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Lemon Cream Sheet Cake
Moist, buttery, lemon cream cake with a light, fluffy whipped topping is quick and easy to make for birthdays or potlucks. Be sure to store it in the refrigerator.
Course
Cake, Dessert
Cuisine
American - Vintage
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
614
kcal
Author
Marye Audet-White
Equipment
Stand mixer
13x9-inch pan
Ingredients
Cake
2 ¾
cups
All-purpose flour
2 ½
teaspoons
Baking powder
Zest
from one lemon
about a tablespoon
1
teaspoon
Kosher salt
1 ½
cups
Sugar
¾
cup
Butter
room temperature
3
Eggs
large - room temperature
1
teaspoon
Lemon extract
1
cups
Milk
¼
cup
Lemon juice
Cream Frosting
1
quart
Heavy whipping
cream
icy cold
1
Instant lemon pudding
4 serving size package - not prepared
3
tablespoons
Powdered sugar
or to taste
1
tablespoon
Lemon juice
Instructions
Cake
Preheat the oven to 350F.
Grease a 13x9-inch baking pan.
Mix the flour, baking powder, lemon
zest
, and salt.
Set aside.
Beat
the butter and sugar on medium speed until fluffy - about 5 minutes.
Add the eggs, one at a time, beating well after each.
Beat
in the lemon extract.
Mix the lemon juice and milk.
Add the flour alternately with the milk mixture, beginning and ending with the four.
Spoon into prepared pan and bake for 20 to 25 minutes, or until done.
Cool completely.
Frosting
Add the heavy
cream
to the chilled bowl of a mixer.
Beat
on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, and lemon juice.
Beat
on high until the frosting is thick and creamy and holds its shape on a spoon.
Frost the cooled cake with a thick layer of frosting.
Notes
Expert tip:
You can get cleaner slices by slightly freezing the cake and then cutting with a sharp knife dipped in hot water between each cut.
If it's warm you definitely want to keep this in the fridge until just before serving.
Be sure that the cake is completely cool before adding the frosting.
You can easily make a layer cake out of this by using 2 8-inch round pans.
You can freeze this for up to 3 months - with the frosting on it!
If you are making this lemon cream cake into a layer cake you'll probably want to double the frosting recipe.
Adding lemon zest to the frosting gives it even more tangy lemon flavor. Be sure to use the fine side of the grater.
Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
Nutrition
Calories:
614
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
42
g
|
Saturated Fat:
26
g
|
Cholesterol:
181
mg
|
Sodium:
353
mg
|
Potassium:
224
mg
|
Fiber:
0
g
|
Sugar:
28
g
|
Vitamin A:
1605
IU
|
Vitamin C:
2.9
mg
|
Calcium:
124
mg
|
Iron:
1.6
mg