Lemon Sheet Cake with Cream Cheese Frosting Recipe

If you’re craving a bright, tender dessert that feels like a sunny afternoon wrapped into a cake, this Lemon Sheet Cake with Cream Cheese Frosting Recipe is your new best friend. It’s a radiant, moist sheet cake bursting with fresh lemon zest and juice, perfectly balanced by the rich, tangy cream cheese frosting that melts in your mouth. This cake isn’t just easy to make; it’s the kind of treat that instantly lifts your spirits and gathers everyone around the table asking for seconds. Whether it’s a casual get-together or a special occasion, this recipe brings a slice of pure joy to every bite.

Ingredients You’ll Need

All the ingredients here are wonderfully straightforward yet essential for creating that signature moist texture and fresh lemon flavor. Each element plays its part: cake flour lends a tender crumb, lemon zest and juice brighten the cake’s essence, and the cream cheese frosting adds that irresistible creamy tang that complements the citrus perfectly.

• Cake flour: Use cake flour for a lighter, softer crumb that feels delicate with every slice.
• Baking powder and baking soda: These leavening agents help the cake rise beautifully for that perfect sheet cake height.
• Unsalted butter (softened): Butter provides richness and moisture, making every bite melt in your mouth.
• Vegetable oil: Adds extra tenderness and keeps the cake wonderfully moist beyond baking.
• Granulated sugar: Sweetens the cake while helping create that lovely, light texture during mixing.
• Large egg yolks (room temperature): They enrich the batter adding color and density for a luscious cake.
• Salt: Just a pinch to enhance all the flavors’ brightness and balance sweetness.
• Lemon juice and zest: Essential for carrying that fresh, zesty lemon punch that defines this cake.
• Buttermilk (room temperature): Adds slight tang and keeps the crumb tender and extremely moist.
• Cream cheese (softened): The star ingredient in the frosting, offering tang and creamy texture.
• Powdered sugar: Sweetens and thickens the frosting for spreading consistency.
• Sour cream: Adds smoothness and a subtle tang to the frosting, elevating the flavor.

How to Make Lemon Sheet Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 335°F and lining a 9×13-inch pan with parchment paper. This step ensures your cake bakes evenly and lifts cleanly, making serving easier and presentation flawless.

Step 2: Combine Dry Ingredients

Sift together the cake flour, baking powder, and baking soda, then set them aside. Sifting aerates the flour and helps keep your Lemon Sheet Cake with Cream Cheese Frosting Recipe wonderfully light and tender.

Step 3: Cream the Butter, Oil, and Sugar

Beat the softened butter until it’s extremely creamy and smooth, then add vegetable oil and sugar. Whip until light and fluffy—this creates the perfect base to trap air for a rise that’s tender and soft.

Step 4: Incorporate Egg Yolks and Flavorings

Add the egg yolks one at a time, mixing thoroughly between additions. Then blend in the salt, lemon juice, and lemon zest, infusing the batter with that unmistakably fresh citrus aroma that defines the recipe.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gently fold in the dry ingredients and buttermilk in thirds, starting and ending with the flour mixture. This careful alternating keeps the batter smooth and prevents overmixing, ensuring the ultimate soft crumb texture.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and bake for 33 to 37 minutes until a toothpick inserted in the center comes out clean. Baking at a slightly lower temperature helps the cake cook evenly without drying out.

Step 7: Cool and Flip

After removing from the oven, let the cake cool for 5 minutes, then carefully flip it onto a cutting board lined with plastic wrap or leave it in the pan if preferred. Once completely cool, flip again onto your serving platter, ready for frosting.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese, powdered sugar, sour cream, and lemon zest until smooth and spreadable. The balance of tangy sour cream and rich cream cheese makes this frosting irresistibly silky and bright—a perfect partner for the lemon cake.

Step 9: Frost and Enjoy

Spread the frosting evenly over the cooled cake. This final touch elevates the Lemon Sheet Cake with Cream Cheese Frosting Recipe into a decadently tangy, sweet masterpiece that is sure to impress.

How to Serve Lemon Sheet Cake with Cream Cheese Frosting Recipe

Garnishes

Add extra charm and texture by garnishing with thin lemon slices, extra lemon zest, or a sprinkle of finely chopped toasted almonds. These simple toppings bring a delightful crunch or pop of color that enhances every bite.

Side Dishes

Pair this lemon cake with fresh berries or a dollop of lightly whipped cream for an added burst of freshness and creaminess. A cup of hot tea or a crisp sparkling beverage also makes a lovely companion to balance the cake’s sweetness.

Creative Ways to Present

Serve this delightful sheet cake in charming rustic slices with edible flowers on top for a party. Alternatively, cut into bite-sized squares and skewer with a cocktail pick for a fun finger-food twist at gatherings. Presentation is part of the joy with this vibrant recipe.

Make Ahead and Storage

Storing Leftovers

Keep leftovers tightly wrapped or stored in an airtight container in the refrigerator. The cream cheese frosting keeps the cake moist and fresh for up to four days, making it easy to enjoy leftovers without losing flavor or texture.

Freezing

You can freeze the unfrosted baked cake wrapped in plastic wrap and foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then frost for fresh, homemade taste any time you wish.

Reheating

For a cozy slice, bring refrigerated leftovers to room temperature before serving. If preferred warm, microwave briefly for about 10 seconds, but avoid overheating to keep the frosting’s perfect texture.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While cake flour is ideal for a light and tender crumb in this Lemon Sheet Cake with Cream Cheese Frosting Recipe, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch to lighten the texture slightly.

Is it possible to make this cake dairy-free?

You can try substituting dairy ingredients with plant-based butters, sour cream alternatives, and dairy-free cream cheese, though the flavor and texture might vary slightly from the original. Experimenting with these can create a delightful version tailored to dietary needs.

Why use both butter and vegetable oil in the cake?

The combination of butter and vegetable oil brings the best of both worlds—rich flavor and moist, tender crumb. Butter adds depth and a beautiful taste, while oil keeps the cake from drying out, especially after baking.

Can I add lemon extract instead of fresh lemon juice and zest?

Fresh lemon juice and zest provide vibrant, natural flavor and brightness that lemon extract can’t fully replicate. However, in a pinch, a small amount of lemon extract can be used, but adjust carefully to avoid overpowering the cake.

What’s the best way to prevent the frosting from becoming too soft?

Use cream cheese and sour cream straight from the fridge but bring them to room temperature before beating. Also, chilling the frosted cake briefly before serving helps the frosting firm up to that perfect, spreadable consistency.

Final Thoughts

This Lemon Sheet Cake with Cream Cheese Frosting Recipe is truly one of those magical desserts that combine simplicity, brightness, and richness in every bite. It’s a recipe that’s bound to become a cherished favorite in your baking repertoire, guaranteed to brighten any day or celebration. So gather your ingredients, invite some friends or family, and enjoy the wonderful smiles that this lemony delight will bring to your table.

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