I quit sugar cold turkey on January 5th this year, and haven’t eaten a single granule since then. I have not, however, stopped baking with it for others! One of the easiest things to make is a tall, fluffy sheet cake — mix up the batter, pour it into the pan, and add some frosting if you like. This week, Quin Liburd, the author and photographer behind the food blog Butter Be Ready, shares her recipe for a citrus-intense sheet cake that anyone who loves lemons will want to try right away. Quin adds an extra special garnish of candied lemons, which is as much a feast for the eyes as it is for the palate. Try it out and let us know what you think! —Kristina
Why Quin loves this recipe: I am a huge lover of lemon-flavored anything, especially sweet treats. Sheet cakes are also one of my absolute favorite ways to make a cake with no fuss involved. This lemon sheet cake has a tender and moist crumb with lots of fresh lemon flavor. The tanginess of the lemon cream cheese frosting also complements this cake beautifully!
About Quin: Quin Liburd is a food blogger, photographer, food stylist, and recipe contributor based in Tampa, Florida. In 2016, she started Butter Be Ready, a food blog in which she shares her own recipes. Her recipes have been featured in Essence Magazine, as well as social media platforms for Tasting Table, Food and Wine, and Williams-Sonoma. You can find her on Instagram, Twitter, Facebook, and Pinterest at @ButterBeReady.
Above: Quin Liburd
Above: Frosting the cake
Above: Slices of Lemon Sheet Cake with Lemon Cream Cheese Frosting
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups white granulated sugar
- 3 large eggs
- 2 tsp fresh lemon juice
- 1 tsp lemon extract
- 1 tbsp freshly grated lemon zest
- 3 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup whole buttermilk
- For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp lemon extract
To make the cake:
Preheat oven to 350F. Lightly spray a 13×9 baking pan with baking spray. Line with parchment paper and spray again. Set aside.
Beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl.
Add eggs, one at a time, beating well after each addition. Beat in lemon juice and lemon extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low, gradually add flour mixture to butter mixture alternately with the buttermilk. Beginning and ending with flour mixture, beating until just combined. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool completely. Frost cake with lemon cream cheese frosting; garnish with candied/thinly-sliced fresh lemon slices, if desired.
To make the frosting:
Beat the cream cheese and butter together with a mixer until creamy. Add in powdered sugar carefully until combined. Then add in lemon extract.