Lemon Sheet Cake

Course: Dessert

Cuisine: American

Keyword: lemon sheet cake

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 502kcal

With the zesty brightness of lemon, this EASY Lemon Sheet Cake is a simple dessert that you will want to enjoy all year long!

Preheat the oven to 350°F. Prepare a 9x13 baking dish by coating it with cooking spray or vegetable shortening. Set aside.
In a large mixing bowl, whisk or sift together the 2¾ cup flour, 2½ teaspoon baking powder, ½ teaspoon baking soda and ¾ teaspoon fine sea salt.
In a separate bowl, using a stand mixer or a hand mixer, beat the 1 cup unsalted butter and 2 cups sugar until light and fluffy.
Add in the 4 eggs and continue mixing until fully incorporated being sure to scrape down the sides. Stir in the 1 teaspoon vanilla extract and 1 teaspoon lemon extract.
Alternate adding a few spoons of the dry ingredients with the ½ cup buttermilk. No not overmix.
Stir in the ½ cup sour cream, 1½ tablespoon lemon zest and ½ 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 the 8 ounes cream cheese and ½ cup unsalted butter until smooth.
Gradually add in the 3 cups powdered sugar cup at a time.
Once all of the powdered sugar in fully incorporated, add in the 2½ tablespoons fresh lemon juice and 1 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!

Store in an airtight container in the refrigerator for up to 5 days.