Lemon Sheet Cake with Cream Cheese Frosting
A classic lemon buttermilk sheet cake recipe topped with just the right amount of luscious cream cheese frosting.
Servings 20
Calories 294kcal
Cost $8
Equipment
- 9 x 13 inch pan
- stand mixer
Ingredients
Cake Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 8 Tablespoons unsalted butter (softened) + 6 Tablespoons
- 3 Tablespoons oil
- 1 1/2 cup granulated sugar
- 8 egg yolks room temperature
- 1 teaspoon salt
- Lemon zest from 4 lemons
- 3/4 cup buttermilk room temperature
Frosting Ingredients
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 3/4 cup sour cream
- Zest of 1-2 lemons
Instructions
Cake Directions
- Preheat oven to 335°F and line a 9x13 inch pan with parchment paper. You can also butter and flour the pan.
- Sift together flour, baking powder, and baking soda, and set aside.
- Add softened butter to the bowl of stand mixer and mix until very creamy and smooth.
- Add oil and sugar to the bowl with butter and mix until light and fluffy.
- Add one egg yolk at a time, mixing about 30 seconds between each.
- Add salt and lemon zest.
- Alternate adding flour mixture and buttermilk to you bowl, mixing as you go. Continue mixing until all ingredients are well incorporated and smooth.
- Pour batter into prepared baking pan and bake for 33-37 minutes, or until an inserted toothpick comes out clean.
- Allow to cool completely before frosting.
Frosting Directions
- Mix cream cheese and powdered sugar on lowest speed until completely smooth.
- Add sour cream and lemon zest and continue mixing until smooth.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories: 294kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 181mg | Potassium: 102mg | Fiber: 1g | Sugar: 28g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg