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Lemon Sheet Cake with Cream Cheese Frosting

Yields12 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Celebrate the good times with this Lemon Sheet Cake! Bursting with lemony goodness, this moist and tender cake has just a hint of honey mustard to add a depth of flavour. The rich and creamy frosting takes the cake to the next level, and if you like, garnish with edible flowers from your garden.

Lemon-Sheet-Cake-with-Cream-Cheese-Frosting

Ingredients
Cake:
 1 ⅓ cups whole milk
 ¼ cup fresh lemon juice ( from 2 medium lemons)
 3 ¼ cups all-purpose flour
 1 ¼ tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 cup unsalted butter, softened
 2 cups granulated sugar
 4 tsp lemon zest (from 2 medium lemons)
 4 large eggs, at room temperature
 2 tsp honey mustard
Frosting:
 1 250 g block cream cheese, softened to room temperature
 ¼ cup unsalted butter, softened
 2 ½ -3 cups icing sugar
 1 - 2 tsp lemon juice
 ½ tsp honey mustard
 pinch salt
 edible flowers such as begonia, violas, or pansies for garnish, optional.
Instructions
1

Preheat the oven to 350ºF. Line a 9x13-inch pan with parchment paper. Lightly butter the paper.

2

In a medium bowl, combine the milk with lemon juice. Give it a stir and set aside. It will curdle, which is normal.

3

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4

In the bowl of a stand mixer fitted with the paddle attachment, and on medium-high speed, cream together the butter, sugar, and lemon zest until light and fluffy, about 3 minutes, stopping to scrape down the sides and bottom of the bowl a few times. Add the eggs one at a time, mixing well after each addition. Beat in the honey mustard.

5

With the mixer on low speed add the flour mixture in 3 portions, alternating with 2 portions of the milk/lemon mixture. Scrape the bowl a couple of times. Mix until the batter is smooth and just combined. Don’t over mix.

6

Transfer the batter to the prepared baking pan and spread evenly. Tap on the counter a few times to release any air bubbles. Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

7

Cool the cake completely in the pan on a wire rack.

8

While the cake cools, prepare the frosting: Using a stand mixer or hand-held beaters, beat the cream cheese and butter together until very smooth. Beat in the icing sugar until smooth and combined. Add the lemon juice, honey mustard, and salt. Beat until very smooth and thick enough to be spreadable. If the frosting needs to be thicker, add more icing sugar. Refrigerate the frosting until ready to ice the cake.

9

When the cake is completely cooled, remove it from the pan and parchment paper. Place on a platter and spread with cream cheese frosting. Note that this amount of frosting will cover the top of the cake nicely. If you would like MORE frosting then double the frosting amounts, which will likely yield leftover frosting, which you can save for another recipe. The frosting can also be frozen for up to 2 months.

10

Garnish the cake with edible flowers, if you like. Slice, and serve.

Nutrition Facts

Serving Size 1 slice

Servings 0

Amount Per Serving
Calories 500
% Daily Value *
Total Fat 29g45%

Saturated Fat 17g85%
Cholesterol 135mg45%
Sodium 430mg18%
Potassium 76mg3%
Total Carbohydrate 54g18%

Dietary Fiber 1g4%
Sugars 27g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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