This lemon sheet cake recipe will make the moistest, lemony cake with a delightfully crisp top and a delicate cream cheese frosting.
It is also one of the most straightforward dessert recipes you can make at home. The ingredients are simple to find around your kitchen and have an earthy lemon flavor.
The cake also comes together in minutes, so it’s one of the fastest desserts you can make.
There’s no doubt that this lemon sheet cake recipe will become a favorite in your house, whether you choose to make it for a birthday or any other day.
How To Prepare Lemon Sheet Cake Recipe?
Preparation Time: 5 Minutes
Cook Time: 25 Minutes
Serving Size: 10 slices
- Baking Sheet,
- Electric Mixer,
- Measuring Spoons,
- Measuring Cups,
- 1/2 cup butter (softened)
- 1 packet sugar substitute (3.5 grams)
- 2 tsp vanilla extract
- 2 eggs (beaten)
- 1 pinch salt
- 1 cup flour (all-purpose) – sifted twice
- 3 tbsp sour cream – sifted twice
For Lemon Icing:
- 1 cup icing sugar (sifted)
- 2 tbsp lemon juice
- 1 tbsp sour cream
- 3-4 drops of yellow food coloring
Instructions For Lemon Sheet Cake Recipe:
Step 1: Preheat oven to 350 degrees
Step 2: Grease and line a 9×13 baking sheet with parchment paper. You can also use a nonstick baking sheet.
Step 3: Whisk together flour, sugar substitute, salt, and baking soda in a bowl and set aside.
Step 4: Mix butter, eggs, sour cream, and vanilla extract until well combined. Mix in lemon zest if you are using it instead of extract.
Step 5: Add the dry ingredients to the wet ingredients and continue to mix until well combined.
Step 6: Sift the flour mixture over the batter in small batches and fold gently into the batter.
Step 7: Spread the mixture into a prepared baking sheet. It should be just enough for a 1/4 layer of batter over it.
Step 8: Bake for 20-25 minutes or until lightly golden brown on top and a toothpick inserted in the middle comes out clean.
Step 9: Cool the lemon sheet cake recipe at room temperature. (If you are making this ahead of time,
place the honey in an airtight container and freeze until needed. Let it thaw a little, and then cut it into small cubes before serving.)
Step 10: While the cake is still warm and soft, gently spread the icing over it using an offset spatula or a knife to smooth the surface. Be careful not to defrost it.
Step 11: Cool the frosted lemon sheet cake recipe before cutting it into pieces.
For Lemon Icing:
Step 1: Sift the icing sugar into a bowl. Add food coloring and mix well.
Step 2: In another bowl, mix lemon juice, sour cream, and sugar substitute till they are well combined.
Step 3: Gently fold the lemon juice mixture into icing sugar using a spatula until mixed with no lumps.
Step 4: Spread the lemon icing over the cooled cake using a knife.
Step 5: Add some colorful fresh fruit of your choice to the cake while it is still fresh. You can also add edible flowers.
Nutrition Facts Of Lemon Sheet Cake Recipe
- Calories: 288
- Total Fat: 10.3g
- Saturated Fat: 7.0g
- Cholesterol: 81mg
- Sodium: 420mg
- Carbohydrates: 41.4g
- Protein: 4.4g
What’s The Difference Between Sheet Cake And Regular Cake?
You may have noticed that this recipe is referred to as a sheet cake rather than a regular cake. It’s the pan you use that makes the difference.
When making a traditional layer cake, the layers are separated by fat or liquid (like water or oil), which is why layer cakes are moist and tender.
A sheet cake does not separate its layers by fat or liquid, so it has a more rigid texture and an extra crumb (the texture of the top of the cake).
Is It Similar To Texas Sheet Cake?
There are some similarities between a traditional sheet cake and a Texas sheet cake. The Texas sheet cake is usually round and has oil-based icing on top, just like the layer cake.
However, the Texas sheet cake is typically smaller than the layer cake. A standard 9×13 layer cake can be used as 3 layers on a Texas sheet cake because an 8×8-inch pan can also hold a single layer of the 9×13-inch part of a Texas sheet cake.
What Is The Best Pan For Sheet Cake?
Any 9×13 inch pan can be used for sheet cakes. I like to use an aluminum pan for sheets of cakes because the sides don’t stick,
it’s easy to cut the cake, and there is no chance of the cake burning since it doesn’t have any fat in the pan.
What Is Bakeware Used To Make Sheet Cakes?
Sheet cakes should be baked in a pan without any fat or liquid. You can use an aluminum pan for this purpose. This way, the cake won’t absorb any grease and will be made in oil or syrup juices.
If you use a regular layer cake pan with fat or liquid, it will stick to the pan. Aluminum pans have a nonstick surface that is easy to clean and cuts the cake cleanly
and evenly and doesn’t interfere with cutting the cake yourself if you need to cut it into small pieces later.
This lemon sheet cake recipe is a delightful treat for summer. It is one of the easiest and quickest summer cakes you can prepare at home.
You can also use this cake for other occasions like birthday parties or breakfast in the morning.
The recipe is easy to follow with detailed instructions, which will guide you step-by-step through making this lemon sheet cake recipe.
Is it OK to have sheet cake for a wedding?
Sheet cakes are trendy for weddings. Most wedding cakes have a separate layer of icing, but some people prefer a sheet cake because it is cheaper and easier to prepare.
How to store sheet cakes?
You can store your sheet cakes in airtight containers or packages for up to 2 months in the freezer. Allow 1 hour at room temperature for your cakes to thaw before serving.