lemon sheet cake

This lovely sheet cake is bursting with lemony citrus flavor. It is perfect for feeding a crowd. The batter is made in a saucepan just like the chocolate Texas sheet cake we all know and love. But this version is brighter and tastes so fresh. Make one and see for yourself!

Lemon Texas Sheet Cake

flour

baking soda

salt

sugar

sour cream

eggs, lightly beaten

butter

water

lemon rind

lemon juice

lemon extract

milk

Grease a 13X18-inch jelly roll pan and preheat...

Grease a 13X18-inch jelly roll pan and preheat the oven to 350°F.

In a large bowl whisk together flour, baking...

In a large bowl whisk together flour, baking soda, salt, sugar, sour cream, lemon extract and eggs. Stir until completely combined.

Place butter, water, lemon rind, lemon juice in...

Place butter, water, lemon rind, lemon juice in a medium sauce pan. Bring to a boil, stirring occasionally.

Add the hot butter mixture to the flour...

Add the hot butter mixture to the flour mixture and stir well. Pour into the prepared jelly roll pan.

Bake at 350°F for 17-20 minutes or until...

Bake at 350°F for 17-20 minutes or until it tests done. Cool on a wire rack for 20 minutes while you make the icing.

Combine the butter, and milk in a sauce...

Combine the butter, and milk in a sauce pan. Heat over medium heat until the butter is melted and the mixture just starts to boil. Remove from heat and stir in the lemon extract.

Gradually add the powdered sugar, stirring the mixture...

Gradually add the powdered sugar, stirring the mixture until it reaches a good consistency for spreading.

After the cake has cooled for 20 minutes,...

After the cake has cooled for 20 minutes, spread the warm icing on the cake. Let cool completely on a wire rack.

This easy lemon sheet cake is bright, airy, and oh-so-lemony. If you are a lemon-head like me, you’ll love it.

Lemon Sheet Cake

all-purpose flour

baking powder

unsalted butter, softened

eggs

lemon

lemon juice (2-3 large lemons)

vanilla extract

sugar,

lemon juice (1-2 large lemons)

lemon zest

Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9x13-inch baking pan with butter or cooking spray, line it with parchment paper, and set aside.

In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended.

In a separate large bowl, beat the sugar and butter with an electric mixer until light and fluffy - about 5 minutes. Add the eggs one at a time, beating well after each addition until smooth. Finally, add the lemon zest, lemon juice, and vanilla, and stir to combine.

Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Stir by hand with a spatula until just combined and no streaks of flour are visible.

Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool on a wire rack.

While the cake is cooling, add 3 cups of powdered sugar to a large bowl. Slowly whisk in the lemon juice until smooth and lump-free. Add more powdered sugar, as needed.

Pour the glaze over the cooled cake and spread evenly over the surface. Garnish with lemon zest, if desired, and chill for 20-30 minutes or until the glaze is set. Then slice, serve, and enjoy!

This lemon poppy seed cake is made with SO much fresh lemon flavor and is all topped with a swirled lemon curd cream cheese frosting. It's bright, zesty, moist, soft, and so delicious.

Lemon Poppy Seed Cake

(100 grams) granulated sugar

cornstarch

tbsp organic* lemon zest (2 large lemons)

(60 milliliters) fresh organic* lemon juice (2-3 large lemons)

unsalted

(264 grams) all purpose flour

(98 grams) cake flour*

tsp baking powder

tsp baking soda

tsp kosher salt

poppy seeds

(350 grams) granulated sugar

tbsp lemon zest (2-3 lemons)

(108 grams) vegetable oil

(110 grams) unsalted butter, melted

eggs, room temp

(80 grams) freshly squeezed lemon juice (2-3 lemons)

tsp vanilla extract

(118 grams) milk, room temp

(60 grams) sour cream, room temp

oz full fat cream cheese, room temp

(110 grams) unsalted butter, room temp

(440 grams) powdered sugar

Whisk together the sugar, egg yolks, and cornstarch in a medium saucepan.

Once smooth and well combined, whisk in the lemon zest and juice.

Cook over medium heat until thickened, occasionally stirring (using a rubber spatula) at the beginning but constantly mixing near the end. It should take about 8-10 minutes on a gas stove top or 20 minutes on an electric stove top.

Remove from heat and toss in the butter. Stir until melted and combined.

Pour the curd into a wide and shallow heat proof container. Cover the container and let it chill while we bake the cake.

Homemade Lemon Curd

Preheat the oven to 350F and grease and line a 9&#215;13 baking dish with parchment paper.

In a medium bowl, whisk together the flour, cake flour, baking powder, baking soda, salt, and poppy seeds.

In a measuring glass, mix together the milk and sour cream.

In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. This will help release even more lemon flavor.

Now whisk in the oil and melted butter, followed by the eggs, lemon juice, and vanilla.

Pour in half of the dry ingredients and whisk.

Right before it&#8217;s combined, pour in the milk and sour cream and whisk.

Add in the rest of the dry ingredients and whisk until everything is smooth and combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.

Then mix in the powdered sugar one cup at a time, followed by the vanilla.

Once the cake has cooled, lift it out of the pan and top with a layer of the cream cheese frosting.

Scoop little spoonfuls of curd all throughout the surface (you only need about 3/4 of the curd) and swirl into the frosting.

Top with a sprinkle of poppy seeds and enjoy!

Cream Cheese Frosting

This is THE most delicious dessert I’ve ever made!! I followed the recipe to the dot (might have put a bit extra baking powder by mistake). I can’t believe how high quality and tasty this turned out. My boyfriend did a little happy dance after tasting it and went for a second slice. Thank you!

This recipe is one of my most made desserts of 2023. I made it for my birthday, and have been making it for most occasions since. It gets rave reviews whenever I bring it to share. Its like an upgraded lemon poppy seed muffin, and the frosting is to die for! I make my cake with avocado oil because that is what I usually have on hand and it works out great!

This is the best recipe I've ever made in my life... No exaggeration. I'm writing this because I made it six months ago and have been dreaming about it since then. It's like a gorgeous pillow. I am not very skilled at baking but I followed the recipe exactly and this was so easy and came out perfectly and looked gorgeous.

Cake was delicious however the icing was way to sweet for me (and I only put half the sugar) , especially when combined to the lemon curd. But I ate it with yogurt and it did the trick!

It worked perfectly. I used the Very Hungry Coeliac’s flour blend and no one could believe it was GF!

Absolutely delicious! Huge fan of lemon desserts. I didn't execute the curd correctly, so I had to omit the curd. I added ~1 tablespoon of lemon juice to the frosting instead for the extra lemon. I also did not use all 4 cups of powder sugar for the frosting, I used ~3 cups or so - I wanted to avoid the frosting becoming too sweet frosting.

I halved the recipe to make it a loaf and used coconut sugar instead of sugar and topped with a simple glaze of lemon juice and icing sugar. It’s the most amazing loaf ever!!!

I made this with Bobs Gluten Free 1:1 flour, and it was excellent. So so good. Wonderful flavor and texture. I used 3 cups powdered sugar in the frosting, and thought it was great. Would definitely make again.

Lemon sheet cake is a bright and fresh citrusy cake that is perfect for spring and summer celebrations. Tender lemon cake is made with fresh lemon zest and juice and then topped with a silky cream cheese frosting.

unsalted butter (room temperature)

eggs (room temperature)

cake flour

whole milk (room temperature)

block-style cream cheese (room temperature)

confectioner's sugar

Preheat oven to 350℉. Generously grease a 9x13 or 13x18 inch baking pan and set aside.

In a large bowl, add room temperature butter and granulated sugar. Using a hand mixer, beat until creamed and fluffy. Add vanilla extract, lemon zest, and eggs, one at a time, mixing until incorporated and smooth.

In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. In a liquid measuring cup, add lemon juice to milk.

Add half of the dry ingredients to your butter mixture. Mix until just combined. Add half of the milk mixture, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk until just combined.

Pour batter into prepared baking sheet (or evenly between two round cake pans) and spread into an even layer.

9x13 baking pan: 30-34 minutes13x18 half sheet pan: 17-19 minutesBake cakes, using time estimates above, until cake pops back in the center when gently pressed down, or until a toothpick inserted into the center comes back dry or with dry crumbs, not wet batter. Ovens can run hot or cold, so I recommend relying more on how your cake looks and less on time.

Remove cake from oven and allow to cool completely in the pan on a wire cooling rack.

Cake

In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.

Add vanilla extract and salt and mix until incorporated.

Add confectioner&#039;s sugar, half at a time, and mix on low speed until sugar is incorporated. Switch to high speed and beat until light and fluffy, about 2 minutes.

Spread frosting in an even layer onto cooled cake. Optionally, add sprinkles or lemon zest as a garnish before frosting crusts.

Frosting

Came out great !! Everyone’s new favorite Easter dessert. I just used 4 oz of cream cheese and added 2 tablespoons of lemon juice!  Perfect! I will definitely make again!

https://videos.scriptwrapper.com/4568/lhu1wtn3fdr2xg7zcoib/original/video.mp4

Lemon sheet cake is a bright and fresh citrusy cake that is perfect for spring and summer celebrations. Tender lemon cake is made with fresh lemon zest and juice, topped with a silky cream cheese frosting.

Top 4 lemon sheet cake recipes from across the web

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Lemon Texas Sheet Cake

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Top 4 lemon sheet cake recipes from across the web

The most viewed lemon sheet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Texas Sheet Cake

Lemon Sheet Cake

Lemon Poppy Seed Cake

Lemon Sheet Cake

The most viewed lemon sheet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine