There’s no better way to celebrate spring than with a super easy lemon sheet cake. What’s the difference between a sheet cake and regular cake, you may ask? Sheet cakes are an easy, no-fuss, single layer cake that you can enjoy both for everyday snacking and special occasions (springtime dessert, anyone?). This easy recipe is bursting with bright, citrusy notes. Plus, it’s perfectly sweetened thanks to Dairy Isle sweetened condensed milk, which is crafted in Prince Edward Island using high quality 100% Canadian dairy. Topped with a whipped sour cream frosting for a little tang, this is the only lemon sheet cake recipe you’ll ever need.
Lemon Sheet Cake
Sour Cream Frosting
Preheat oven to 350°F. Grease and line a quarter sheet pan or 9×13-inch baking pan with parchment paper, set aside.
For the sheet cake, in a large bowl, whisk together the flour, baking powder, baking soda and salt to remove any clumps. Create a well in the centre and set aside.
In a medium bowl, add the sugar and lemon zest and rub the mixture between your fingers to release the oils. Whisk in the eggs, Dairy Isle sweetened condensed milk, grapeseed oil, lemon juice and vanilla.
Pour the wet ingredients into the well you created in the dry ingredients and whisk until just combined. Switch to a spatula and give it one last mix, making sure all the flour is incorporated.
Transfer all the batter to the prepared pan and bake in the oven for 25-35 minutes or until golden brown and when a toothpick inserted into the centre comes out clean. Let cool on a wire rack for 15 minutes before removing from the pan to cool completely.
For the frosting, to the bowl of a stand mixer with the paddle attachment, cream together the softened butter, sour cream, icing sugar, lemon juice, vanilla and salt. Start on low and increase to medium-high speed, mix until smooth and fluffy, about 1-2 minutes.
Frost the top of the cake using a spatula or the back of a spoon. Garnish with lemon zest.