Lemon Sheet Cake With Fresh Lemon Buttercream

Prep Time:30

Cook Time:30

cooling:1

Total Time:2

Prep. Preheat the oven to 325℉ with a baking rack in the center. Prepare a rimmed jelly roll pan with non-stick spray.
Combine eggs and sugar with dry ingredients. Beat the eggs and sugar (yes, just the eggs and sugar!) on medium-high speed with the whisk attachment for 2-3 minutes, or until the mixture is very light and fluffy. Combine the flour, baking powder, and salt in a medium mixing bowl. Add the dry ingredients and beat until just combined, scraping down the sides if needed.
Add milk, butter, and lemon. Heat the milk in a small saucepan until just beginning to simmer. Remove from the heat and add the vegetable oil and butter. Stir until the butter melts. Pour the warm milk mixture into the batter. Beat until combined. Add the lemon juice and lemon zest (and food coloring if using) and stir by hand with a spatula.
Bake. Pour batter into a rimmed pan and bake for 35-45 minutes, until a toothpick comes out clean. The cake will look a little weird and spongy. That's normal. Allow it to cool completely in the pan before frosting.

Make the frosting. Beat the butter, sugar, lemon juice, lemon zest, salt, and 1 tablespoon of heavy cream using an electric stand mixer. If needed, add the additional ½ tablespoon of cream (or more) until the frosting is the desired consistency.
Assemble. Frost the cake and serve directly out of the pan. Top with thin lemon slices or lemon zest curls. Refrigerate any leftovers.

A 10 x 15 pan is ideal, but a larger one will work too, just stick to the shorter baking time.

Try layering fresh lemon slices on top of the cake just before serving.

Servings: pieces

Calories: 343kcal