cakes. Stainless steel pans are known for their durability, even heat distribution, and resistance to staining. It is important to note that dimensions can vary slightly across different manufacturers.
• Sifter/Strainer– This tool can also serve multiple purposes in the kitchen, such as rinsing fruits and vegetables, straining pasta or stocks, and even sifting dry ingredients for dusting desserts or removing lumps from dry ingredients such as powdered sugar.
• Bowl Scrapers/Rubber Spatulas– The flexibility and durability of silicone spatulas allow for efficient scraping of batters, doughs, and sauces from bowls, ensuring a well mixed batter.
• Measuring Cups– It is important to use specific measuring cups for liquids and measuring cups for dry ingredients. By using the appropriate measuring cup for each ingredient, you’ll achieve consistent and delicious results in your baking endeavors.
• Microplane and/or Citrus Grater– The microplane zests the lemon in fine shreds leaving behind the bitter pith and the citrus grater does a beautiful job of creating lemon curls.

How To Make Lemon Sheet Cake

Preparing the Pan

• Preheat oven to 350℉.
• Using a paper towel, evenly coat the interior surfaces of the pan with the butter. 
• Add the all purpose flour to the pan. Tilt and rotate the pan to distribute the flour evenly across the greased surface. Tap out any excess flour.

Mixing the Cake Batter

• Beat the butter, sugar, oil, zest and extract over medium speed until mixture lightens in color, about 2-3 minutes. Make sure to scrape down the sides of the bowl as necessary.
• Beat in eggs one at a time.
• In a separate bowl whisk together flour, salt and baking powder.
• Add flour mixture in three additions alternating with yogurt.
• Spoon batter into prepared pan and spread evenly in the pan.
• Remove air bubbles by gently tapping the filled cake pan on the counter a few times.
• Bake for 30-35 minutes or until cake tester (or toothpick) inserted into the center comes out clean.
• Let cool fully to room temperature before frosting. 

Making the Frosting

• Beat the cream cheese until smooth.
• To the cream cheese add powdered sugar, extract and zest. Continue beating on the lowest speed until incorporated. Stop the mixer and scrape down the sides of the bowl. Beat on high speed until light and fluffy.
• Add heavy whipping cream to the cream cheese mixture and beat on medium to medium high speed until stiff peaks form, about 5-6 minutes. 
• Frost the fully cooled cake. 

Top Tips for a Delicious and Flawless Result

• Make sure your butter and cream cheese are at room temperature. This will ensure even mixing with the other ingredients. However, keep the heavy whipping cream icy cold by using it straight from the refrigerator.
• When zesting the lemons avoid the bitter white pith (the white fleshy part under the zest). A microplane is perfectly designed to remove the zest while leaving the pith behind.
• For an extra citrusy cake, increase the lemon zest to 2 tablespoons for both the cake and the frosting.
• Using a cake tester or toothpick is important because it helps determine the doneness of a cake during the baking process. Relying solely on visual cues may result in an undercooked or overcooked cake. By using a cake tester, you can ensure that your cake is baked to perfection, with a moist and tender crumb.
• Once baked, allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.

Options for Easy Decorating

Decorating a lemon sheet cake can be a delightful and visually appealing way to elevate its presentation. Here are a few ideas:

• Lemon Slices and Zest Curls– Thinly slice fresh lemons and arrange them in a scattered pattern on top of the frosted cake. To add an elegant touch, create lemon zest curls by using this tool.
• Fresh Berries and Mint– Scatter a handful of fresh berries like raspberries, blueberries, and sliced strawberries over the lemon cake. For a touch of freshness, garnish with sprigs of mint leaves. The combination of the bright berries and aromatic mint creates a visually appealing and delicious contrast.
• Lemon Curd Swirls– Take your lemon cream cheese frosting to the next level by adding lemon curd swirls. Dollop spoonfuls of lemon curd on top of the frosting, then use a toothpick or skewer to gently swirl it in decorative patterns. This adds bursts of tangy lemon flavor and an eye-catching design to your cake.
• Edible Flowers– For an elegant and whimsical touch, adorn your lemon sheet cake with edible flowers. Choose varieties like pansies, violets, or marigolds that are safe for consumption. Gently press the flowers into the frosting or scatter them across the top. The delicate blooms add a stunning and natural aesthetic to your dessert.

How To Store

Due to the perishable nature of cream cheese frosting, store this sheet cake in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent the frosting from drying out and absorbing any odors from the fridge.

This cake will last in the refrigerator for up to 3-4 days. Beyond that, the quality will start to decline.

Frequently Asked Questions

What is the difference between sheet cake and regular cake?

Sheet cakes are exactly like they sound, a single sheet of cake. However, regular cakes are often round with multiple layers.

Can I substitute all purpose flour for regular flour?

In short, yes all purpose flour can successfully be substituted for cake flour. However, because there is a difference in protein levels between the two flours, there will be a difference in the texture and crumb. Check out this article for more detailed information.

Why is there both butter and oil in this recipe?

Butter adds an amazing flavor to cake and oil gives it great texture. Using the combination of the two is like having the best of both worlds.

Can this recipe be made gluten-free or vegan?

I do not recommend converting this recipe into a vegan version. However, your best bet for achieving a beautiful gluten free cake is using this flour.