Perfect One-Bowl Lemon Birthday Sheet Cake

Cut pieces of Lemon Birthday Sheet Cake topped with sprinkles.

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5 from 16 votes

Perfect One-Bowl Lemon Birthday Sheet Cake

This birthday cake is an easy and delicious one-bowl recipe with bright lemon flavor and creamy homemade frosting.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Keyword: baked, birthday, cake, cakes, classic, dessert, easter, easy, fluffy, healthy, healthy bowl, holidays, homemade, indulge, lemon, plant-based, recipe, sheet pan, soft, sprinkles, sweet, traditional, vegan, vegetarian

Servings: servings

Calories: 245kcal

Author: Shanika

Ingredients

LEMON SHEET CAKE:

1 ½ cups organic all purpose flour
1 ½ cups organic cake flour
1 cup unsalted butter, softened at room temp. (That's 2 stick!)
1 tablespoon baking powder
½ teaspoon sea salt
1 ½ cups organic cane sugar
2 tsps lemon zest
3 large organic eggs, at room temp.
1 tablespoon freshly-squeezed lemon juice (You can sub with 2 tsps of lemon extract if desired.)
¼ cup vegetable oil
1 cup Almond milk (You can sub with whole milk)

LEMON BUTTERCREAM FROSTING:

5 cups organic powdered sugar, sifted
1 cup unsalted butter, softened at room temp. (That's 2 stick!)
2 tsps freshly-squeezed lemon juice
2-3 Tbsps Almond milk (You can also use whole milk or heavy cream; Just add the lemon juice in for a "buttermilk")

OPTIONAL TOPPINGS:

Festive Sprinkles
Fresh berries

US Customary - Metric

Instructions

TO MAKE LEMON SHEET CAKE:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a half sheet pan.
In a bowl, whisk together the flours, baking powder, lemon zest, and sea salt until combined. Set aside.
In a large bowl, beat together the sugar and unsalted butter, using a hand-mixer (or electric stand-mixer) on high speed, until fluffy and airy, about 2-3 minutes.
Reduce the speed to low and add in the eggs (one at a time), lemon juice, oil, and milk, followed by the dry ingredients, mixing everything together until combined, smooth, and lump-free, about 2-3 minutes. DON'T OVERMIX!
Pour batter into prepared pan, spreading everything evenly.
Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick, cake tester, or knife. Also, the tops should bounce back once gently pressed.
Once done, remove the cake from the oven and let it cool for 25-30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

TO MAKE THE LEMON BUTTERCREAM FROSTING:

In a large bowl, add in the butter and beat using a hand-mixer on high speed, until light, pale, and smooth. Add in the lemon juice and continue to mix until combined.
Add in the powdered sugar and milk until completely smooth, whipped, and fluffy, about 1-2 minutes. NOTE: If buttercream is too 'runny', add additional powdered sugar (1 tablespoon at a time); if too thick, add additional milk (1 tablespoon at a time).

ASSEMBLY:

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully covered and smooth. Top with rainbow sprinkles, fresh berries, or whatever you like and wallah!
Cut into small or medium-sized squares and enjoy! NOTE: Larger squares makes around 12 servings versus smaller ones.
Bon Appetit!

Notes

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
LEMON CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + lemon juice and let sit for 10 minutes, until it slightly thickens.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour instead.
VEGAN OPTION: To make this cake vegan, simply omit the eggs and substitute the unsalted butter with vegan butter (softened); Apple Cider Vinegar (1 Tbsp) to be mixed in with the plant-based milk instead for 'buttermilk'; add ½ teaspoon baking soda to dry ingredients.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

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