A from-scratch sheet cake that's moist and fluffy, topped with a classic buttercream with the irresistible taste of fresh lemon. 


Flour | Salt   Baking Powder | Eggs  Sugar | Milk | Butter Oil | Lemon LEMON BUTTERCREAM Unsalted Butter | Lemon Powdered Sugar  Heavy Cream

Mix the dry ingredients and set them aside. Beat the eggs and sugar until fluffy. Next, add those dry ingredients. Heat milk, just to a simmer.

Remove it from the heat and mix in the butter and vegetable oil, stirring until they are melted and  combined. Finally, add the lemon juice and zest.

Pour all the batter into the prepared baking sheet, and bake at 325°F!  The cake will take anywhere from 35-45 minutes. It’s ready when a toothpick comes out clean.

For the frosting, dump everything in your mixer bowl and blend.   Once cool, spread on the frosting. Slice and serve.

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