There isn’t a cake out there as sunny and inviting as the Summer Day Sheet Cake. It’s just as bright and sparkling as the name suggests; the infusion of vibrant lemon flavors into the tender cake itself ensures an electrifying and deliciously sweet tang that really puts the zing back into summer. A luscious, fluffy cream cheese frosting helps to balance out the lemon flavors and adds its own tanginess, ensuring every bite feels like a beam of sunshine on your tastebuds. Garden parties, cookouts, and other summer favorites just became a lot more exciting with this Summer Day Sheet Cake!

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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

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, for topping
  • candied lemon slices, optional, for topping


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Spray a 9×13-inch pan with nonstick cooking spray.

Step 3 –Line the pan with parchment paper and then spray it one more time.

Step 4 –In a large bowl, whisk together the flour, the baking powder, and the salt.

Step 5 –Using an electric mixer or stand mixer, beat together 1 cup of the butter and the granulated sugar, until light and fluffy.

Step 6 –Beat in the eggs, one at a time, until combined.

Step 7 –Beat in 2 teaspoons of the vanilla extract and the lemon extract.

Also Read:  Kitchen-Sink Egg Bake

Step 8 –Add in half of the flour mixture and the milk, and beat until combined.

Step 9 –Beat in the remaining flour mixture until just combined.

Step 10 –Beat in the lemon zest.

Step 11 –Pour the mixture into the prepared pan and bake until the cake has set in the center, about 25-30 minutes.

Step 12 –Allow the cake to cool completely prior to frosting.

Step 13 –Beat together the cream cheese and the remaining butter until smooth and creamy.

Step 14 –Beat in the powdered sugar until fully combined.

Step 15 –Beat in the remaining vanilla.

Step 16 –Once the cake has cooled completely, frost the cake with the cream cheese frosting and top with sprinkles and the candied lemons.

Step 17 –Slice and serve!