When life hands you lemons, make Lemon Sheet Cake! It will serve a crowd and the lemon cream cheese frosting is absolutely to die for!
The fact that spring is right around the corner and I’m sitting here staring outside at the lake effect snow makes me want to eat an entire cake….specifically this Lemon Sheet Cake. Are there any other lemon fans out there? Anything citrus makes me especially happy any time of the year, but it feels really refreshing when things are about to come alive in the spring.
This cake would make a delicious addition to your Easter dinner, your next church potluck or any spring celebration you have planned. The cake itself has fresh lemon juice, lemon zest and lemon extract…triple lemon flavor for the win!
To make a Lemon Sheet Cake:
Prepare a 10×15 rimmed baking sheet by greasing and flouring it. I used the baking spray that has flour in it because it saves me from doing this step. Mix flour, baking soda, salt and sugar together. Add eggs and sour cream and mix well. In a saucepan, you will melt butter with water and bring to a boil. Stir in lemon zest, juice and extract. Add this butter mixture to the flour mixture and mix well. Pour into prepared pan and bake.
I think you could easily make this in a 9×13 pan, it will be thicker and you will need to add 8-10 minutes to the baking time. The lemon cream cheese frosting is incredibly creamy and absolutely dreamy. At first I thought 2 blocks of cream cheese would be way too much, but the frosting itself has a really nice sweet and tangy balance that complements the cake beautifully.
Serve with fresh berries because lemon + berries = a match made in heaven 😍😍😍
Lemon Sheet Cake
2 cups FLOUR
1 teaspoon BAKING SODA
1/2 teaspoon SALT
2 cups SUGAR
1/2 cup SOUR CREAM
1 cup BUTTER
3/4 cup + 2 Tablespoons WATER
2 teaspoons LEMON ZEST
2 Tablespoons FRESH LEMON JUICE
1 Tablespoons LEMON EXTRACT
Preheat oven to 350 degrees. Grease and flour a 10x15 baking sheet.
In a large mixing bowl, combine flour, baking soda, salt and sugar. Add eggs and sour cream. Beat on medium until well combined.
In a medium saucepan, heat butter and water until boiling. Add zest, lemon juice and lemon extract. Stir and add to flour mixture. Mix well.
Pour into prepared pan. Bake for 18-22 minutes until a toothpick tests clean.
Cool completely before frosting with Lemon Cream Cheese Frosting. Serve with fresh berries if desired. Store covered in refrigerator.
You could easily make this in a 9x13 pan if that's all you have. Add 8-10 minutes to the baking time because you will have a thicker cake.
Lemon Cream Cheese Frosting
2 (8 oz.) pkgs. CREAM CHEESE, room temperature
3/4 cup BUTTER, room temperature
1 lb. box POWDERED SUGAR (3 3/4 cups)
2 teaspoon VANILLA EXTRACT
1 teaspoon LEMON ZEST
2 teaspoon FRESH LEMON JUICE
Beat cream cheese until smooth. Add butter and beat until well combined.
Slowly add powdered sugar while mixing on low.
Add vanilla extract, lemon zest and lemon juice. Beat 2 minutes until fluffy.
Spread on cooled cake.
Recipe Source: Pam’s Midwest Kitchen Korner
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