![]() ![]() At least I waited until morning to frost it, as much as I wanted to just dive into the cake at midnight. I’m a night owl anyway, and as much I try to break the habit it seems almost impossible, I blame Pinterest. Every now and then that ‘gotta bake something’ urge hits and you just go with it, right? Who knows why, but I decided to start baking this lemon blueberry cake that late. The fresh blueberries and lemon cream cheese frosting make this the best summer cake recipe I’ve ever made!Īt 11:00 PM, what’s the best thing to do? Make cake of course! If you love this recipe, please rate it! We’d also love to hear your thoughts in the comments below.This Lemon Blueberry Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting. Though of course it is best enjoyed in the first day or two. Covering it will help it keep longer, up to a week. Because it is made with cream cheese frosting, this lemon sheet cake should be kept refrigerated.Top with delicate lemon slices and/or fresh blueberries for an extra special treat.They are usually a 1:1 substitution, though check the labels to make sure. Make it gluten free by swapping out the all-purpose flour for a gluten free all-purpose flour.9 x 13 inch baking pan – This one comes with a handy lid to keep you cake fresher!.Stand mixer – We purchased our KitchenAid stand mixer refurbished and saved a ton of money! We’ve had it for 7+ years now and it works like a dream.Sour cream – This gives a little extra flavor and complexity to our frosting.Powdered sugar – For a fluffy frosting.Cream cheese – The richness of the cream cheese plays perfectly with the zippy tartness of the lemons.Buttermilk – Using buttermilk in baked goods adds a little tanginess and the acidity makes a softer cake.Salt – Since there is already added salt in this recipe, that is why it is important to stick to unsalted butter.Egg yolks – Using the yolks only makes for an especially moist cake.Oil – When baking, use an oil with a neutral flavor, such as vegetable oil, canola oil, or even coconut oil.Butter – Be sure to use unsalted butter when baking!.Baking powder & baking soda – You need both of them for this recipe.Flour – All purpose baking flour is our default.They’re almost foolproof!įor your convenience in re-creating our Lemon Sheet Cake Recipe at home, we’ve included shop-able ad links to some of the products and supplies used. If you’re a novice baker, a sheet cake is a great way to get started making cakes. It’s no wonder that they are a popular choice for potlucks and holiday gatherings! ![]() Sheet cakes are popular because they are easy to make - you don’t have to worry about making perfectly even layers. It is usually topped with a generous layer of frosting. Love Lemon? Try our easy Mountain Dew Cake recipe too! What is a Sheet Cake?Ī sheet cake is a one layered cake, baked in a large rectangle pan. It’s the kind of dessert that will make any chocolate lover change their mind! Take a bite, close your eyes, and let the tangy lemon deliciousness mingle with the decadent frosting. And the frosting…oh the frosting! It’s sweet, smooth and creamy, with a little bit of zesty lemon mixed right into it! However, this moist lemon sheet cake recipe won me over right away! It’s incredibly soft and moist, thanks to a few “secret” ingredients. Now, I’m usually partial to layered lemon cake (like this one). I’m a confessed chocoholic, but there is just something about a fluffy lemon cake with cream cheese frosting that I can’t resist! It’s the perfect dessert for summer potlucks and guaranteed to be a crowd-pleaser! You won’t believe how moist this cake is! ![]() If you love lemons, then this is the dessert for you! This classic lemon sheet cake recipe is delicious AND easy to make - it’s almost foolproof! We started with a soft and fluffy lemon buttermilk sheet cake and topped it with just the right amount of luscious cream cheese frosting. ![]()
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