OK so I had a bunch of lemons left over after making the Lemon Curd Thumbprint Cookies that I posted earlier. I was trying to decide what to do with them when I came across this recipe. I modified it slightly, changed the frosting from a simple lemon glaze to a cream cheese/butter frosting. It’s quick and easy to make and serves a lot of people. Enjoy!


Lemon Sheet Cake


  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 sticks unsalted butter, at room temp
  • 1 1/2 cups sugar
  • 1 lemon, juiced and zested
  • 4 large eggs
  • 1 tsp real vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream


  • 1 stick unsalted butter, at room temp
  • 8 oz cream cheese, at room temp
  • 2 tbsp. lemon juice (or Limoncello)
  • 1 cup powdered sugar


Preheat your oven to 350° and spray a cookie sheet with raised sides with non-stick cooking spray.

In a medium bowl sift together the flour, cornstarch, baking powder & soda, salt, and the zest of 1 lemon.

In a stand mixer, fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Lower the speed and add the eggs one at a time until combined. You’ll need to scrap down the bowl at least once. Add in the vanilla.

Combine the buttermilk, sour cream, and 2 tbsp. of lemon juice. If you have extra save it, you can use it in the frosting.

Add the flour mixture and buttermilk mixture, alternating between the two. Beat until smooth. Pour the batter onto your cookie sheet and bake for 22 – 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool completely.

In a stand mixer, fitted with the whisk attachment, beat the butter and cream cheese until smooth. Turn down the speed and slowly add in the lemon juice or Limoncello. You’ll need to scrap down the sides. Beat until smooth again. Turn down the speed and add in the powdered sugar about 1/4 a cup at a time. Once the sugar is incorporated, turn it up and beat it until it’s light and fluffy. Spread it over the top of your cake, cut it, and enjoy!



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