Lemon Sheet Pan Cake
Whip up this lemon sheet pan cake. This is a lemon cake recipe made from scratch and bursting with citrus flavor, and topped with cream cheese frosting.
Servings 24 slices
Calories 316kcal
Ingredients
- 2 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla
- 1/2 cup sour cream
- 2 large eggs
- 2 cups granulated sugar
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup unsalted butter
Cream Cheese Frosting
- 4 cups powdered sugar
- 8 ounces softened cream cheese
- 1 stick unsalted butter
Instructions
- Preheat oven to 350 degrees.
- Start by taking your melted butter that has cooled off a bit, and place in a bowl or stand mixer. Add in your granulated sugar.
- Once your mixture is creamed, you will then add in your eggs whisking to incorporate them. Now toss in your lemon juice, vanilla, and sour cream.
- Make sure your lemon cake batter is creamy and then begin adding in your cornstarch, baking soda, baking powder, salt, and flour.
- Once the lemon cake batter is fully incorporated, pour into a greased jelly roll pan.
- Bake for 15-18 minutes or until the cake is fully cooked. Stick a toothpick in the center and if it comes out clean the cake is done.
- Place lemon sheet cake on a cooling rack to fully cool.
- Once your cake is fully cool you can mix your cream cheese frosting ingredients in a bowl, whisk until super creamy. I find using a stand mixer works best.
- Spoon on the frosting and spread evenly over the cake.
- Slice and serve your lemon sheet pan cake and enjoy it.
Notes
You can add a teaspoon of fresh lemon juice and a teaspoon of lemon zest to the cream cheese frosting if you want even more lemon flavor to your cake.
Nutrition
Serving: 1g | Calories: 316kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 130mg | Sugar: 35g