Description
A soft and fluffy lemon sheet cake bursting with bright citrus flavor, topped with creamy lemon cream cheese frosting and swirled with tangy lemon curd for a refreshing crowd-pleasing dessert.
Ingredients
- For the lemon cake:
- 2 3/4 cups (345 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/3 cup (80 ml) fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3/4 cup (180 g) sour cream
- 3/4 cup (180 ml) buttermilk
- For the cream cheese frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 1/2 cups (420 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon extract
- For topping:
- 1/2 cup lemon curd
- Optional fresh lemon slices or berries
Instructions
- Preheat oven to 175°C (350°F). Line and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, lemon extract, and vanilla.
- Mix in sour cream until smooth.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into pan and smooth the top.
- Bake for 35–40 minutes until a toothpick inserted comes out clean.
- Cool completely in the pan.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and extract.
- Spread frosting evenly over cooled cake.
- Spoon lemon curd on top and swirl gently with a knife.
- Slice and serve.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Use fresh lemon juice for best flavor.
- Store covered at room temperature up to 3 days or refrigerate up to 5 days.
- Freeze unfrosted cake for up to 2 months.
- Let refrigerated cake sit at room temperature before serving.
- Substitute cake flour for a softer texture.
- Add berries for extra flavor and color.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
