The Best Lemon Sheet Cake

🍋 Lemon Cake with Cream Cheese Frosting

Ingredients (Lemon Cake)

1 cup unsalted butter, room temp.

1½ 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

Ingredients Lemon Sugar Syrup (to brush on hot cakes)

¼ cup granulated sugar

3 Tbsp fresh lemon juice

** Combine in a small saucepan over low heat until sugar dissolves. Brush over cakes while still warm.

Ingredients (Cream Cheese Frosting)

2 blocks (8 oz each) cream cheese, room temp.

½ cup unsalted butter, room temp.

2½ cups powdered sugar

1 tsp vanilla bean paste

2 Tbsp fresh lemon juice

Extra lemon zest, for finishing

Directions

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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Homemade Strawberry Shortcake