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Meyer Lemon Sheet Cake

Meyer Lemon Sheet Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 57 minutes
  • Yield: 15-18 slices

Description

The BEST soft and fluffy Meyer lemon sheet cake topped with swirls of lemon frosting!


Ingredients

Cake

  • 2 1/2 cups cake flour (see note below)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 Tbsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 2 Tbsp Meyer lemon juice

Frosting

  • 1 cup unsalted butter, at room temperature
  • 1/2 tsp salt
  • 2 Tbsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 Tbsp Meyer lemon juice
  • 2 Tbsp milk

Instructions

  1. Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Meyer lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk, Greek yogurt and Meyer lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  3. Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 25 to 27 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
  4. For the frosting, beat butter, salt, and Meyer lemon zest in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add Meyer lemon juice and milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
  5. Dollop frosting over cooled cake and swirl with an offset spatula. Top with sprinkles, then chill cake for 20 minutes in the refrigerator before slicing and serving.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Keywords: Meyer Lemon, Lemon, Cake, Sheet Cake

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