“Real Lemon Sheet Cake with Lemon Frosting”

Citrus especially lemons are the fruits of Spring and Summer. Fresh juice and zest can be added to most anything, both savory and sweet. Whole lemons that are have been thinly sliced are used to make preserved lemons and fresh lemonade. Oh so good! Yet today I bring you one of my husband’s favorite desserts, Real Lemon Sheet Cake with Lemon Frosting. he love both pies and cakes. So I surprised him recently with this ultimate lemon cake with seriously true pucker power. Let me tell you it’s lemony and sweet for all you lemon lovers.

Real Lemon Sheet Cake with Lemon Frosting

As much as I love a layer cake, sometimes you want to make a cake that bakes and serves in one pan. That’s this lemon cake, baked in a 13×9-inch baking pan. Once the cake has cooled then it’s frosted and served right from the pan.

Real Lemon Sheet Cake with Lemon Frosting

My Dad also loved any baked or cooked containing lemon. That tart and sweet flavor is just irresistible. Since my Dad loved his desserts, he would have loved this cake. Mom would have loved it because she could bake it during the week and so can you. I’d say this cake is perfect when wanting a last minute dessert or anytime treat.

Real Lemon Sheet Cake with Lemon Frosting

Swirls of lemony frosting coat this cake and you can see fresh lemon zest shining through. The cake can be stored at room temperature for 3 days or maybe longer if your home is on the cool side. Just make sure it is stored in an airtight container. Be sure to have a big glass of milk, coffee or tea available when ready to serve. Go ahead and get to baking and sooth your sweet tooth.

 

Real Lemon Sheet Cake with Lemon Frosting

Cake:

1 cup unsalted butter (2 sticks), softened

3 cups all-purpose flour

1 1/2 cups whole milk

1/4 cup fresh lemon juice

1 1/4 t. baking powder

3/4 t. baking soda

1 t. kosher salt

2 cups granulated sugar

4 t. finely grated lemon zest

4 large eggs, at room temperature

Frosting:

3/4 cup unsalted butter (1 1/2 sticks), softened

2 cups confectioners’ sugar

1 t. finely grated lemon zest

1/8 t. kosher salt

4 to 5 T. fresh lemon juice

 

Heat oven to 350 degrees. Coat a 13×9-inch baking pan with Bakers Joy non-stick baking spray.

Using a 2 cup measure, combine milk and lemon juice. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In the bowl of stand mixer with paddle attachment, cream butter, sugar, and lemon zest until light and fluffy, about 5 minutes.

Add in eggs, one at a time, mixing 30 seconds after each addition. Scrape down sides and bottom of bowl to ensure mixture is well combined.

Reduce mixer speed to low, alternating, add in flour and milk mixture in three additions. Mix until just combined and use a large spatula to finish mixing the batter.

Pour batter into prepared pan, smoothing out top and tapping pan on counter a few times to release any air bubbles.

Bake cake on middle rack for 35 to 40 minutes or  until cake tester inserted comes out clean. Cool cake in pan on wire rack until completely cool.

To prepare frosting, using bowl of stand mixer with paddle attachment, cream butter, confectioners’ sugar, zest, and salt on low speed until combined.

Turn mixture speed to medium-high and drizzle in 3 T. lemon juice. Whip frosting until light and fluffy, about 5 minutes. Add in additional lemon juice as desired until frosting is smooth and spreadable.

Spread frosting over cooled cake and serve. Leftovers can be stored at room temperature up to 3 days.