Tangy lemon sheet cake

Tangy lemon sheet cake

Based on 25 ratings
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Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-20+
340 g flour
½ tsp salt
1 tbsp baking powder
180 ml milk (whole)
lemons (zest and juice)
225 g butter
250 g sugar
3 tsp vanilla sugar (divided)
eggs
400 g crème fraîche (cold)
80 g powdered sugar
butter for greasing
flour for dusting
red food coloring for garnish
sprinkles for garnish
Metric
Imperial

Utensils

  • rectangular cake pan
  • oven
  • fine grater
  • small mixing bowl or measuring cup
  • whisk
  • medium mixing bowl
  • rubber spatula
  • large mixing bowl
  • stand mixer or hand mixer with beaters
  • cooling rack

Nutrition per serving

Cal
300
Protein
7g
Fat
15g
Carb
38g

Step 1/5

Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.
  • 2 lemons (zest and juice)
  • 340 flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 180 ml whole milk
  • butter for greasing
  • flour for dusting
  • rectangular cake pan
  • oven
  • fine grater
  • small mixing bowl or measuring cup
  • whisk
  • medium mixing bowl

Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.

Step 2/5

Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.
  • 225 butter
  • 250 sugar
  •  tsp vanilla sugar
  • 4 eggs
  • rubber spatula
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.

Step 3/5

Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.
  • oven
  • cooling rack

Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.

Step 4/5

Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.
  • 400 crème fraîche
  • 80 powdered sugar
  •  tsp vanilla sugar
  • red food coloring
  • stand mixer or hand mixer with beaters
  • medium mixing bowl

Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.

Step 5/5

Smooth frosting over cake, decorate with sprinkles if desired, and enjoy!
  • sprinkles
  • rubber spatula

Smooth frosting over cake, decorate with sprinkles if desired, and enjoy!