The Best Lemon Sheet Cake
by Jessie Daye
Ingredients
- 1 cup unsalted butter room temp.
- 1 ½ cups granulated sugar
- 4 large eggs room temp.
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla bean paste (or extract)
- 2 Tbsp freshly grated lemon zest
- 2-3 Tbsp fresh lemon juice (or 1 1/4 teaspoon lemon extract)
- 1 cup milk
Method
- 1. Preheat the oven to 350°F (175°C). Grease and line two 8x8” pans or two 8-inch round pans.
- 2. Sift together the cake flour, baking powder, baking soda, and salt and set aside.
- 3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- 4. Beat in the eggs, add vanilla bean paste, lemon juice, and lemon zest. Mix until well combined.
- 5. Add the dry ingredients in 3 parts, alternating with the milk. Mix until just combined — don’t overmix.
- 6. Pour batter into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- 7. While cakes are still warm, gently brush the tops with the lemon sugar syrup for extra moisture and zing. Let cool completely before frosting.
- 8. To make the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and lemon juice. Beat until fluffy and soft.
- 9. Frost your cakes and use a fork to make the lines across the top of the cake. Add more lemon zest and serve.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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