Lemon Sheet Cake with Cream Cheese Frosting Recipe
This Lemon Sheet Cake is a soft, fluffy dessert bursting with fresh lemon flavor, topped with a smooth and creamy cream cheese frosting garnished with extra lemon zest. Perfect for any occasion, it’s easy to prepare and bake in a single 9×13-inch pan, making it a delightful treat with a bright citrus twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 18 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Lemon Cake
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 3 large eggs, room temperature
- ½ cup yogurt (plain or vanilla), room temperature
- ¼ cup lemon juice (from about 3 lemons)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature
Cream Cheese Frosting
- 8 ounces block-style cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch glass or metal baking pan with parchment paper and spray with non-stick spray to ensure easy removal and clean edges.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a stand mixer with the paddle attachment, cream the unsalted butter and sugar on medium-high speed until light, fluffy, and pale, about 2-3 minutes. Scrape down the sides as needed.
- Add eggs and wet ingredients: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Then add the yogurt, fresh lemon juice, lemon zest, and vanilla extract, mixing just until combined, even if the batter appears slightly separated.
- Combine wet and dry ingredients: Lower the mixer speed to low, and alternately add the flour mixture and milk starting and ending with the flour (flour, milk, flour). Mix just until combined to avoid overworking the batter. Remove the bowl and fold in any remaining flour using a rubber spatula.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a countertop.
- Prepare the cream cheese frosting: In a clean bowl, beat the cream cheese and butter together on high speed until smooth and creamy, about 1-2 minutes. Gradually add the powdered sugar and vanilla extract, mixing on low speed until incorporated. Then beat on high for an additional 1-2 minutes until light and fluffy.
- Decorate the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Sprinkle extra lemon zest on top for garnish if desired.
- Serve and store: Slice the cake into 18 pieces. Store leftover slices in an airtight container in the refrigerator for up to 5 days.
Notes
- Use unsalted butter to control the salt level in the cake.
- Room temperature ingredients (butter, eggs, yogurt, milk, cream cheese) help achieve the best texture and easier mixing.
- Fluff flour with a fork before measuring to avoid packing, ensuring accurate flour amounts.
- Lining the baking pan with parchment paper and spraying with non-stick spray helps prevent sticking and eases cleanup.
- This recipe calls for fresh lemon juice and zest for the best flavor; lemon extract is not recommended.
- Store leftover cake in an airtight container refrigerated for up to 5 days.
- The cake may appear slightly separated after adding wet ingredients, but that is normal and does not affect the final texture.
Keywords: lemon sheet cake, lemon cake with cream cheese frosting, easy lemon cake, sheet cake recipe, lemon dessert
