A little bit of crumbly tanginess here. Ahh. A little bit of creamy sweetness there. Mmm. That’s what tasting Lemon Sheet Cake sounds like! Get your tastebuds a-tingling as you prepare to experience a slice of the fluffy, creamy frosting atop a sweet, lemony cake. Even better, it’s got your favorite sprinkles all over and some citrusy candied lemon slices on top to make even the most mundane days feel like a celebration! Lemon Sheet Cake brings joy to all your senses, but especially to those tingling tastebuds!
Ingredients
For the cake:
- 2 3/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 cup milk
- 2 tablespoons lemon zest, freshly grated
For the frosting:
- 2 (8-ounce) blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- sprinkles, to taste, for garnish
- candied lemon slices, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking pan with nonstick spray and line it with parchment paper. Then, coat the parchment paper with the spray.
Step 3 –In a bowl, whisk the flour, the baking powder, and the salt together.
Step 4 –In another bowl using an electric mixer, beat 1 cup of the butter and the sugar until it is light and fluffy, about 3-4 minutes.
Step 5 –Beat the eggs, one at a time, into the butter mixture, until combined.
Step 6 –Beat 2 teaspoons of the vanilla and the lemon extract into the butter mixture.
Step 7 –Add 1/2 of the dry ingredient mixture and the milk to the butter mixture and beat until combined.
Step 8 –Beat the remaining dry ingredient mixture into the butter mixture until it is combined.
Step 9 –Beat the lemon zest into the batter.
Step 10 –Pour the batter into the prepared baking pan.
Step 11 –Bake the cake until it is set in the center, about 25-30 minutes.
Step 12 –Let the cake cool completely.
Step 13 –Lift the parchment paper on the edges to lift the cake out of the pan.
Step 14 –In a bowl using an electric mixer, beat the cream cheese and the remaining butter until it is creamy.
Step 15 –Beat the powdered sugar into the cream cheese mixture until it is combined.
Step 16 –Beat the remaining vanilla extract into the frosting until it is combined.
Step 17 –Frost the cooled cake, cover with the sprinkles, and top with the candied lemon slices.
Step 18 –Slice and serve.