It's impossible to overstate how delicious this Lemon Sheet Cake is! The lemon flavour is so strong in this cake that it can be found in both the cake and the frosting.
INGREDIENT
FOR THE CAKE:– 1 & 1/3 (314ml) cups milk– 1/4 cup lemon juice (from 2 medium lemons)– 3 & 1/4 cups (390g) all-purpose flour– 1 & 1/4 teaspoons baking powder– 3/4 teaspoon baking soda– 1 teaspoon salt– 1 cup (226g) unsalted butter, softened– 2 cups (400g) granulated sugar– 4 teaspoons finely grated lemon zest (from 2 medium lemons)– 4 large eggFOR THE FROSTING:– 8 ounces (226g) cream cheese, at room temperature– 2 cups (220g) confectioners' sugar, sifted– 3/4 cup (170g) sour cream– zest of 1-2 lemon– sprinkles, for garnish
MAKE THE CAKE:
Preheat oven to 350°F. Parchment a 9"x 13"x 2" baking pan. Grease or flour the paper.Add milk and lemon juice. Set aside.
Step 1
INSTRUCTIONS
Mix flour, baking powder, soda, and salt. Set aside. Beat butter, sugar, and lemon zest until fluffy with a medium-speed electric mixer. After adding each egg, mix well.
Step 2
Lower mixer speed. Alternate 3 flour mixtures with 2 milk mixtures. Just combine. Spread batter in prepared pan. Tap the pan on the counter to remove large air pockets.
Step 3
Bake 35–40 minutes until the cake is golden brown and a pick inserted into the centre comes out clean. Cool the cake completely in the pan on a wire rack.
Step 4
FOR FROSTING:
Combine cream cheese and confectioners' sugar with a low-speed electric mixer until smooth.
Step 5
Add sour cream and lemon zest. Cover the cooled cake with frosting. Sprinkle if desired.