Lemon Layer Sheet Cake Recipe

This Lemon Layer Sheet Cake Recipe is a light and airy recipe, which is made with whipped egg whites and fresh lemon zest. It’s a crowd-pleasing dessert, ready in about 3 hours.

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Lemon Layer Sheet Cake Recipe Ingredients

For the cake:

• 8 egg whites
• 16 tablespoons (2 sticks) cool unsalted butter, cut into pieces
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 lemons, zested
• 4 cups sifted cake flour
• 2 tablespoons baking powder
• 1 1/3 cups milk

For the frosting (Swiss Meringue Buttercream):

• 1 1/2 cups egg whites
• 1 1/2 cups sugar
• 3 cups (6 sticks) butter, softened and cubed
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice

How To Make Lemon Layer Sheet Cake Recipe

1. Whip the egg whites: In the clean bowl of a mixer fitted with a whisk attachment, whip the 8 egg whites on high speed until they hold stiff, but not dry, peaks. Transfer the meringue to another bowl and refrigerate it to keep it stable.
2. Prep oven and pans: Preheat the oven to 350 degrees F. Line two 13-by-18-inch baking sheets (half sheet pans) with parchment paper.
3. Make the cake batter: In the same mixer bowl (no need to wash if just whites were in it) fitted with the paddle attachment, cream the cool butter until smooth. With the mixer running, slowly add the sugar. Add the vanilla, almond extract, and lemon zest and mix well.
4. Combine wet and dry: Sift the cake flour and baking powder together three times. On low speed, add one-third of the flour mixture to the butter mixture. Follow with half of the milk. Add another third of the flour, the remaining milk, and finally the last of the flour, mixing until smooth.
5. Fold in meringue and bake: Gently fold the chilled, whipped egg whites into the cake batter until no white streaks remain. Divide the batter evenly between the two prepared baking sheets, smoothing it out. Bake for 20 to 25 minutes, until the cakes are firm to the touch. Let them cool completely in the pans.
6. Heat the frosting base: Place the 1 1/2 cups of egg whites and 1 1/2 cups of sugar in a mixing bowl set over a pot of simmering water (double boiler). Whisk constantly until the sugar has completely dissolved and the mixture is hot to the touch (about 160°F).
7. Whip the buttercream: Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on high speed until the meringue is cool, stiff, and glossy. Switch to the paddle attachment and, on low speed, add the softened butter one piece at a time. Once all the butter is incorporated and the texture is silky, add the vanilla and lemon juice.
8. Assemble and chill: Place one cooled cake layer on a large cutting board. Spread half of the buttercream evenly over the top. Carefully place the second cake layer on top. Frost the top with the remaining buttercream. Use an icing comb to make decorative wavy lines.
9. Chill, trim, and serve: Chill the assembled cake for at least 2 hours to firm up the butter and frosting. After chilling, use a large, sharp knife to trim the edges for a clean, sharp look, then cut into bars or squares to serve.

Recipe Tips

• Cool vs. Softened Butter: This recipe specifies “cool” butter for the cake and “softened” butter for the frosting. This distinction is vital. Cool butter aids in the structure of the high-ratio cake, while softened butter is necessary for the Swiss Meringue Buttercream to emulsify properly.
• Sifting is non-negotiable: Sifting the cake flour three times might seem excessive, but it is the secret to a feather-light texture in sheet cakes.
• Troubleshooting Buttercream: If your Swiss Meringue Buttercream looks curdled or soupy after adding the butter, don’t panic. Keep whipping! If it’s too cold (curdled), wrap a warm towel around the bowl. If it’s too warm (soupy), pop the bowl in the fridge for 10 minutes then whip again.
• Trimming the edges: Freezing or chilling the cake thoroughly before trimming the edges ensures crisp, bakery-style lines. Wipe your knife clean between every cut.

What To Serve With Lemon Layer Sheet Cake

This sophisticated cake is perfect for weddings, showers, or tea parties.

• Fresh raspberries or blueberries
• Edible flowers (for decoration)
• Earl Grey tea with lemon
• Chilled Champagne or Prosecco

How To Store Lemon Layer Sheet Cake Recipe

• Refrigerate: Swiss Meringue Buttercream contains a lot of butter, so this cake is best stored in the refrigerator, especially in warm weather. It keeps for up to 5 days.
• Serve Room Temp: Always remove the cake from the fridge 30-60 minutes before serving so the buttercream softens to a silky texture.
• Freeze: This cake freezes exceptionally well. You can freeze the whole assembled cake or individual slices wrapped in plastic wrap and foil for up to 3 months.

Lemon Layer Sheet Cake Recipe Nutrition Facts

• Calories: 550
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugar: 45g
• Protein: 5g

Nutrition information is estimated per square and may vary based on slicing size.

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