Name: Bright & Zesty Lemon Sheet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup (1 ½ sticks) unsalted butter, softened; 3 large eggs, room temperature; 1 cup whole milk, room temperature; 2 tbsp fresh lemon zest (from 2-3 lemons); ¼ cup fresh lemon juice; 1 tsp vanilla extract; FOR THE CREAM CHEESE FROSTING:; 8 oz (1 block) full-fat cream cheese, softened; ½ cup (1 stick) unsalted butter, softened; 3 ½ cups powdered sugar, sifted; 1 tbsp fresh lemon juice; ½ tsp vanilla extract; 1 tsp lemon zest (optional, for frosting)

👩‍🍳 Instructions

1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang.
2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, cream the softened butter with 2 tablespoons of lemon zest using an electric mixer until light and fluffy, about 2-3 minutes.
4
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5
In a separate small bowl, whisk together the milk, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract.
6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
7
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8
Let the cake cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely before frosting.
9
TO MAKE THE FROSTING: In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
10
Gradually beat in the powdered sugar, one cup at a time, until fully incorporated. Beat in 1 tablespoon fresh lemon juice, ½ teaspoon vanilla extract, and optional 1 teaspoon lemon zest until light and fluffy.
11
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with extra lemon zest if desired. Serve and enjoy!

💡 Notes

Ensure all dairy ingredients and eggs are at room temperature for the best batter and frosting consistency. For easy serving, let chilled cake sit at room temperature for 15-20 minutes before cutting. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Bright & Zesty Lemon Sheet Cake with Cream Cheese Frosting