Lemon Sheet Cake With Buttercream Frosting
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:One 9-by-13-inch cake
- 1cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
- 3cups/385 grams all-purpose flour, plus more for preparing the pan
- 1⅓cups whole milk
- ¼cup fresh lemon juice
- 1¼teaspoons baking powder
- ¾teaspoon baking soda
- 1teaspoon kosher salt
- 2cups/403 grams granulated sugar
- 4teaspoons packed finely grated lemon zest
- 4large eggs, at room temperature
- ¾cup/170 grams unsalted butter (1½ sticks), softened
- 2cups/246 grams confectioners’ sugar
- 1teaspoon finely grated lemon zest
- Pinch kosher salt
- 4 to 5tablespoons fresh lemon juice
For the Cake
For the Buttercream
Preparation
- Step 1
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- Step 2
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- Step 4
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Step 5
Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Step 6
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Shelagh
This is a variation of a cake my mother made for us, originally from the 40's called "1234" cake. 1 C butter, margarine or vegetable oil 2 C sugar 3 C flour, 4 eggs. It was unwritten, but we added 1 teaspoon each of soda, baking powder and salt. We used 1 C of any type of liquid milk, water, or lemon juice. A delicious sheet cake, layer cake or cupcakes. It is the only white cake my family makes.
Teresa
Followed recipe exactly. Cake is moist, delicious and delicately flavored with the lemon. The frosting is where the sweet tart lemony flavor pops. Would increase the frosting recipe in the future, it covered the cake but in a thin layer, would prefer slightly more for appearance.
Clementine
Sugar weighs more than flour, unless it's confectioner's sugar. This is the standard 1234 cake, as others have noted. You can reduce the sugar if you like, but it will not be as moist and will not keep as well. After creaming the butter, sugar, and zest, I would let it rest for 10 minutes to allow the sugar to dissolve fully before continuing with eggs, etc.
Randy
@Savi: 9x13x2 pan is 14 cups volume For Loaves: full recipe would make 2 loaves 9x5x3 (8 cups each) Suggest reducing temp to 325 and 40-45 minutes cooking time. @leah: Reduce recipe by 1/3, use a pan of 8 to 10 cups volume like 8x8x2 square, 9x9x2 square, 9x2 round, 8" springform See link: http://www.joyofbaking.com/PanSizes.html
hl
To heighten the lemon flavor even more, combine 1/3 cup lemon juice with 1/3 c sugar and mix very well. As soon as the cake comes out of the oven, use the "poke cake" method of piercing the surface all over with a fork or cake tester. Then slowly pour the lemon juice/sugar mixture over the cake, starting in the center. That is to avoid having the mixture pool at the edges of the cake. No need to frost--just add a dollop of whipped cream to each serving if desired.
Mary_Mint
The cake is cooling; the frosting has been prepped. I have no idea how self-restrain is working at this point in time because the house smells like a bakery situated in a lemon grove. Can barely wait for things to come together.
Denise Ford
I freeze lemon zest and, separately, lemon juice. Also, if I'm eating a navel orange, I zest it first before peeling it and freeze the zest. It's good to have on hand for future recipes.
argee
I've made this cake three times, to rave reviews. My only adjustments are to reduce the sugar in the batter by a third, and be generous with the lemon zest in the batter and the icing. The cake is moist and rich with a lovely crumb. The icing is fluffy, not too sweet and just the right amount. I also used this recipe for a birthday cake for a big crowd: I made two whole cakes, layered them with lemon curd in between, and iced the top with the frosting in the recipe. It was a big hit.
Ellen
I made this for our community lunch program last week. I made cupcakes because I wanted to make lots of servings and it to be easy for the people to serve themselves. It made over 40 cupcakes and the frosting was enough for all of them. It was a light coating, but the rich lemon flavor in the cupcakes didn't need much frosting. I did add a little yellow food coloring to the frosting to brighten it. It was April and winter was still hanging on so we all needed some sunshine in a cupcake!
WAYNE DERNETZ
This is a variation of a cake my mother made for us, originally from the 40's called "1234" cake. 1 C butter, margarine or vegetable oil 2 C sugar 3 C flour, 4 eggs. It was unwritten, but we added 1 teaspoon each of soda, baking powder and salt. We used 1 C of any type of liquid milk, water, or lemon juice. A delicious sheet cake, layer cake or cupcakes. It is the only white cake my family makes.
Kelly L.
I always test my recipes on my staff in the emergency room (because even if it's terrible they will eat it anyway and food doesn't get wasted). This has been my #1 most requested recipe to bring to potluck. In the hot Louisiana summers there is nothing more refreshing than a light, fresh, lemon cake. I didn't change a thing, and it was perfect!
Mojo
I'm so sorry, I didnt have lemon so I used lime. This is one of the most deliciousness I've had in a looong time. Thank you!
robin r
This is delicious! I cut the recipe in half and baked it in a 9-inch square pan for 30 minutes. I also cut the frost g recipe in half. There was enough to put 1/4-inch on the top of the cake. Fresh, bright taste for the frosting and nice homemade cake taste and texture.
Matt
Over 600 g of sugar in one cake is crazy. This can easily be made with 1/3 less and it still will be sweet enough.
Joyce
Just came back from a trip to Italy. I made this for our reunion gathering so I added 2 tablespoons Limoncello to the batter and 1 tablespoon to the frosting. Molto bene! Came home with an empty cake pan.
Deb
Spectacular cake. Important to use organic lemons, as pesticide residue remains in the peel. I had to make 1-1/2 times the frosting recipe, since the single recipe wasn’t quite enough to cover the entire cake. Was a big hit at a dinner party.
Leslie
Made it in two 9" rounds for a birthday cake; I used jarred American Spoon lemon curd for the interior layer, and then frosted the outside with the lemon buttercream. I probably had enough buttercream that I could have spread a thin layer inside as well but didn't know that until it was too late. I followed the recipe other than adding more lemon zest and more lemon juice to the frosting - I didn't want the lemon flavor to get lost in the sweetness of the buttercream.
Nora
This cake in incredible. Creates a moist, buttery cake with lemon kicks that remind you what a sweet little fruit they can be. When I realized I needed lots of room temperature butter, I microwaved 2 cups of water and then put my sliced butter pieces into the microwave to warm up along side the cup. Works like a charm every time. Rave reviews, definitely a repeater.
Lenore
This was great, and everyone in my extended family liked it, which almost never happens. Next time I’ll add more zest to the icing.
jk
dense buttery flavor
Carol
This has become my go to cake recipe. It keeps well & just shouts spring. I’ve done it as a sheet cake, cupcakes and a layer cake. It’s good to make a dozen cupcakes and use the rest as a 9” plain layer to freeze for a future strawberry shortcake. It’s worth a 5 star rating in my opinion.
mariana
Now, I would definitely add this: I would split the cake in two layers, and double the frosting to place among the layers and all over the cake. Some fresh blueberries make a nice touch. It's fluffy and moist. Not super sweet, but the frosting is very tangy, so it's a great balance.
mariana
Superb!
Stephany
This is my favorite lemon cake and is particularly delicious when you want cake in summer. Tart rich icing is divine with tender cake! Easy to make a half recipe and cook in a 9" pan since we are only two but we'd no doubt eat every bite of the full size.
Lin
Light and delicious! I rubbed the lemon zest into the sugar for the cake part and I did use extra lemon juice in the frosting.
sandy
This is a GREAT cake, but I think the way the recipe is written it is a mite confusing. Surprised that NYT recipe could be written this way.
JT
Loved this recipe! I made it in two 8” round pans (forgot to reduce the temperature, so baked at the original temperature and time then reduced 25 degrees for about 15-20 additional minutes). There was enough buttercream for a thin layer, which was perfect as it is sweet cake already.
Priya
This has been my kids requested birthday cake for more years than I can count. And friends have asked for it too! It's really delicious and lemony.
Erin
This cake is just ok for me. For all of the lemon juice and zest, the lemon flavor takes a backseat to the sugar and the butter. Maybe the zest should be pulsed into the sugar to make a citrus sugar and give it a more pronounced lemon flavor? My cake wasn’t dense at all — not at all like a pound cake as other described — and it is moist.
Jan Cantrill
I have been looking at this recipe and the mouthwatering photo for at least a year. Finally, I had a reason to make it. Unfortunately, four of my six guests did not finish it! I have decided this cake is more like a pound cake: heavy, rich, and best served in slices. The lemon icing was perfect.
Private notes are only visible to you.
Advertisement
