Contents
- 1 My Love for Lemon Cake
- 2 A Little Story for You
- 3 Let’s Talk About the Batter
- 4 The Best Frosting
- 5 Making It Your Own
- 6 Time for a Treat
- 7 Ingredients:
- 8 My Sunshine Lemon Sheet Cake
- 9 Three Zesty Twists to Try
- 10 Serving Your Sunshine Cake
- 11 Keeping Your Lemon Cake Fresh
- 12 Simple Fixes for Common Cake Troubles
- 13 Your Lemon Cake Questions Answered
- 14 A Little Note From My Kitchen
- 15 Easy Lemon Sheet Cake Recipe
My Love for Lemon Cake
I have always loved the smell of lemon. It reminds me of sunny days. My grandson calls this cake “sunshine on a plate.” I still laugh at that.
This cake is not fussy. It is made all in one pan. That means fewer dishes to wash. I think that is a very good thing.
A Little Story for You
I once brought this cake to a town picnic. A little girl asked for a second piece. Her smile was so big. It made my whole week.
That is why this matters. A simple cake can make a happy memory. Food is more than just eating. It is about sharing joy.
Let’s Talk About the Batter
You will mix butter and sugar first. Make it light and fluffy. Doesn’t that smell amazing? Then you add the eggs and lemony things.
Here is a fun fact for you. The sour cream and buttermilk make the cake super soft. Do not overmix the batter. A few lumps are just fine.
The Best Frosting
The frosting is creamy and tangy. It is made with cream cheese and butter. Be sure they are soft. This makes mixing so much easier.
This is another reason the recipe matters. Taking a little extra care makes a big difference. Your patience will be rewarded with the smoothest frosting.
What is your favorite cake frosting? Is it chocolate, vanilla, or something else? Tell me about it.
Making It Your Own
Once the cake is cool, spread the frosting on top. I like to add a little extra lemon zest. It looks so pretty.
You can add cherries or lemon slices too. It is your cake. Have fun with it. Do you like your cakes plain or with lots of decoration?
Time for a Treat
The hardest part is waiting for the cake to cool. But it is worth the wait. I love to have a slice with a cup of tea.
This cake is perfect for any day. It is great for birthdays or just a Tuesday. What is the next special occasion you might bake for?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 2¾ cup | For the Cake |
| Baking powder | 2½ teaspoon | For the Cake |
| Baking soda | ½ teaspoon | For the Cake |
| Fine sea salt | ¾ teaspoon | For the Cake |
| Unsalted butter | 1 cup | For the Cake, softened |
| Sugar | 2 cups | For the Cake |
| Eggs | 4 | For the Cake |
| Vanilla extract | 1 teaspoon | For the Cake |
| Lemon extract | 1 teaspoon | For the Cake |
| Buttermilk | ½ cup | For the Cake |
| Sour cream | ½ cup | For the Cake |
| Lemon zest | 1½ tablespoon | For the Cake |
| Fresh lemon juice | ½ cup | For the Cake |
| Cream cheese | 8 ounces | For the Cream Cheese Frosting, softened |
| Unsalted butter | ½ cup | For the Cream Cheese Frosting, room temperature |
| Powdered sugar | 3 cups | For the Cream Cheese Frosting |
| Fresh lemon juice | 2½ tablespoons | For the Cream Cheese Frosting |
| Lemon extract | 1 teaspoon | For the Cream Cheese Frosting |
| Maraschino cherries | Garnish, optional | |
| Fresh lemon slices | Garnish, optional | |
| Fresh lemon zest | Garnish, optional |
My Sunshine Lemon Sheet Cake
Oh, this cake just tastes like a bright, happy day. It reminds me of my lemon tree. That tree gave us so much fruit every summer. We had to find ways to use it all up. This cake was our favorite solution. It is so soft and full of zesty flavor. The creamy frosting on top is simply dreamy. I think you are going to love it.
Let us get our baking started. First, you will want to turn your oven on to 350°F. Grease up a 9×13 pan nicely. I like to use a little bit of butter for this. It makes the cake smell so good while it bakes. Now, grab a big bowl for your dry ingredients. Whisk together the flour, baking powder, baking soda, and salt. This makes everything light and airy. I still laugh at the time I forgot the baking powder. That cake was very flat indeed.
Step 1: In another bowl, beat the soft butter and sugar together. Keep mixing until it looks pale and fluffy. This is the secret to a light cake. Add the eggs, one at a time. Then mix in the vanilla and lemon extracts. Doesn’t that smell amazing already?
Step 2: Now, we will mix the wet and dry ingredients. Add a little of the flour mixture to the butter. Then add a splash of the buttermilk. Keep going back and forth until it is all in. (A hard-learned tip: Do not mix too much! A few lumps are just fine.) Stir in the sour cream, lemon zest, and fresh lemon juice. The zest gives it such a wonderful, sunny taste.
Step 3: Pour your beautiful yellow batter into the pan. Gently tap it on the counter. This settles the batter and gets rid of air bubbles. Pop it in the oven for about 35 to 40 minutes. You will know it is done when a toothpick poked in the middle comes out clean. Let the cake cool completely before you frost it. This is very important, trust me.
Step 4: For the frosting, beat the cream cheese and butter together. Make sure they are nice and soft. Gradually add the powdered sugar. Finally, mix in the lemon juice and extract. Whip it all up until it is smooth and creamy. Now, spread that lovely frosting all over your cooled cake. You can add some lemon slices or cherries on top if you like. It makes it look so special. What is your favorite cake to bake for a celebration? Share below!
Cook Time: 35-40 mins
Total Time: 1 hour
Yield: 16 servings
Category: Dessert, Cake
Three Zesty Twists to Try
This cake is wonderful just as it is. But sometimes, it is fun to play with a recipe. You can make it a little different each time. Here are a few ideas I have tried over the years. My grandchildren love to help me decide which one to make.
Lemon Blueberry Swirl: Gently fold a cup of fresh blueberries into the batter. They make little juicy surprises in every single bite.
Toasty Coconut Dream: Sprinkle a handful of sweet coconut on top of the frosting. Then pop it under the broiler for one minute. It gets all golden and crunchy.
Raspberry Lemonade: Swirl a few spoonfuls of raspberry jam into the batter before baking. It gives the cake pretty pink ribbons and a sweet-tart taste.
Which one would you try first? Comment below!
Serving Your Sunshine Cake
This cake is perfect for a picnic or a family gathering. I love to cut it into big squares. For a party, you can cut it into smaller pieces. Everyone can have a little taste. It goes so well with a cup of tea in the afternoon. Or a cold glass of milk, of course.
If you are serving it for dessert, try it with a scoop of vanilla ice cream. The cold creaminess is lovely with the tangy lemon. For a drink, a glass of iced tea is a classic choice. For the grown-ups, a little glass of limoncello is a nice, zesty pairing. It really brings out the lemon flavor. Which would you choose tonight?
Keeping Your Lemon Cake Fresh
This lovely cake keeps well in the fridge. Just cover it tightly with plastic wrap. It will stay fresh and moist for up to four days. You can also freeze it for a later treat. Wrap slices tightly and freeze them for up to three months.
I remember making this for my grandson’s birthday. We had so much cake left over. Freezing it was a lifesaver. He had a slice for weeks after. This is why batch cooking matters. A little work now means a sweet treat later.
Let the frozen cake thaw in the fridge overnight. No need to reheat it. It tastes wonderful cold. A cold slice on a warm day is just perfect. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Sometimes a cake can turn out dense. This often happens if you mix the batter too much. Mix just until you see no more flour streaks. I once made a cake tough as a brick. I learned to be gentle with the batter.
Another issue is a soggy middle. Always do the toothpick test. If it comes out clean, your cake is done. This matters for the perfect texture. A perfectly baked cake feels light and happy.
Is your frosting too runny? Your butter and cream cheese might be too warm. Just pop the bowl in the fridge for a bit. Fixing small problems builds your cooking confidence. You learn something new every time. Which of these problems have you run into before?
Your Lemon Cake Questions Answered
Q: Can I make this cake gluten-free? A: Yes, use your favorite gluten-free flour mix. It should work just fine.
Q: Can I make the cake ahead of time? A: Absolutely. Bake it the day before. Frost it right before you serve.
Q: What if I don’t have buttermilk? A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes.
Q: Can I make a smaller cake? A: You can halve the recipe. Use a 9×9 inch pan. Just watch the baking time.
Q: Are the garnishes important? A: They are just for fun. The cake is delicious with or without them. *Fun fact: The zest holds the brightest lemon oil.* Which tip will you try first?
A Little Note From My Kitchen
I hope you love making this sunny lemon cake. It always brings a smile to my table. Sharing food is one of life’s great joys.
I would be so happy to see your creation. Show me your beautiful cake. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Easy Lemon Sheet Cake Recipe
Description
This creamy chicken tetrazzini recipe brings together tender chicken, pasta, and cheese in one easy baked dish. It’s perfect for weeknight dinners, family meals, or cozy comfort food cravings.
Ingredients
=== For the Cake ===
=== For the Cream Cheese Frosting ===
=== Garnish, optional: ===
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 baking dish by coating it with cooking spray or vegetable shortening. Set aside.
- In a large mixing bowl, whisk or sift together the2¾ cup flour,2½ teaspoon baking powder,½ teaspoon baking sodaand¾ teaspoon fine sea salt.
- In a separate bowl, using a stand mixer or a hand mixer, beat the1 cup unsalted butterand2 cups sugaruntil light and fluffy.
- Add in the4 eggsand continue mixing until fully incorporated being sure to scrape down the sides. Stir in the1 teaspoon vanilla extractand1 teaspoon lemon extract.
- Alternate adding a few spoons of the dry ingredients with the½ cup buttermilk. No not overmix.
- Stir in the½ cup sour cream,1½ tablespoon lemon zestand½ cup fresh lemon juice.
- Mix until just combined, stopping when there are no visible streaks in the batter.
- Pour in the batter into the prepared baking dish and tap to settle.
- Place in the oven and bake for 35-40 minutes or a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and set aside to cool.
- In a large mixing bowl, using a stand mixer or a hand mixer, beat together the8 ounes cream cheeseand½ cup unsalted butteruntil smooth.
- Gradually add in the3 cups powdered sugarcup at a time.
- Once all of the powdered sugar in fully incorporated, add in the2½ tablespoons fresh lemon juiceand1 teaspoon lemon extract.
- Mix one final time on high for 1 minute.
- Evenly spread the frosting over the cooled cake.
- Top with lemon zest, lemon slices and cherries, if desired.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
=== For the Frosting: ===
Notes
- Ensure all ingredients are at room temperature for best results. Do not overmix the batter to keep the cake tender.