Lemon Sheet Cake Recipe
Lemon Sheet Cake Recipe. Moist sour cream lemon sheet cake recipe with a fresh lemon cream cheese frosting.
Servings: 24
Equipment
- kitchenaid mixer
- baking sheet
- measuring cups and spoons
- spatula set
- turner
Ingredients
- 2 1/2 cups Cake or All-Purpose Flour
- 1 3/4 cups Sugar
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Oil
- 1 cup Freshly Squeezed Lemon Juice
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1-2 teaspoons Lemon Zest
Lemon Cream Cheese Frosting:
- 1 cup Salted Butter (softened)
- 8 ounces Cream Cheese (softened)
- 4 cups Powdered Sugar
- 2 Tablespoons Fresh Lemon Juice
- 1-2 teaspoons Fresh Lemon Zest
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, mix together oil, lemon juice, eggs, sour cream, and lemon zest until completely mixed.
- Fold in dry ingredients, mixing only until combined. Lightly spray a 18 x 13 pan with non-stick cooking spray. Pour cake batter into pan and spread evenly.
- Bake for 17-20 minutes. To test if the cake is done, insert a toothpick in the center of the cake. If it comes out clean, the cake is done. Let cool for 15 minutes before frosting.
To make Lemon Cream Frosting:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, lemon zest, and lemon juice. Once cake is cooled, frost with lemon cream cheese frosting.
