Lemon Layer Sheet Cake Recipe

This Lemon Layer Sheet Cake Recipe is a moist and fluffy recipe, which is made with sifted cake flour and fresh lemons. It’s a great choice for parties, ready in about 4 hours, including chilling time.

Jump to Recipe

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.
2. Prep Oven and Pans: Preheat the oven to 350 degrees F. Line two 13-by-18-inch baking sheets with parchment paper.
3. Make the Cake Batter: In the same mixer bowl 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 streaks remain. Divide the batter evenly between the two prepared baking sheets. Bake for 20 to 25 minutes, until the cakes are firm to the touch. Let them cool completely in the pans.
6. Make the Swiss Meringue Frosting: 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. Whisk constantly until the sugar has completely dissolved and the mixture is hot to the touch.
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, 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. After chilling, use a large, sharp knife to trim the edges for a clean look, then cut into bars or squares to serve.

Recipe Tips

• How to get a light, fluffy cake? There are two keys in this recipe: sifting the flour multiple times to aerate it, and gently folding in the separately whipped egg whites. The meringue provides the primary lift and airy texture, so be very careful not to deflate it when folding.
• How do I make a perfect Swiss meringue buttercream? Ensure the sugar is completely dissolved in the egg whites over the hot water before you start whipping (it should feel smooth, not grainy, between your fingers). Also, the meringue must be whipped until it is completely cool to the touch before you start adding the butter.
• My buttercream looks curdled or soupy! What do I do? Don’t panic! This is a common temperature issue. If it looks curdled, the butter was likely too cold; just keep whipping and it will come together. If it looks soupy, the meringue was too warm or the butter was too soft; place the whole bowl in the fridge for 15-20 minutes, then whip it again.
• Can I make this ahead of time? Yes. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap at room temperature a day in advance. The buttercream can also be made and stored in the fridge for up to a week; just bring it to room temperature and re-whip it until smooth before using.

What To Serve With Lemon Layer Sheet Cake

These rich and elegant cake bars are a complete treat on their own.

• With a cup of hot tea or a light-roast coffee.
• With a side of fresh raspberries or strawberries to complement the lemon.

How To Store Lemon Layer Sheet Cake

Refrigerate: Due to the all-butter buttercream, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 5 days. For the best flavor and texture, let the bars sit at room temperature for 20-30 minutes before serving.

Lemon Layer Sheet Cake Nutrition Facts

• Serving: 1 bar (of 24)
• Calories: 480kcal
• Protein: 5g
• Fat: 28g
• Carbohydrates: 52g
• Sugar: 38g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Cranberry Meringue Cake Recipe
• Seattle Coffee Mug Cake Recipe
• Espresso Cakes with Pumpkin Filling and White Chocolate Curls Recipe