Tired of so-called lemon cakes that actually have baked-out, weak lemon flavor? Then try my Lemon Sheet Cake! It will have your taste buds dancing!
I LOVE lemon treats! However, I hate it when I try a recipe claiming to be bursting with lemon flavor only to end up with a cake, cookie, muffin, etc....that has such a weak subtle lemon flavor that you can barely tell it's lemon! Drives me crazy!!!
A couple of months ago, I stumbled across an ingredient that has changed my life. It's what keeps this lemon sheet cake's lemon flavor intact. It is amazing!!! You just have to try my lemon sheet cake to see for yourself!!!
Jump to:
A lemon sheet cake is so easy to make! Preheat your oven and spray a baking sheet with non-stick cooking spray. In a mixing bowl, whisk together the dry ingredients and the lemon zest. One of the dry ingredients is crystallized lemon by True Citrus.
You have to, have to, have to have this ingredient. Your lemon sheet cake will not work without it. This is the new product I love! It gives the ability to increase the lemon in what you are making without adding extra liquid or needing a ton of lemons.
The lemon flavor also stays intact and doesn't bake out. If you can't buy it at you're local stores, you can get it here. I cannot recommend this product enough!
In a small pot, bring the butter, water, and lemon juice to a boil.
It is really important that you use fresh lemon juice.
It can be a pain to juice lemons, so I recommend this lemon juicer from Zulay Kitchens!
I have used this little gadget way more than I thought I would.
Quick, easy, and no straining seeds and stuff.
While you are waiting for that to boil, whisk the sour cream, lemon extract, and eggs together and set aside.
Stir the boiling liquids into the dry ingredients.
Once mixed well, add the sour cream mixture and a little yellow food coloring.
Pour the batter into the prepared baking sheet and bake for 18 minutes at 375 degrees.
Once the lemon sheet cake is done, IMMEDIATELY start making the frosting. You MUST frost this cake while it is hot and the frosting is warm. Bring the butter and milk to a boil and beat it into the powdered sugar and crystallized lemon. Dump the warm icing onto the hot cake.
Gently spread the frosting over the entire lemon sheet cake. You will be concerned that there isn't enough frosting, but trust me there is. The frosting is only a thin layer. More frosting than that is too much. Trust me.
Cool completely before cutting and serving.
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Lemon Sheet Cake
Ingredients
Lemon Cake:
- 2 Cups Flour
- 2 Cups Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoon True Lemon Crystallized Lemon a must have ingredient (see note)
- 2 Tbs. Lemon Zest 2 medium-large Lemons
- 1 Cup Butter
- ½ Cup Water
- ½ Cup Fresh Lemon Juice 2 medium-large Lemons
- ½ Cup Sour Cream
- 2 Large Eggs
- 1 teaspoon Lemon Extract
- Yellow Food Coloring
Icing:
- 4 Cups Powdered Sugar
- ¾ teaspoon True Lemon Crystallized Lemon
- ½ Cup Butter
- ¼ Cup Milk
Instructions
- Preheat your oven to 375 degrees. Spray a 15x10x1 baking sheet with non-stick cooking spray.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, crystallized lemon powder, and lemon zest.
- In a small pot, bring the butter, water, and fresh lemon juice to a boil. While you are waiting for that to boil, whisk the sour cream, eggs, and lemon extract together in a measuring cup or small bowl and set it aside for a moment.
- Stir the boiling butter/water/lemon juice into the flour mixture. Once mixed in, add the sour cream/egg mixture and a bit of yellow food coloring.
- Pour the batter into the prepared baking sheet and bake in a preheated oven for 18 minutes.
- Place on a wire rack and immediately begin preparing the frosting.
- You must frost this cake while hot with warm frosting.
- For the frosting, whisk the powdered sugar and crystallized lemon powder together in a mixing bowl.
- Bring the butter and milk to a boil in a small pot.
- Pour into the powdered sugar and beat until smooth.
- Immediately spread the warm frosting over the hot cake. The layer of frosting seems thin, but trust me, it is enough.
- Cool the cake completely before serving.
M.B.
This recipe did not disappoint!!!