Lemon Sheet Cake
A moist and tangy lemon sheet cake made with buttermilk, sour cream, and fresh lemon juice, topped with a creamy lemon glaze or frosting.
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Servings: 12 slices
Calories: 320kcal
Cost: $10–$12
Equipment
- 1 9x13 inch sheet cake pan or half sheet pan
- 1 Electric/stand mixer with paddle attachment
- 2–3 Mixing bowls medium & large
- 1 Whisk
- 1 Rubber spatula
- Set Measuring cups/spoons
- 1 Microplane or fine grater for lemon zest
- 1 Toothpick for doneness test
- 1 Cooling rack
Ingredients
- 2.5 cups All-purpose flour sifted
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter softened
- 3 large Eggs room temperature
- 1 cup Buttermilk room temperature
- 0.5 cup Sour cream room temperature
- 2–3 whole Lemons juice + zest
- 2 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 cups Powdered sugar for frosting
- 0.5 cup Heavy cream
- 4 oz Cream cheese softened
Instructions
- Preheat oven to 350°F and grease pan.
- Cream butter + sugar until fluffy.
- Add eggs, lemon juice, zest, and vanilla.
- Whisk flour, baking powder, soda, salt.
- Alternate dry mix and buttermilk into batter.
- Fold in sour cream gently.
- Pour batter into pan, bake 25–30 min.
- Beat cream cheese + butter, add sugar.
- Mix in lemon juice + cream for texture.
- Spread frosting over cake, garnish with zest.
Notes
Chill before slicing for clean cuts. Optionally top with candied lemon slices for extra presentation.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 190mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg