Description
This Lemon Sheet Cake is a light, moist, and flavorful dessert perfect for gatherings or a refreshing treat. It features tender cake layers infused with fresh lemon juice and zest, topped with a luscious cream cheese and sour cream frosting that enhances its tangy flavor.
Ingredients
Scale
For the Cake:
- 2 cups cake flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 8 Tbsp unsalted butter (softened)
- 6 Tbsp unsalted butter (softened)
- 3 Tbsp vegetable oil
- 1 1/2 cups granulated sugar
- 8 large egg yolks (room temperature)
- 1 tsp salt
- 1 Tbsp lemon juice
- Zest of 4 lemons
- 3/4 cup buttermilk (room temperature)
For the Frosting:
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 3/4 cup sour cream
- Zest of 1 lemon
Instructions
- Preheat the oven: Set your oven to 335°F (170°C) to prepare for baking.
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper to ensure the cake does not stick and is easy to remove.
- Sift dry ingredients: Combine the cake flour, baking powder, and baking soda by sifting them together to remove lumps and ensure even mixing.
- Cream butter: Using a mixer, beat 8 tablespoons of softened butter until it becomes very creamy and smooth, which will help give the cake a light texture.
- Add oil and sugar: Incorporate 3 tablespoons of vegetable oil and 1 1/2 cups granulated sugar into the creamed butter. Mix until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Incorporate egg yolks: Add the 8 large egg yolks one at a time, mixing at least 30 seconds after each addition to blend fully and develop structure.
- Add flavorings: Mix in 1 teaspoon salt, 1 tablespoon lemon juice, and the zest of 4 lemons. These add brightness and enhance the lemon flavor.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and 3/4 cup buttermilk in 1/3 cup increments, starting and ending with the flour mix. Mix until just combined to avoid overmixing, which can toughen the cake.
- Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake for 33-37 minutes until a toothpick inserted into the center comes out clean.
- Cool briefly and invert: After removing from the oven, let the cake cool for 5 minutes, then turn it upside down onto a plastic food-lined cutting board or leave it in the pan if preferred.
- Cool completely: Once the cake is fully cooled, turn it upside down onto a serving platter to present it properly.
- Prepare and apply frosting: In a bowl, beat 8 oz softened cream cheese with 2 cups powdered sugar until smooth and fluffy. Blend in 3/4 cup sour cream and the zest of 1 lemon until fully incorporated. Spread the frosting evenly over the cooled cake.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Be careful not to overmix the batter to keep the cake tender.
- The baking time may vary slightly based on your oven, so check with a toothpick starting at 33 minutes.
- Lemon zest is key to enhancing the lemon flavor, so use fresh lemons for best results.
- The frosting can be made ahead and refrigerated; bring to room temperature before spreading.
- Store the cake covered in the refrigerator; it stays fresh for up to 3 days.
