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 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!!!
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 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 just 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.
Have you tried this recipe? If so, leave me a rating and a comment below!
Other recipes I know you'll love!
Don't forget to subscribe to get my newest recipes sent right to your email!
You can also follow me on Facebook, Pinterest and Instagram!
Print
Lemon Sheet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 60 Pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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!
Ingredients
Lemon Cake:
- 2 cups Flour
- 2 cups Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 2 tsp 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 tsp Lemon Extract
- Yellow Food Coloring
Icing:
- 4 cups Powdered Sugar
- ¾ tsp 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 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 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 with seem thin, but trust me it is enough.
- Cool the cake completely before serving.
Notes
There is a picture in my post of what true lemon crystallized lemon looks like as well as a link to where you can buy it. I can find it in my local grocery store, but I don't know if everyone can. You should also be able to substitute some True Lemon Lemonade drink mix for it as well.
Keywords: lemon bars, lemon cake
A few products that I personally use and recommend for this recipe!
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
M.B.
This recipe did not disappoint!!!
★★★★★