Lemon Sheet Cake Recipe
If you are a fan of lemon cake, this is the easiest and best tasting lemon sheet cake you will ever make. With just the right amount of lemon to make this sweet and tart cake simply amazing. Topped with a lemon cream cheese frosting, this lemon sheet cake is the perfect moist cake.
Prep Time15 minutes mins
Cook Time33 minutes mins
Total Time48 minutes mins
Keyword: lemon sheet cake
- 2 cup cake flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 8 + 6 Tbsp unsalted butter softened
- 3 Tbsp vegetable oil
- 1 1/2 cup granulated sugar
- 8 large egg yolks room temperature
- 1 tsp salt
- 1 Tbsp Lemon Juice
- Lemon zest 4 lemons
- 3/4 cup buttermilk room temperature
Sour Cream Layer:
- 1 8 oz cream cheese softened
- 2 cups powdered sugar
- 3/4 cup sour cream
- Zest of 1 lemon
Preheat oven to 335°F.
Line a 9x13-inch pan with parchment paper.
Sift together flour, baking powder, and baking soda, and set aside.
Mix butter until very creamy and smooth.
Add oil and sugar and mix until light and fluffy.
Add one egg yolk at a time and mix at least 30 seconds between each.
Mix in salt, lemon juice and lemon zest.
Alternate adding in the flour mixture and buttermilk using 1/3 cup at a time until all combined.
Scrape batter into pans and place in oven and bake for 33-37 minutes until an inserted toothpick comes clean.
After 5 minutes turn upside down on a plastic food lined cutting board (or just leave in the pan).
Once cooled turn upside down onto a serving platter.
To prepare frosting, mix cream cheese and powdered sugar on lowest speed until completely smooth.
Add sour cream and lemon zest and combine.
Serve at room temperature and store airtight.
Serving: 12g | Calories: 351kcal | Carbohydrates: 62g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 132mg | Sodium: 240mg | Potassium: 142mg | Fiber: 1g | Sugar: 46g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg