Lemon Sheet Cake

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!


Limoncello Sugar Cookies

One of my coworkers (actually several of them it turns out) likes lemon. It was her birthday recently and another coworker suggested I make lemon cookies for her. Well that’s fine and all but I thought I’d kick it up a notch. So I created this recipe for Limoncello Sugar cookies. Turned out pretty well according to the office (they were gone pretty fast). The trick to a good sugar cookie is to not over-cook them or they turn out dry and crispy. If they’re a little underdone, you pop them back in the oven for another couple of minutes to finish cooking and they’re fine. Enjoy

Limoncello Sugar Cookies

  • 2 sticks unsalted butter at room temp
  • 2 cups sugar
  • 2 eggs
  • 1 Tsp real vanilla extract
  • 2 Tbsp Limoncello liqueur
  • 1 lemon, zested
  • 3 cups all-purpose flour
  • 1 1/4 Tsp baking powder
  • 1/4 Tsp baking soda
  • 1/2 Tsp fine kosher salt
  • Sanding sugar or sprinkles


In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy; about 4 minutes. Add in the eggs, vanilla, Limoncello, lemon zest; mix until combined.

Sift together the flour, baking powder, baking soda, and salt. With the mixer on medium-low, slowly add the flour and mix until just combines.

Line a cookie sheet with parchment paper. Drop a tablespoon full, or so, onto the sheet; keeping about 2″ between each cookie. They will spread and flatten out as they cook.

Bake in a 350° oven for 10-12 minutes or until the edges are barely turning brown. You don’t want to over cook them. Sprinkle with the sanding sugar or sprinkles as soon as you take them out of the oven. Allow to cool and then eat!